10-6

M. C. MULRY, FoodWise, Inc., PO Box 89, Hygiene, CO 80533

Herbs and spices have a history of use as traditional medicines in the U.S. Native Americans, African Americans, immigrant ethnic Americans, Ecletic and other physicians used herbs and spices as the first treatments for illness. This presentation will review the use of these materials as traditional folk medicines and trace the revival of the interest in herbs as medicinals in more modern times. There were many botanicals used prior to the rise of the ethical pharmaceutical industry early this century. Garlic, the mints, oats, lemongrass, American ginseng, and many other herbs and spices native to North America have been used as traditional medicines. Native Americans used echinacea prior to it being "discovered" by the Europeans as a botanical with immune-stimulating properties. Foods native to North America, such as flax, oats, grapes, and blueberries are found to have valuable functional properties. This presentation will cover the use of spices and botanicals in functional and ethnic foods in terms of the regulatory and quality issues that affect product development in this rapidly emerging area today. Many concerns, such as quality, efficacy, and the use of claims will be covered to guide product development and position products appropriately in the marketplace.