Aren't some spices anti-bacterial under conditions of lax refrigeration? I read that the Sami of Lappland used some kind of herb to preserve reindeer milk. I think the herbs and spices have a lot of uses other than just flavor and just medicinal. I do find that eating less processed food--and did you ever notice how it all had the same flavor?--I need a lot less spices and stuff to make things tasty. Salt, butter, onions, garlic and Italian spices go a long way with me.
Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.
I have read that dried herbs can be a great source of probiotics.
Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )
You could, theoretically, live without bacon, too, but where's the fun in that. Herbs and spices do provide some nutrients, but not enough to count, but the flavor they add to a bland plate is invaluable. I wouldn't be able to choke down most greens without flavoring them.
F 28/5'4/100 lbs
"I'm not a psychopath, I'm a high-functioning sociopath; do your research."
I have also noticed that I prefer the flavor of meat, fish etc. by itself, instead having it altered by spices and herbs.
There are also some foods that really can't exist without the seasoning. Like chili, for instance. I pretty much only use chili powder, paprika and very sparingly pepper. The flavor of caramelized onions beats the flavor of any spice IMHO.