herbs
Cumin:
This condiment is used widely in Indian cuisine. It aids in digestion, anti-
in!ammatory and improves glucose uptake by cells.
Gynostemma:
It belongs to vine family and native to Korea, Japan and China. It maintains blood
pressure and decreases stress.
Holy Basil:
Common herb in Indo-Asian cuisine. Has anti-bacterial properties and imparts a
distinct aroma to food.
Oregano:
It is a perennial herb that belongs to mint family. Potent antioxidant and
antimicrobial.
Rosemary:
It is a perennial herb native to Mediterranean countries. Stimulates appetite and
relaxes the muscles of digestive system, stress- reliever.
Thyme:
Potent antioxidant, anti-bacterial and anti-fungal properties. Aids in detoxi"cation.
Glossary
others
Gojiberry:
This mild, tangy tasting berry is widely used for its therapeutic properties. It boosts
immunity and has anti-cancer e#ect.
Miso:
It is a traditional Japanese seasoning that is available in the market as thick paste. It is
produced by fermenting rice and barley. Natural detoxi"er.
Sesame seeds:
Commonly used in most cuisine to aid digestion and promote detoxi"cation.
http://www.TheAlkalineDiet.org
