Nutriciologist told how the spice cumin helps to heal the intestines

The intestine is not just a digestive tube, but a key organ for youth, energy and longevity. Recommendations on how to support it with an affordable spice, shared a nutritiologist, doctor of oriental medicine Irina Shimanskaya.

On how to help the intestines with the help of cumin, the expert said:

Zira, or cumin, is a spice with a warm nut-spicy aroma, popular in Middle Eastern, Indian, Latin American and Central Asian cuisines. I use it extensively in healthy eating programs. We have several thousand reviews: people write that swelling has passed, waist volume has decreased, stool has improved, heartburn has decreased, heaviness has passed after eating.

Why does Zira work like that?

- It contains phytochemicals: essential oils, flavonoids, phenolic compounds, phytosterols, saponins. They protect cells from damage, stimulate the digestive tract to secrete enzymes for digestion. You do not swallow enzymes in tablets - your gastrointestinal tract itself produces them under the influence of cumin. Useful substances of cumin reduce the level of inflammation, relieve spasm of the intestinal muscles, improve the passage of food and support beneficial microflora, suppressing pathogenic. Regular inclusion of cumin in the diet has a positive effect on intestinal health, improves digestion, reduces inflammation and maintains the balance of microflora - without drugs, said the nutritiologist.

Speaking of contraindications, she noted:

- With any acute and subacute inflammation of the gastrointestinal tract, spices are impossible. With recurrent pancreatitis, cumin actively stimulates the pancreas, so it is better not to use it. During pregnancy, spices are limited, can be in very small quantities. With stones in the gallbladder, any spices, including cumin, should be used carefully so as not to provoke the movement of stones. And, of course, you do not need to eat Zira tablespoons. Enough culinary dosages - one or two pinches per dish, but regularly.

About the culinary application of Zira Irina Shimanskaya said this:

Zira is universal for unsweetened dishes: soups, vegetables, meat, poultry, snacks. It is added to hummus and pate. Zira has no burning taste, so you can not be afraid of it. I throw a cue when making soups with vegetables about half an hour before ready. Whole cumin should have time to open in 20-30 minutes.

The second recipe is stewed beef or lamb, the expert added:

- 500-700 grams of meat will need about a quarter of a teaspoon of ground cumin. Sprinkle the meat 10-15 minutes before preparation, simultaneously with salt. The third recipe is baked vegetables. Potatoes, carrots, squash, cauliflower, garlic. When you dump vegetables in salt and oil, add ground cumin - about a fifth of a spoon on a shape of about two liters. You can mix cumin with ground coriander, a little ginger and fragrant herbs: rosemary, thyme, oregano. For such a volume of vegetables you will need a quarter to a third teaspoon of the mixture. Apply spices, salt, oil, stir - and in the oven for 40 minutes at 200 degrees. Delicious, simple and very useful.