Why are spices considered unhealthy?

I'm looking for an answer here

What kind of seasoning we talking about?

Are we going with those MSG-heavy powders like Maggi or whatever—or sticking to the real stuff like garlic, onion, and dill...?

Lawrence Booth2 said:hey, I need an answer here

And who on earth is saying they aren't?...

so pepper 😁 spicy 😁 and all those other things we just dump on our food 😁

Lawrence Booth2 said:so hot sauce 😁 spicy 😁 and all those other condiments we dump on everything 😁

that’s just plain wrong 🙂 😉

1. You can't ignore the individual factor.
What works for one person might be totally unappealing—or even unhealthy—for someone else.
2. It’s all about dosage.
Any spice can be beneficial or delicious, provided you actually find the right balance... if that's even possible.
3. Allergies are a real issue; there are people who simply can't tolerate certain spices, so they have to stay far away from them.
4. Generally speaking, our sense of taste is how the body signals whether something is actually good for us or not.
That said, taste can be deceptive—sometimes something seems like a perfect fit on the palate, when in reality, it's a disaster for the system.

Kidney stones, stomach issues, intestinal irritation... honestly, the list of reasons why you shouldn't go overboard with the spices is pretty damn long.

There’s a massive difference between going overboard with spices and just tossing some basil into a salsa.

So, what even are these glutamates?
I’m too lazy to Google it. 😁

Back in the day, people in the Old East used spices to actually make food taste good—not just mask the flavor. They were brought over to Europe by the legendary Marco Polo himself. And honestly? Those old-school spices actually did you some good. That’s a fact. Nowadays, you basically have two categories of seasoning: the chili-style stuff and the "all-in-one" synthetic powders. Anything truly natural has its own perks if you don't go overboard—because let's be real, even breathing too much oxygen can kill you at a certain point. Natural spices have ingredients that can actually benefit you, kind of like how red wine works. But those mass-produced powders? They're loaded with a thousand different additives. Some of those chemicals are carcinogenic, which means they bump up your risk—they don't necessarily cause it, there's a distinction there—of developing cancer. This category includes things like electrolyte drink powders, canned soups, and all that other bagged crap. Stick to the clean stuff. My personal go-tos: ginger, cayenne, chili, cloves, cumin, etc. Just find a local butcher shop that carries a decent spice selection.

I’m definitely one of those people who goes way overboard with salt and pepper in almost everything I cook—but (knock on wood) so far, so far, so good!

Austin Roberts8 said:The problem is that things like bouillon cubes or processed seasoning mixes are full of synthetic additives. Some of those ingredients are known carcinogens, which means they can increase your risk—they don't necessarily cause it directly, there's a distinction there—of developing cancer.

Sure. Why bother? Best just to stop breathing altogether since air is probably carcinogenic too. 🙄

I went ahead and added some spice to my burgers today 😁

I guess I’ll weigh in too—spices aren't the enemy, provided you steer clear of those artificial flavor enhancers and processed seasoning mixes. You see them used everywhere in hotels just to give bland, cheap food some semblance of actual taste.
Plants themselves aren't harmful; you just can't go overboard with the salt. It's brutal on the kidneys.

Paprika, curry—which is loaded with turmeric, great for fighting tumors—chili, basil, oregano... okay, maybe I'm exaggerating a bit, but honestly, I don't give it a second thought 🙂

General Motors is a whole different story, though. That isn't even seasoning; it’s just pure chemistry for people who can't cook.