Help Yourself to Health

Herbs And Spices

Three Angels Broadcasting Network

Program transcript

Participants: Agatha Thrash, Don Miller


Series Code: HYTH

Program Code: HYTH000165

00:01 Hello, I'm Agatha Thrash, a staff physician from
00:05 Uchee Pines Institute
00:06 Here, we deal a good bit with foods and most people
00:11 like very flavorful foods...
00:14 They like them intensely flavorful.
00:16 Some of them pungent enough that they might even be
00:19 harmful to us.
00:20 During the next half an hour, we'll be talking about some of
00:23 these things... having to do with very flavorful foods.
00:27 You might like to join us and see which of those are good
00:30 and which may not be good.
00:52 Welcome to "Help Yourself to Health"
00:54 with Dr. Agatha Thrash of Uchee Pines Institute
00:57 And now, here's your host, Dr. Thrash
01:01 You have probably heard the old proverb...
01:04 "Variety is the spice of life"
01:09 We like to say that and, in fact, we like to have
01:12 our food so that it's spiced up
01:14 And we even say that about our food...
01:16 when it's nice and spicy, we say...
01:18 "This is a variety of food that we like very much"
01:24 And so, as we think about spicy foods and very flavorful foods,
01:29 some of which are intensely flavorful...
01:32 such things even from salt to cinnamon.
01:35 We sort of like all of these and we believe that we have
01:39 done well when we have food that tastes so pungently
01:43 flavorful that we call it a spice.
01:46 Some of these spices are SO STRONG that they actually burn
01:49 the insides of the mouth.
01:51 If they burn the inside of your mouth...
01:53 is it possible they may damage you somewhere else?
01:56 They may be uncomfortable in the blood or
01:59 maybe in the kidneys or perhaps in the digestive tract.
02:03 We'll be discussing some of these issues and
02:06 what makes a spice a spice, or an herb and herb...
02:09 and if there are some ways that we can get nicely flavorful
02:13 things without using something that may harm us.
02:16 I have asked Dr. Winn Horsley, who is one of my colleagues at
02:20 Uchee Pines, to join me in presenting this program.
02:24 This is Dr. Winn Horsley, a staff physician at Uchee Pines
02:28 originally from Canada and now lecturing widely
02:33 in the United States and one of our teachers at Uchee Pines
02:37 ...A staff physician who sees a lot of our patients,
02:42 is a board certified physiatrist
02:46 and we're very happy to have you with us today.
02:49 So, with all of this, now I'd like to ask you some things
02:53 about herbs... not having to do with patient care much but
02:57 ...what is the difference, or how can we distinguish,
03:02 or does it make any difference...
03:04 what is a culinary and a medicinal herb.
03:09 What we use in the kitchen and what we might use
03:12 to help people who are sick with something...
03:14 I think it is a worthwhile distinction.
03:18 A "koolinary" or culinary which is the right way?
03:23 Well let's see, with all your language talents,
03:28 maybe you could say what it ought to be...
03:31 Culinary or "koolinary?"
03:32 Culinary is what I've heard maybe more...
03:34 But in my experience with spices, actually I would
03:39 say that Mexico has given me more background than any
03:42 and there in Mexico, they do use kitchen spices quite a lot.
03:49 Of course they're used here in the U.S.
03:51 And the big distinction, I think, is this...
03:54 aside from just saying one is for the kitchen and food,
03:57 and medicinal herbs are for sicknesses,
04:00 and it's this... that if it is spices or herbs for food,
04:06 it's something that you would hopefully be able to use
04:09 quite continuously time after time without any ill effect.
04:15 And a medicinal herb would hopefully not have to be used
04:21 very much... it would be used, you know, perhaps for a few days
04:25 to get a person over the hump of some sickness that he's in
04:28 and perhaps, if one could tolerate then, some negative
04:34 features to it if it were to be used for a long time
04:37 but one would put up with that 1 or 2, or even a dozen uses
04:41 for the days that the person is sick.
