Are Bay Leaves Good for You?


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: “Taste it after five minutes and you’ll probably get a good hit of menthol and eucalyptus (think: Vick’s VapoRub). That’s the chemical eugenol you’re smelling, and it’s the biggest constituent in the bay leaf’s flavor arsenal of more than 50 compounds.”1 But after an hour or so of “steeping” a bay leaf or two in your recipe, the mucus-loosening menthol notes dissipate into something softer and more complex. The suggestion of depth may not be identified at first tasting, but bay leaves lend subtle warmth and piq
http://articles.mercola.com/sites/articles/archive/2017/05/29/bay-leaves.aspx

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