Scientists have found the answer to consumer demand for a natural preservative in a common kitchen herb, rosemary.Two components, rosmaric acid and carnosic acid inhibit free radicals oxidizing fats and oils in packaged foods and lunch meats. These extracts are now used to replace BHT,BHA and TBHQ, common preservatives in commercial foods. Rosemary extracts are also being fermented with lactic acid to extend the shelf life of foods naturally. Fermentation is Mother Nature's way to preserve foods.
When writing Mother Nature's herbal, I learned about rosemary and many other foods and herbs used by ancient cultures to preserve foods for over 5,000 years. Green tea, mustard oil, sage and bay leaf are a few of Nature's preservatives. Native cultures have an innate understanding of foods and herbs. We can rediscover our natural curiosity and interest in medicinal foods and herbs when reading Mother Nature's Herbal, with hundreds of recipes and remedies for our daily needs.
I began a quest to learn from ancient cultures when I had twins born with immune dysfunctions, multiple allergies and sensitivities. They would suffer from 105 degree fevers, infections and eczema that made their skin bleed all over! The pediatrician told me one day t go home and do what I knew to do to help them. I could cook and grow, but I needed to find new food ways to prepare them to allow the twins to thrive. This led me to a lifetime of work and study with foods and herbs for medicinal purposes, which I have used to help people of every age with most disease processes to achieve their greatest health and longevity.
Sources: Mother Nature's Herbal, Judy Griffin: Llewellyn, 1997- present
Mother Nature's Kitchen:Judy Griffin: Herbal Health,Texas,1993- present
These books are available at aromahealthtexas.com
Other source: Chemical and Engineering: The New Naturals ,M Bomgardner ,,C&N Washington;Feb.10 2014
Published by the American Chemical Society