04:43 Are you thinking of something like ginger?
04:46 Yes, now people might argue on that one...
04:50 I was never one that was very happy with ginger cookies though
04:57 ...That kind of hot taste didn't attract me
05:01 But the Orientals, I've heard... they love to use ginger
05:05 customarily in their cooking and perhaps it could be argued
05:11 that it has a place as a culinary herb... Um hm
05:13 In places in Asia where I have been...
05:17 the use of ginger is VERY widespread but EXTREMELY
05:23 small quantities.
05:25 You're hardly aware that it's in the food.
05:29 Sometimes you may say there's a flavor here that I
05:33 think I recognize but I don't know what it is...
05:36 and they will say it's ginger...
05:38 And of course, then you say... "Well yes it is, it's ginger"
05:42 But, you have not been so aware of it... not like
05:46 gingerbread cookies... Okay.
05:47 You know, you can tell the difference quite a lot.
05:49 Now that actually makes a good point because ginger
05:53 in those instances is being used as a culinary herb...
05:57 And yet, it is a very effective medicinal herb
06:01 It relieves nausea, dizziness, motion sickness.
06:09 A study was done comparing it to one of the common antiemetic
06:14 or motion sickness drugs that's used... Dramamine
06:17 And they found that the ginger was just as effective
06:21 but without the side effects.
06:23 Now, a lot of times, we are concerned about anything
06:27 that's used just ordinarily...
06:30 we're concerned about its use in pregnancy.
06:33 Do you know if it's safe in pregnancy?
06:36 Whether it is or not, when my sister was pregnant,
06:39 and had an awful lot of nausea... just intolerable,
06:42 I sent her quite a dose of it, to put into little capsules
06:46 I don't think... maybe I did look that up,
06:50 I don't think that there is a danger to it in pregnancy.
06:52 I have also just looked and have NOT found anything
06:57 that would indicate that there was any danger in pregnancy
07:00 ...but didn't know if anything new had been discovered on that
07:04 But, I have always felt quite safe in telling a woman who has
07:08 nausea and vomiting of pregnancy that she could use ginger.
07:13 And, if you consider the drug alternatives,
07:16 there's no comparison...
07:18 I would absolutely take the ginger... Absolutely!
07:20 ...because the drugs work through the nervous system
07:24 and ginger works more locally.
07:26 So we can be very thankful for that.
07:29 Then there are some other herbs and spices that you might
07:36 think of as being something you can use for a short period
07:40 rather than on a long-term basis...
07:44 ...something like cinnamon
07:47 Now I know that in a lot of countries and, in fact,
07:50 in this country, we use quite a lot of cinnamon...
07:54 It's a favorite...
07:56 It was a favorite of mine in childhood... cinnamon toast
07:59 It was one of the best things ... Oh, and mine too
08:01 and cinnamon tea and cinnamon buns and rolls
08:05 I never got to know cinnamon tea until I was down in Mexico
08:08 I was in the north of Mexico where they have pretty cold
08:11 winters and they would serve a BIG kettle of cinnamon tea
08:16 to the whole church group that had gathered
08:18 And it was amazing, the effect was that you'd come in with
08:22 quite cold fingers and toes, you'd drink the tea
08:26 and within a few minutes, they would just warm up
08:29 It was a very definite effect.
08:31 It wasn't just warming up from being in the warm room.
08:33 It was a sort of flush that you could feel in the fingers
08:38 You could feel that blood just going through the fingers.
08:41 Yes, I remember a similar thing with Russian tea
08:44 I don't know if it originated in Russia.
08:47 I actually had it in Canada...
08:50 Russian tea... and it had a very strong cinnamon taste...
08:56 A delightful tea... this was probably 40 years ago
08:59 and I remember having cold hands and the flush
09:03 that you would get from it.
