Add Spice (and Health) to Your Life!

Have you been cooking at home more? Start with using more herbs and spices to bump up the taste and the health benefits of your favorite foods! Here are some delicious and healing ways to incorporate herbs and spices into your diet (from Baycare):
Besides being delicious in everything from baked goods to tea to meat rubs, cinnamon has been shown to reduce blood sugar levels and lower cholesterol and triglycerides.
Known for providing the yellow color to curry dishes, turmeric reduces inflammation, which may help to:
  • Reduce arthritis pain
  • Increase joint mobility
  • Slow cognitive decline
  • Reduce risk of Alzheimer’s disease
  • Ease depression symptoms
  • According to one high-profile study, turmeric may even help fight cancer!
Basil contains flavonoids—a type of phytonutrient that helps protect cells and DNA from damage. It’s also shown antibacterial properties and may help fight antibiotic-resistant infections.
Cayenne and chili peppers
The “heat” in hot peppers comes from a plant compound called capsaicin. Because of the way your brain responds to capsaicin, it can actually lessen the pain you feel from other sources like arthritis or diabetic nerve pain. Another benefit is that, despite our fears of an upset stomach from spicy foods, capsaicin kills off the bacteria that cause ulcers.
Delicious ginger is widely known for treating and preventing nausea from pregnancy, motion sickness and chemotherapy. It also soothes upset stomachs, treats diarrhea, suppresses the appetite, prevents gas and eases menstrual cramps!
A powerhouse among spices, garlic has been researched extensively. Some of its top benefits are:
  • Prevents hardening of the arteries
  • Reduces cholesterol and triglycerides
  • Provides immune system support as an antibacterial, antiviral and anti-fungal
  • Acts as a potent anti-inflammatory
  • Lowers blood pressure
Oregano is one of the best sources of antioxidants among herbs and spices. It has powerful antiseptic properties and has even been shown to prevent food-borne illness when eaten with contaminated food.
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