We consume far too much table salt (cooking salt). See text. It takes three months for the taste buds to become more sensitive to salt so that we need less.
Black pepper: read about the differences between black, green, white, and red pepper in the link. Pepper owes its spicy heat primarily to the alkaloid piperine.
The quality of tap water (drinking water) varies greatly by location and can contain contaminants. Water sources, water systems, and water treatment … See text.
Onions have antibacterial effects and lower blood pressure, blood sugar, and blood lipids. The small intestine cannot digest fractans, which is why gas occurs.
Olive oil is given too much importance even though, for example, canola oil contains three times less omega-3. We also use too much oil.
The claim that eating garlic reduces cholesterol is controversial. However, it is an accepted fact that garlic lowers the risk of colon cancer. See text.
Carrots are a low-calorie vegetable with a relatively high level of carotenoids. They can be used to make either raw or cooked recipes.
Sea salt from evaporated salt water is collected in salt evaporation ponds. The most well known type on the market is Fleur de Sel, which is harvested by hand.
Lemon juice in its raw form is used frequently to give a dish or drink a fresh, clean taste. Thanks to its antioxidants, it is effective against discoloration.
Fresh parsley adds flavor to your favorite dishes. It contains numerous vitamins and minerals and should be more than a garnish. Effective against bad breath.
Tomato, red, raw
Ripe red tomatoes (raw) are used both for preparing cooked and raw foods and are also processed to make tomato juice, ketchup, tomato paste, and tomato sauce.
Ginger is used as a spice and a medicinal plant (e.g., to treat gastrointestinal problems). It owes its distinctive spicy and citrus flavor mainly to gingerol.
Apple, raw, with skin
Raw apples (best eaten daily) make for a delicious and healthy snack. Click on the link to read more about apples and their nutritional benefits.
Lemon, raw, without peel
The nutritional value of lemons without the peel is lower. Only use the peel if the lemon is organic - the peel contains more nutrients than the pulp or juice.
Celery stalks contain a relatively high amount of beta-carotene, and the leaves can be used to make pesto. Celery adds fresh flavor to a wide variety of dishes.
Red bell pepper
Unlike chilli peppers, bell peppers are not spicy, but instead have a mild sweetness. They are available in green, yellow, and red. See text.
The nutritious pulp of raw avocados is yellowish green to golden yellow, soft, and has an almost buttery consistency. It can be used for savory or sweet dishes.
Orange, raw, without peel
Oranges are a favorite ingredient in many dishes and not just because of their high vitamin C content. They can be used raw, cooked, or for their juice.
Ground cinnamon is used to flavor a variety of dishes. The substance coumarin, which is found in higher levels in cheap cinnamon, may be harmful to your health.
Apple cider vinegar
Apple cider vinegar is a vinegar, or fruit vinegar obtained from apples. It works particularly well as a seasoning for raw vegetable salads.
Almonds have many uses, (e.g., as raw food, a baking ingredient, almond butter, and almond oil.) Be aware that raw bitter almonds contain the toxin amygdalin.
Zucchini can be used for a wide variety of dishes, including raw food dishes. It is easy to digest and rich in vitamins. A bitter taste may indicate toxins.
Soy sauce (tamari)
Soy sauce (tamari) is not only used as a dip for sushi. The savory sauce made from soybeans also works well as a marinade and a seasoning for stir-fried dishes.
Nutmeg, ground or grated, are discussed here together as they are very similar. Nutmeg should be used in small quantities as it can otherwise be toxic.
Basil is commonly used fresh in cooked recipes. It has an aromatic and slightly peppery taste and is used both as a seasoning and a medicinal plant.