09:04 I had forgotten about that until you mentioned that.
09:09 But, it is very good to warm up the hands.
09:14 In that regard, I think one should say something
09:18 because people often use alcohol for that effect too
09:21 It does cause dilation of blood vessels and brings
09:24 blood to the extremities.
09:25 In either case, it would be unwise to use it if the person
09:30 is going to be facing more cold weather...
09:32 Because in fact, that is going to cause more loss
09:35 of one's body internal heat.
09:37 So, I've read stories of where someone would take his
09:41 bit of alcoholic beverage when he's still out facing
09:44 the cold and it would bring on, you know, cold...
09:48 He thought he was doing something good and it actually
09:50 made him freeze to death... That's right.
09:52 Well that, of course, is a thing that we need to be
09:55 concerned about anytime we tell someone to use
09:59 this or that for a special effect.
10:02 I have asked Shannon Jenkins to show us some other things
10:08 that can warm up the hands, and one thing that's VERY nice
10:12 is a hand rub.
10:17 You know hand rubs and arm rubs
10:21 are not the most common thing...
10:24 We usually think of a back rub or a foot rub
10:26 but not a hand and arm rub.
10:29 And, the several times that I have had the very GOOD
10:32 opportunity to have hand rub, I've always been very
10:37 happy for that.
10:38 It has made quite a great deal of difference
10:41 to the way that I felt, and I was also amazed
10:46 that I felt, during the time that I was getting the rub,
10:50 that I actually needed it...
10:52 Maybe I felt that my arms were under spasm,
10:56 or I was more tired than I had thought...
10:59 and just does marvels of good.
11:02 So, I have asked Shannon Jenkins to show us how to do a
11:07 hand and arm rub.
11:09 Shannon is a Lifestyle Educator student in our classes
11:14 at Uchee Pines,
11:15 and this is Melissa Thrash, under the sheet here,
11:19 who is going to be the very happy recipient of a
11:22 hand and arm rub.
11:23 So Shannon, show us how that goes.
11:26 Begin by putting a sheet over the client that you are
11:30 going to be massaging...
11:32 And then, over the arm, just place your hands and press
11:38 This is the first thing you do before your skin
11:41 touches their skin.
11:42 That looks as if it might be VERY relaxing...
11:45 Yes, it is very nice and you just go up and down
11:48 the arm once.
11:49 Then you'll want to uncover the arm and apply something...
11:54 I have lotion here but that's actually not the best thing
11:57 to use because it will soak in quite fast.
12:00 Massage oil or cream is much better.
12:04 You want to just, with a long stroke, apply this.
12:09 Well, that looks soothing.
12:13 All the way down the arm.
12:15 Just do this a couple of times...
12:17 Hold the wrist with one hand while you do this.
12:20 It looks Like you sort of get a rhythm there that goes in a very
12:25 soothing way up and down... Um hm...
12:27 Hand over hand...
12:28 And then on the upper arm, just lift and squeeze the skin.
12:35 That massages the biceps muscle there.
12:39 We can do it on the back also... get the triceps.
12:44 And the tired muscles just relax under your hand.
12:49 And move to the forearm and do the same thing.
12:52 ...A long, smooth stroke.
12:56 And then lift and squeeze on the top and underneath.
13:04 And, on the other side of the arm, with the thumb
13:07 just alternate with each hand...
13:10 long, smooth strokes.
13:15 And then go all the way up the arm again
13:21 And all the way back up to the hand...
13:23 and with your thumbs, rub back and forth on the back
13:27 of the hand.
13:30 There are bones right in here, you can feel in between
13:33 the bones... push just lightly up to the wrist bones
13:41 and then down on the knuckles of the fingers,
13:44 circle each knuckle and lightly press in between and then
13:48 slide down and pinch right at the end.
13:52 Just go around each knuckle, slide down, pinch at the end.
13:57 Around every finger just the same way.
14:03 Piano players would really enjoy this... wouldn't they...
