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Are Bay Leaves Good for You?

bay leaves benefits

Story at-a-glance -

  • When you use bay leaves in your cooking, the suggestion of depth may not be identified at first tasting, but they lend subtle warmth and piquancy that would leave a dish flat without it
  • Bay leaves, usually left whole, should be removed to avoid anyone experiencing the unpleasant feel of their texture, and the fact that swallowing the pointy leaves may cause damage going down
  • Bay leaves are an excellent source of many vitamins and minerals, including vitamins A and vitamin C, and the minerals iron, manganese, copper and calcium, all antioxidant with free radical-scavenging abilities
  • An astonishing array of oils in bay leaves contain not just flavor, but potent compounds that can alleviate gastrointestinal and respiratory problems, inhibit cancer cell growth, lower blood sugar and fight inflammation

By Dr. Mercola

You've probably seen cooking shows or read cookbooks that recommended removing the bay leaves you added to your spaghetti sauce or other savory dish. But why put them in if you're just going to take them out? One enterprising chef said if you really want an answer to that question, throw a couple into a pot of water to simmer for a while, then taste it, and it will emit a fairly heady essence of camphor. Serious Eats continues:

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