Herbs.

A number of herbal products have been found to be good for your health. Plants are known to contain certain biologically active compounds that are medicinally useful. For example, passion flower, hops, and valerian provide sedative effects for persons with insomnia, and valerian is also a safe, mild tranquilizer. Fennel and various mints have been successfully used to treat coughs and colds. Ginger is effective for preventing nausea and vomiting associated with motion sickness, while licorice can help heal ulcers. Feverfew has been found useful in the treatment of migraine and rheumatoid arthritis.

Research on garlic has shown its value for lowering blood lipids and blood pressure, decreasing the clotting tendency of the blood, and providing protection against tumor growth (see article on page 22). In addition to garlic and onions, other herbs such as flax, fenugreek, psyllium, and lemon grass are reported to significantly lower blood cholesterol levels in humans.

However, you must exercise caution in using herbal products, since the difference between a plant having a medicinal effect and the same plant acting as a poison is often only one of dosage.

Over the past few years the National Cancer Institute has spent millions of dollars researching the cancer-prevention properties of a number of plant foods, including a variety of herbs and spices such as garlic and onions, ginger, turmeric, rosemary, sage, basil, thyme, flax, tarragon, oregano, licorice, celery seed, and a number of mints. These herbs and spices contain a variety of terpenoids, flavonoids, carotenoids, sulfur compounds, and a variety of other potent antioxidants.

These protective plant substances block the activity of cancer-causing substances and also help lower the risk of heart disease by blocking the production of oxidized cholesterol.

Caution. Not all herbs and spices are good for you, and some pose serious health risks. An increased risk of stomach cancer has been reported among Mexicans who regularly consume chili pepper compared with those who consume little, if any, chili pepper. Chili, or red pepper, contains large quantities of an irritating substance, capsaicin.

Also, cloves contain eugenol, a sharp irritating compound that can damage the intestinal lining. Furthermore, black pepper contains a number of compounds suspected of being cancer-causing.

Those who regularly use herbal teas as an alternative to caffeinated beverages must exercise real caution, since the safety of many of the ingredients of the teas has not been adequately tested.

By carefully selecting and discreetly using safe herbal products, we can add pleasant and exotic flavors to our food as well as obtain some medicinal benefit.

Winston J. Craig, Ph.D., R.D., is professor of nutrition at Andrews University, Berrien Springs, Michigan.