14:06 after they've had a session of practice... Yes
14:11 All right... then you turn the hand over and just rub
14:17 in like a fan-sort-of-motion, back and forth.
14:21 So you start with those big muscles down there at the
14:25 heel of the hand... Um hm
14:26 And then take your thumb and press and go kind of in a circle
14:31 in the middle of the hand.
14:34 And the person just concentrates on relaxing... Yes
14:38 If they get tense, just give them a little shake there
14:41 and they will loosen up...
14:44 Looks as if she's pretty loose. Yes...
14:48 The metacarpals here, you kind of shake them to loosen them
14:52 up a little bit and make them a little more relaxed.
14:57 Now, raise the arm above the head and rest it on the hip
15:03 And with your hands towards the back of the arm,
15:05 go down with pressure and come lightly up...
15:09 and down on the other side, and come lightly up.
15:12 Now you're squeezing UP or you're squeezing together?
15:15 Together... Ah ha
15:17 Squeeze your fingers together and slide up... Okay
15:22 Repeat that a few times...
15:24 And then rest the elbow on your abdomen and go
15:30 with a smooth stroke down to the shoulder and slightly drag it up
15:39 And then, a nice long stroke and come up here
15:45 and just lift and squeeze on both sides
15:53 ...a nice long stroke and then return it to the table
16:00 and do a nice long stroke and then...
16:05 Is that a light stroke now?
16:07 Yes, a little bit of pressure.. but not too hard.
16:10 Does that mean you're about to finish? Yes.
16:14 Then slowly just tap their arm and you can do a
16:20 nerve stroke lightly with the fingers and then
16:24 drape their arm again and do compressions one more time
16:32 ...down and up the arm.
16:36 And that finishes it.
16:38 Now I can already tell, that she is much warmer than she was
16:41 Here, let me check... Sure enough!
16:45 The hand is a lot warmer than it was.
16:47 Now I'd like to point out that while Shannon has been taught
16:51 how to do this in a class, you can see that
16:54 it's so easy to do, that anyone can do it...
16:57 It's simply a rub and it can do the same kind of thing
17:00 for you by physical means that many people depend
17:07 on something chemical, like the cinnamon tea.
17:10 So it's very easy to accomplish this kind of thing without
17:15 going through the nerves.
17:17 Thank you Melissa and Shannon
17:19 and we'll let you take this with you as you go.
17:24 And I am SO grateful that the Lord has made it so that we can
17:28 respond to this kind of thing.
17:31 Now, we also respond in the extremities with various foods
17:37 that we eat.
17:38 And, I have a very nice demonstration for you with
17:44 Lidia Seda.
17:45 Lidia is a Lifestyle Counselor at Uchee Pines
17:50 and knows a lot about foods...
17:52 So what are you going to tell us about foods today?
17:55 Well, Dr. Thrash, what I'd like to share with you today
17:58 is about vinegar.
18:00 Vinegar is commonly used in salad dressings,
18:04 and in pickles.
18:05 Now, the thing is that vinegar, basically is apples,
18:10 or some sort of product that's been decomposed
18:13 and it's fermented.
18:15 Usually the flavor that we may taste from vinegar
18:20 is an acetic acid and that acid has been known
18:24 to cause problems with nerves and the stomach.
18:27 And, in actuality, vinegar in of itself, can cause gastritis
18:33 Between that, aspirin and alcohol, they're the top 3
18:38 gastritic causes or the cause for gastritis
18:42 in the United States.
18:44 And, what we also have found is that, as I mentioned, pickles
18:49 also have vinegar.
18:50 But it's possible to have vinegar-free pickles,
18:55 and if you would like to have that recipe,
18:58 just please contact...
19:05 and then go onto the link and you would be able to be
19:09 connected with the Uchee Pines website and this way
19:14 you will be able to get that recipe...
