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SuperSpices

By Dr. Steven Pratt

Throughout history, spices have enticed explorers and kings and they have led to discoveries of new lands and new foods. Today, researchers are discovering how important spices are to a healthy diet.

Spices not only add flavor and enable us to reduce the amount of sugar, salt and fat in our diets; And recent scientific research indicates some that some spices identified by the National Cancer Institute may also have potent anti-cancer, anti-inflammatory and other health-promoting effect. We like to call them SuperSpices.

These spices include cumin, turmeric, oregano and thyme.

Cumin

Cumin, a nutty, peppery seed is rich in iron and it has been found in clinical studies to have anti-cancer properties, protect the liver from disease, inhibit tumors and reduce inflammation.

Turmeric

Turmeric is sometimes called "Indian saffron" because of its deep yellow-orange color. Studies have shown that turmeric's yellow or orange pigment, known as curcumin, has anti-inflammatory effects comparable to hydrocortisone and other anti-inflammatory drugs. In some preliminary research studies, turmeric has also been associated with relief from rheumatoid arthritis symptoms, improved liver function and cardiovascular health. There is some evidence that it may also provide protection against Alzheimer's disease.

Oregano

Oregano contains a host of phyto-nutrients, with powerful antioxidant properties. Research has indicated that oregano has demonstrated 42 times more antioxidant activity than apples and 30 times more than potatoes.

Thyme

Thyme is a rich source of flavanoids and is now recognized as a powerful antioxidant food. Also, the primary oil in thyme, thymol, has been found to significantly increase the healthy fats found in the brains of aging rats.

Other Spices

Other spices the National Cancer Institute recognizes for cancer-preventative properties are sage, rosemary, fennel, caraway, anise, coriander and tarragon.

When cooking with spices, use whole spices when possible and add to dishes one-hour before the end of cooking. Ground spices should be added before the last fifteen minutes of cooking. Add fresh spices should be at the very end of cooking.

Let spices entice you to super tasting food and super health.

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