If spices are effective in raising our favorite recipes, they also have many health benefits. Be careful, however, not to consume too much: some of them can be dangerous. Here are the precautions to take before seasoning our dishes.
Nutmeg: yes, but at low doses!
Much appreciated in gratin dauphinois or quiche lorraine , nutmeg is a seed that is reduced to powder to flavor certain dishes. Used in small doses, this spice is ideal for flavoring our recipes. But when consumed in large quantities, nutmeg can become toxic! In question ? Myristicin, a substance found in this spice, which can have hallucinogenic effects .
The potential dangers of nutmeg were notably pointed out in an article published in the Emergendy Medicine Journal in 2005. The authors explain that nutmeg is sometimes used for recreational purposes. A diversion causing intoxication: they describe the case of an 18-year-old young woman in “trance” after having grated 50 grams of nutmeg in her milkshake.
Turmeric is not recommended with an anti-gallant treatment
Ideal for raising a recipe based on chicken for example, turmeric is not completely harmless. And for good reason: it contains curcumin, a molecule that can cause heartburn , bloating or even vomiting. Turmeric should also be used with caution as part of an anticoagulant treatment, as it thins the blood.
Even more surprising: in the context of the Covid-19 epidemic, the National Agency for Food, Environmental and Occupational Health Security (ANSES) advises against the consumption of plants contained in certain food supplements which may ” disrupt the body’s natural defenses by interfering in particular with the inflammatory defense mechanisms useful for fighting infections . “
Cinnamon: beware of coumarin
Rich in antioxidants, ally of digestion, anti-cholesterol weapon … Cinnamon has it all! That’s good, since it fits perfectly with many gourmet and regressive recipes, such as compote or crumbles. Be careful however with the type of cinnamon you choose: the ideal is to opt for Ceylon cinnamon, which contains little coumarin. This substance is dangerous for the liver when consumed in large quantities, and can in particular cause hepatitis . The European Commission has therefore set the amount of coumarin per kilo of cinnamon at 2 mg maximum.
If it is not risky to sprinkle a little cinnamon on a dessert, the diversion of this spice can however be dangerous. Proof is: the “cinnamon challenge” or “cinnamon challenge”, which circulates on social networks , and which consists in swallowing a spoon of cinnamon powder without coughing or spitting. If this challenge is difficult, it can mainly cause damage to the lungs .
Chili can irritate the digestive tract
If you like spicy dishes, you probably have spices in your cupboards. This spicy little fruit has many virtues, since it is rich in antioxidants, has a fat-burning action and contains vitamins, but it can also be dangerous when eaten too much quantity. Chili can actually cause irritation of the esophagus and digestive tract. So better not to abuse it! If sprinkling a little of this spice on your dishes can be a good idea, it is nevertheless not recommended to bite into a pepper!
Badiane: beware of confusion
The star anise , better known as star anise , is particularly effective in combating digestive disorders. In gingerbread or infusion, the star anise will delight lovers of aniseed tastes. Be careful not to confuse it with the star anise of Japan, which is prohibited in France. In question ? It contains components that are toxic to the central nervous system and its consumption can cause seizures , as the National Agency for Food, Environmental and Occupational Health Safety (ANSES) points out.