19:17 But, right now, let me also share with you about
19:20 for other ways of food or products being fermented
19:25 even within our bodies.
19:26 If we are eating in between meals,
19:29 there is fermentation.
19:32 Our food should be digested within 5 hours.
19:36 If food is delayed more than that time,
19:38 fermentation starts to begin.
19:41 Even eating something as small as an almond perhaps...
19:43 or even a slice of an apple can cause fermentation
19:48 if our food has not been able to digest... have a full 5 hours
19:53 to digest, then what happens?
19:56 Well, Dr. Agatha, we have problems again with gastritis
20:00 We might have problems with perception.
20:02 Our thinking is just not the way we would like it to be.
20:05 We may also get a headache...
20:07 That's also true...
20:08 A stomach ache, a backache,
20:10 and we may not function well.
20:12 And it's poor functioning when the stomach gets out of order,
20:16 the whole body is out of order.
20:18 And, I think also, what they have found is that
20:21 children, if they're given candies or cookies, even juice,
20:25 in between meals, they have found these young people
20:30 to be more susceptible to infections as well. Um hm...
20:33 So, the best idea is...
20:35 Have our children eat their meals,
20:37 take nothing between meals,
20:39 and they will eat a better meal and be healthier for it.
20:43 Exactly... That's very good, thank you so much, Lidia.
20:46 You're welcome. Appreciate that about vinegar...
20:48 And, of course, if vinegar gets in the bloodstream,
20:52 the acetic acid gets in the bloodstream,
20:54 then we can have damage to the kidneys as well.
20:58 ...And this just means bad news everywhere
21:02 So acetic acid, which is what gives the sour flavor
21:05 of many salad dressings and the like,
21:08 is not the very best for the interior of the body.
21:12 Now, Don Miller has some things that I would like him
21:16 to present for you on what a culinary and what a medicinal
21:22 herb might be and what can you do to substitute for
21:28 spices in the kitchen.
21:30 This is Don Miller, who is a
21:32 Lifestyle Counselor at Uchee Pines.
21:34 It's the big debate... you know there's lots of debates in the
21:37 food arena.
21:39 What's a fruit? What's a vegetable?
21:41 And also the one about...
21:43 Which is an herb and which is a spice?
21:46 And we don't really want to debate this too far,
21:48 but I'm going to mention a few that we consider to be spices
21:52 and what I differentiate between an herb and a spice...
21:56 A spice... when it's hot in your mouth is heating your mouth
22:01 with an aromatic oil...
22:02 And when you swallow that aromatic oil,
22:05 it stays hot all the way through your body.
22:07 These are things like curry, nutmeg, cloves, ginger...
22:12 ...we've already mentioned some of these... cinnamon
22:15 And, granted, they taste great.
22:17 But they do burn all the way through.
22:20 And we find that countries who take things like the hot spices
22:26 like red pepper or cayenne...
22:29 these things burn the mouth, burn the body...
22:32 And the countries that use a lot of these products,
22:34 seem to have more esophageal and stomach cancer.
22:37 We find countries like India with their curry...
22:40 We find countries like Mexico with their cayenne pepper...
22:43 And then we find places like Korea, as Lidia just mentioned,
22:47 with the fermented foods in their kimchi,
22:50 will have large incidences of esophageal and stomach cancer
22:54 And so, these things are burning all the way down
22:56 and all the way through the body.
22:58 There are other things that we take that are also
23:00 very hot in the mouth.
23:01 I've bitten into some onions that would make my eyes water
23:05 but that's an enzyme, and as soon as it's in the stomach,
23:08 it's denatured and it's no longer burning.
23:11 Garlic can do the same thing...
23:13 And so I find that if I want to spice up my food,
23:16 I spice it up with things like onion or garlic.
23:20 Now I don't think I'd really want to have a
23:22 sweet roll with garlic on it...
23:23 So how do I make a sweet roll that used to be the old
23:26 cinnamon bun... cause I used to love cinnamon buns!
