Date:   9/17/2007 1:52:01 PM ( 17 y ago)
Hits:   2,724
URL:   https://www.curezone.org/forums/fm.asp?i=965895

This is great information, rabbitears!

Parasites and other nasties in foods/beverages were once addressed by the ancients - and still by indigenous folk thru the use of spices. The Eastern Indians use tumeric, garlic & ginger not alone for their taste but for the action it has as a broad spectrum antiinfective.

This is where American cuisine falls so devastatingly short. Cooks who design the typical American fare run roughshod over the fine art of seasoning. They slap on the MSG & the natural flavors, load us with salt, and the typical American palate agrees with it - or rather has acclimated to it.

I once lived in California where a dear friend of mine and her family were imports from India. We would dine together at one another's home and I could always predict that my own family would complain about Asha's food being too hot & spicey - too garlicky...too pungent...however, these were the spices that kept the parasites and other nasties at bay. Unfortunately, my food was too bland for them. Fried chicken never could measure up to the spices used in Tandoori chicken!
 

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