Spice It Up For Your Health
Antioxidants are those nutrients in whole foods that keep diseases like heart disease, diabetes and cancer away. When you think about antioxidants, fruits and vegetables usually come to mind. But those aren't the only foods where these health boosting nutrients are hiding.
New research shows that herbs and spices also pack a powerful punch when it comes to antioxidants. A USDA study looked at nearly 40 common herbs and spices to test their antioxidant activity. Oregano emerged as the leader of the pack.
Researchers found that oregano has 3 to 20 times more antioxidant activity than the other herbs studied. In fact, it has more than many fruits and vegetables. Oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries. But that's not the only herb or spice that can improve your health. Dill, thyme, sage, rosemary, ginger and even peppermint have high antioxidant levels too.
The main ingredient in curry is turmeric, from which a spice called curcumin is derived. Sally Frautschy, Ph.D., is a researcher from UCLA who has done extensive testing on curcumin. She says that “we accidentally found out that it blocks every single step in Alzheimer's pathogenesis and it kills nearly every cancer cell in the lab.” In India, curry is part of the staple diet; they also have the lowest rates of Alzheimer's disease in the world.
Marcia Herrin, R.D., a nutritionist at the Dartmouth Medical School says "practically every herb and spice that's been studied has some health benefit," herbs and spices are loaded with antioxidants, but we may not be getting those benefits as much as we could. Herrin says Americans don't use many herbs and spices compared to the rest of the world.
Researchers also say that many of these herbs are only absorbed by the body when they're eaten with fat, so recipes that include healthy fats, will help release the antioxidants.
Start with a sprinkle oregano on broccoli; ginger on carrots; and basil, oregano, sage or thyme on tomatoes. Try mint on peas, chives and parsley on potatoes and use ginger, basil or oregano on squash.
For many decades, science has been focused on understanding the mechanisms of disease so that drugs could be developed. But the closer they look at disease, the more they see the complex, powerful and protective nature of whole foods.
Ancient civilizations such as the Greeks and the Essenes knew the recipe for good health. They partook of pure air and water, sunshine, and wholesome, clean food. Today, it seems that science has come full circle. They have arrived “back in time”…… only to discover the future.