The Benefit of Spices

Interestingly, one way in which you can probably decrease the sheer volume of pathogenic bacteria and other undesirable microorgan­isms in the gut is to increase your consumption of a wide variety of spices. Billing and Sherman published data suggesting that many different spices inhibit or kill a number of food-spoilage micro­organisms.⁷ Another study looked at the antimicrobial effects of twenty-four spices against a specific type of pathogenic E. coli bac­teria.⁸ In uncooked hamburger, it was found that clove had the highest inhibitory effect on bacterial growth, followed in potency by cinnamon, garlic, oregano, and sage. Interestingly, in a laboratory medium, garlic had the highest inhibitory effect. It was even demonstrated that increasing the amounts of clove and garlic could kill nearly all (99 percent) of the pathogenic E. coli bacteria without inhibiting normal bacterial fermentative processes. Garlic is often touted for its ability to promote good health. Perhaps one of its im­portant mechanisms in accomplishing this is to lessen the amounts of toxins derived from the putrefaction of poorly digested meat and other protein. So, enhance both your digestion and your taste for good food with the liberal use of spices.