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Dietician promotes herbs

Basil contains oils that help prevent bacteria growth in food

Culinary herbs have a number of health-boosting and food-enhancing properties, according to dietician and columnist Carol Bareuther.

In her latest article in the Triton, the food expert extols the use of herbs such as basil, thyme and rosemary, listing the various benefits they offer.

Basil, she explains, contains chemicals known as orientin and vicenin that can protect chromosomes from radiation and oxygen-based damage, as well as oils that have properties that can halt the growth of bacteria in food.

Ms Bareuther adds: "The oils in basil are volatile so it's best to add this herb near the end of cooking for maximum flavour. Basil complements garlic, olives and olive oil. It also pairs well with summer vegetables such as eggplant, tomatoes and [courgettes]."

Additionally, rosemary is said to be useful in helping people with bronchitis, while thyme has antioxidant features that can help prevent some cancers as well as heart disease, and dill was praised for its ability to restrict cells from growing wildly and creating tumours.

Related products: Rosemary, Basil, Thyme 

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