23:30 You can make some nice combinations with things like
23:32 cardamom and coriander...
23:34 ...usually about 4 parts of coriander with 1 part cardamom
23:39 mixed together and sprinkle that over it.
23:41 Now, we've got to be honest with ourselves,
23:44 we're used to the taste of cinnamon...
23:47 and now, we're trying to break the habit.
23:49 Just like trying to break the habit from chocolate to carob.
23:53 At first, it doesn't quite taste the same...
23:56 As a matter of fact, for some people, it's no where
23:57 near the same.
23:58 But, it's an educated taste that we develop,
24:01 and the more you use these things,
24:02 the better they will taste.
24:05 So, let's learn how to use the herbs...
24:07 like thyme and all these very nice herbs that we can find.
24:12 I don't want to mention them all... you can go to your
24:14 grocery store and see a whole shelf of the things
24:17 Learn to cook with nice herbs in your food...
24:19 And stay away from these things that burn your mouth
24:22 and burn all the way through.
24:23 And I think we'll find ourselves having a little bit
24:25 better health in the long run.
24:27 Yes, I feel quite certain that we will.
24:30 I have, right here, a report showing that the active
24:34 ingredient in cinnamon, cinnamaldehyde
24:37 is probably toxic to human cells.
24:40 So, that really hurts me because I really
24:44 do like the flavor of cinnamon.
24:46 Thank you so much... Don Miller
24:48 Then, I have here another big one...
24:50 and that's curcumin.
24:52 Curcumin is in turmeric and we have a lot of Oriental foods
24:58 and some South American foods depend on turmeric
25:03 for a nice color and a nice flavor.
25:06 Turmeric is one of those what we might call a spice
25:13 for the kitchen that is also medicinal
25:16 If it has irritating qualities, it's only very slight...
25:21 not very big, just very slight irritating properties
25:26 and curcumin has some anti-inflammatory properties
25:32 and some slight anticoagulant properties...
25:36 meaning that it will assist the body not to clot its blood
25:40 inside our blood vessels.
25:42 A very nice article that came out of Miyazaki, Japan
25:47 ...showed that curcumin is nontoxic and it is tolerated
25:52 quite well and it's anti-inflammatory, antioxidant
25:56 AND anticancer properties are beginning to be quite well known
26:02 in many parts of the world.
26:05 So that's a very good thing to know... this research
26:08 was reported in the very prestigious medical journal
26:12 named "Cancer. "
26:14 Unfortunately, I should say something about coffee...
26:18 I wish I could say that people did not drink coffee
26:22 Coffee is a medicinal herb...
26:25 It is not a beverage drink.
26:28 It is not a good beverage tea.
26:29 It has so many things that it does wrong to the human body.
26:34 I have here, from the New York County Medical Association,
26:37 an article on coffee and its deleterious effects
26:41 on the nervous system.
26:43 Then, we have written a book called,
26:45 "Poison With a Capital C" which tells about the evils of coffee
26:52 Again, I wish I didn't have to tell you about this because
26:55 the aroma of coffee is good and it used to be my very
26:58 favorite drink.
26:59 But it isn't good for the pregnant woman.
27:01 It isn't good for the unborn child.
27:04 And it isn't good for the woman who is past the age of 50
27:07 because it leaches calcium from her bones
27:11 and makes it so that her bones are less firm and
27:14 and more likely to break than they need to be.
27:19 And then, of course, some things about chocolate...
27:22 ...another excellent flavor but no so good for the body.
27:27 We have a very good chocolate substitute called "carob"
27:31 Carob looks like, tastes like and works up like chocolate...
27:36 But is not chocolate and does not have the deleterious
27:39 effects on the body that chocolate has.
27:42 Now, our Heavenly Father has made for us an enormous
27:48 variety of foods that can please our palates without using
27:52 anything that might be harmful to us.


Revised 2014-12-17