(Below is an extract from my soon-to-be-published book on all things tubefeeding-related, since so many people are asking about herbs and spices lately)
Outside of the world of naturopaths,
herbalists and other natural health practitioners, there are a great
many everyday culinary herbs and spices that we have known for
millenia assist digestion and can help to resolve issues faced by
tubies. Such foodstuffs have been used as medicine in various
cultures since well before the dawn of written history, and we can
take much from both the traditional wisdom and what modern science
has discovered about their benefits and uses. Also, they can make a
blend smell and taste that much more pleasant.
Herbs and spices are, and are not, like
modern medicines. Most modern medicines in fact trace their
development back to plant materials, aspirin derived from the bark of
a willow tree being perhaps the most famous example. Herbs and
spices can be very complex in their actions, but may be used to
target specific complaints too, in the same way modern drugs are.
Many however are simply said to be 'supporting' digestion. Some are
said to 'regulate' digestion. These descriptors might mean a herb
has opposite effects on a different person or on the same person at
different times depending on what the body requires to move back to
its best possible state of health: for example, promoting looser or
firmer stools, depending on what is going on at the time. So
'prescribing' is not the best way to think about using herbs,
focussing instead on using a wider selection to promote overall
wellbeing and digestive health.
Which to use, how much, how and when?
There can be no one good answer, but tips are given for each below.
Think of it this way – use the herbs and spices as you would in
cooking: go for the same pleasing taste and aroma concentrations. It
is no accident that coconut and curry spices go so well together;
each component supports the digestion of the other. The aromatic
sweetness of cardamom in a yoghurt lassi drink can eliminate the
mucus-thickening effects of the dairy. Those classic Italian herbs
like basil, oregano, and so forth are all perfect to stimulate
digestion of their typical partners in pasta, olive oil, tomatoes and
so on. The culinary traditions are our very best guide to combining
herbs and spices with foods and blends, but don't be afraid to
experiment! Keep in mind that herbs and spices are string-tasting
and strong-smelling because they contain very powerful compounds, and
you don't want to overdo it. Again, the kitchen traditions are your
guide. Start out with ordinary 'recipe' amounts, and if you're
wanting to increase the dosage for specific effect, do so slowly and
keep a weather eye on any potential adverse reaction. And give your
herbs and spices a break from time to time. As with foods, the very
same thing over and over is not ideal for us, and taking a break acts
to refresh our response to the medicinal and nutritive effects.
Do please keep in mind this is a
general guide only; I am not offering medical advice. In fact in
most countries it is not permissible by law to make any specific
health claims about herbs, spices or foods. If you can, consider
seeking out a good herbalist, naturopath or trusted professional to
help guide you along the way with more specific advice.
Anise
Sometimes called aniseed, and not to be
confused with star anise (something different entirely), anise is
related to dill and fennel. The seeds have a sweet rich licorice
taste and aroma and help to digest rich foods, promoting good gastric
motility and lessening bloating, cramping and flatulence. It
regulates digestion, making it useful for both diarrhea and
constipation. You can blend the seeds or make a tea and use that in
blends or (cooled) on its own.
Basil
As well as having a mild calming and
soothing effect on the mood and mind, basil is the natural
accompaniment to tomatoes; it may aid in their digestion and
absorption. Also helpful for stimulating the appetite, used for
promoting gastric motility and relieving nausea. Use the fresh or
dried leaf.
Black Pepper
Yes, common black peppercorns like
you'll find in pretty much every kitchen in the developed world is a
wonderful appetite and digestive stimulant; specifically it
stimulates secretion of pancreatic enzymes. It also helps with
constipation and flatulence and can help improve circulation. You can
just toss a few peppercorns into the blender or grind them fresh from
your pepper mill.
Caraway
Caraway seeds are excellent for easing
gas bloating and flatulence, can assist with colic symptoms and may
aid in the prevention of reflux. The fresh leaves can be used also,
directly in blends, as with the seeds. Caraway has been said to
promote milk production in nursing mothers and assist with symptoms
of bronchitis as well. It is ideal that caraway seeds be heated prior
to ingestion, so either toss them in with cooking food (the perfect
accompaniment to pumpkin) or give them a very quick dry-roast on a
pan or skillet before grinding them. Uncooked caraway seeds may
escape the blender blades and are just the perfect size to lodge
sideways in a button valve, so consider grinding your dry-roasted
seeds separately first.
