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Frequent use of Kitchen Spices and Gut Microbiota!

Several research shows that the herbs we use in the kitchen for spicing our foods have a strong association with our Gut Microbiota.

You all know that microorganisms in our intestines modulate changes in our body, even our genetic makeup.

So, if we are prone to get cancer, diabetics, or heart disease, by changing the microbiome you can prevent diseases and that’s a new trend in modern research.

But this is what we have seen in our traditional Siddha and Ayurvedic system of Indian medicines.

Now what we see is that when they tested for Cumin, Garlic, Onion, Cinnamon, Pine, Ginger, Basil, Cilantro, Cardamom, Black Pepper, Red Pepper, Chili, and Bay leaf, they found out that the more the Polyphenol Content then the Gut Bacteria is very healthy.

If the Gut Bacteria has a better population of good bacteria, then the body’s health is better.

And when there is dysbiosis, the bad bacteria population leads to various diseases.

But we must understand that just by simply taking these spices alone will not be helpful. The spices with the maximum Polyphenol Content only be helpful.

How do we know which spice has the maximum Polyphenol Content?

AMMAGENOMICS offers tests to check the Polyphenol Content of all Spices. We certify the spices with the best content of a particular product through OORJV Certification. Several online stores have started using our certificate for example Kapilanalam.com.

So, get the maximum Polyphenol Content spices and foods for your Health and your Family’s Health.

We Care for your Health!

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