5 herbs that warm the body (we all have them in our cupboards)

Faced with the cold wave hitting France, we must rely on so-called “warming” herbs, as they help the body better tolerate low temperatures.

When it is (very) cold, the body needs comfort and… warm up from within. Naturopaths and experts in Ayurvedic medicine recommend eating cooked food (in the oven, steam, etc.) and is called, especially root vegetables (beetroot, carrot, celery, parsnip, etc.) and to “(re)heat” herbs in your diet or in your herbal tea. But what is it?

Cumin promotes oxygen transport in the body

In Ayurveda, certain herbs do affinity with our cell tissues and our organs and are said “pre workout”. This is especially the case with cumin that you can sprinkle in your hot dishes or add to your quiche or soup mixtures. The iron content (66.4 mg per 100 g) helps with this formation of red blood cellsessential for transport oxygen to the organs and thus warms the entire body. He strengthens the immune systemwhich prevents it the little periods of winter fatigue. In addition, after a meal that is too abundant or too rich, cumin facilitates digestion: “cumin is rich in nutrients and antioxidants, stimulates the gallbladder and pancreas and works in fat digestion” explains Claire Marino, naturopath.

Cinnamon is recommended for people who feel cold

In winter, cinnamon has everything to seduce. Rich in fiber, supplier of calcium, potassium, iron, it stimulates blood circulation: therefore, in Chinese medicine it is especially recommended for people who feel cold those who often have cold hands and feet or cold sensations in the abdomen or pelvis (especially during menstruation). In addition to the woody taste and comfortingthat is an excellent stimulant, antiseptic and bactericidal, ideal in case of colds, flu or other winter ailments. It also helps relieve slow and complicated digestive processes. To be consumed as an infusion, or sprinkled in dishes, taking into account the recommended dose 1 to 2 grams per dayor ½ to 1 teaspoon.

Cayenne pepper is the one that warms you up the most!

Whether white, red or black, pepper contains capsaicina molecule that gives it its spicy side and the power to work lightly dilate blood vesselsWhat accelerates blood circulation, causes a feeling of warmth and thus warms the body. “Capsaicin increases the metabolic activity of cells, which causes the feeling of warmth. This compound also modifies the activity of calcium transport in the muscles, which intensifies heat production“, confirms Kelly Godbout, biologist at the Research Center of the CHU de Québec, in her blog Advenka. Cayenne pepper is the one that contains the most capsaicin: it is therefore theoretically the one that warms the most. Black pepper contains a similar molecule (pirin) with the same caloric effects. Finally, pepper is also endowed with good antibacterial propertiesand is particularly interesting at the onset of a cold.

Ginger improves heat distribution

Ginger is a plant that “warms the body“, recalls Dr. Michèle Serrand in her book “Ginseng, 1000 years of benefits” (Alpen). He a circulatory action which acts as one peripheral vasodilator. In other words: him facilitates blood flow to the extremities (hands, feet) and improves heat distribution throughout the body. “This is the case for ginger, but also for cinnamon, chili, pepper and cardamom“, mentions Dr. Philippe Stéfanini in the book”Health through cold water” (Jouvence edition). Ginger can be eaten fresh in savory dishes or as a root in infusions. Taking ginger should not exceed 1.5 g per dayIn addition, it can cause stomach pain.

Fenugreek warms the upper body

Less known than the spices previously presented, fenugreek is a herbaceous plant from the bean family whose flavor tastes astringent and bitter, somewhat reminiscent of Indian tea. Fenugreek seeds are used. In the Ayurvedic Pharmacopoeia, due to its bitter and spicy taste in the long-term, this spice warms the body, especially the throat and upper body increasing Pitta, the energy that regulates metabolism such as digestion, the transformation and assimilation of food, both physically (through food) and mentally and spiritually. It can easily be eaten with cucurbits (pumpkin, pumpkin, etc.) or sweet potatoes, but also with red meat (beef, lamb) or fish dishes with coconut milk. It is also possible to steep the seeds as herbal tea (no more than 6 g of fenugreek seeds per day, or about 2 teaspoons).

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