Cardamom
Cardamom is a fantastic digestive
tonic, aiding gas, bloating, and gastric motility, and can relieve
stomach cramps. It can counteract the thickening of mucus secretions
often associated with dairy products, and has been shown to have
powerful anti-ulcer properties. Use the seeds freshly ground if
possible, but powdered is fine and very easy to use too.
Cayenne pepper
This is a powerful digestive and
circulatory stimulant, and definitely take care when using with
children or those with very sensitive systems. It is used to treat
indigestion, and unlike the advice generally given about avoiding
spicy foods it may be that a small amount of cayenne actually
improves acid reflux.
Chamomile
Soothes digestive upsets and provides
relief from nausea; best used as a tea, you can use chamomile tea as
a thinning liquid for your blends or bolus it (cooled) on its own.
Cinnamon
A wonderfully warming spice, cinnamon
stimulates digestion at all levels, gently encouraging bowel
movements but also acting to alleviate diarrhea. This seems to be
the spice that makes for the best-smelling vomit as well strangely
enough, with a little bit making any such unfortunate eruptions
rather less unpleasant to deal with. The bark of a tree, you can
throw the 'quills' it comes in straight in the blender or use the
ready-powdered form. Great with fruity blends especially I find.
Coriander
The fresh leaves are a good stomach
tonic, and the ground seeds also stimulate digestion and can help
alleviate diarrhea. Coriander seeds have been shown to have some
anti-bacterial and anti-fungal effects (as well as smelling and
tasting divine) so may be useful that way too. These seeds blend
just fine.
Dill
The fresh or dried tips and also the
seeds of dill are classic pairings for egg dishes and shellfish. It
helps soothe digestive upsets, especially colicky gas and flatulence.
Fennel
Fresh fennel leaves can act as both an
appetite stimulant but also then promote a feeling of fullness, very
helpful for those trying to lose weight or who suffer from hunger
pangs. It lessens gas, cramping and flatulence, Can assist with
nausea and also insomnia. The seeds or fresh leaves can be blended
easily or a tea made from the seeds.
Ginger
Fresh or dried ginger is a very useful
digestive herb, helping to speed digestion along but also calming the
stomach, soothing nauseas and acting to reduce or prevent gas,
bloating, cramping and flatulence. The fresh root has more active
compounds but there is some evidence that dried powdered ginger may
be more gentle in its effects. It can be added to blends or made
into a tea. A tea with ginger, cayenne, lemon, honey and garlic is
an excellent tonic for colds and flus.
Mint
There are hundreds of member of the
mint family, and all the culinary mints can assist with digestion,
easing gas especially that associated with consuming beans. It also
has an anti-inflammatory action. Add the fresh or dried leaves to
blends.
Parsley
Humble parsley, the ubiquitous garnish
herb, stimulates appetite and may also help with the assimilation of
nutrients. It is very high in iron and Vit C as well. Use freely
fresh or dried in blends.
Thyme
As well as being good for coughs, thyme
stimulates production of gastric secretions and mucus, especially
useful for irritated stomachs. It has antibacterial and antifungal
properties, yet also acts to support a healthy intestinal flora.
Turmeric
The fresh or dried, powdered vibrant
yellow root calms the digestive system and stimulates production of
bile and digestive enzymes. It has antiseptic properties, and
reduces intestinal gas and bloating, especially that associated with
beans and legumes. Use the fresh root or powder in cooking or
straight in the blend but take care – it can stain a nice happy
yellow colour.
This really only scrapes the surface of
the herbs and spices you might find in your kitchen already. Those
who make their own curry powders will recognise that several of these
are key ingredients in many curries, and indeed most curry mixes will
assist with digestion also. Herbs and spices are best as fresh as
possible, or in the case of powdered spices, freshly ground if you
can. Buying in small quantities from a source with a high turnover
of stock is ideal if you are able.
