Herbs and spices are capable of much more than just improving the flavour of meals. They can aid in the stimulation of the immune system and the prevention of cancer.
Here are six ways to spice up your meals while staying healthy.
Turmeric is a yellow curry powder (curcumin is the active polyphenol element) that has been demonstrated to suppress cancer cell proliferation. It also has anti-inflammatory properties.
Tip- To stimulate and aid absorption, combine with black pepper (piperine) and olive oil. It’s great as a dry rub or in soups, sauces, and stews.
2) GINGER –
Ginger’s anti-cancer and anti-inflammatory qualities make it a good choice. It can also be used as an appetite stimulant and as a herbal cure for upset stomach and nausea.
To make a calming tea, steep a few thin slices of ginger in hot water for 10 minutes.
3) CAYENNE PEPPER
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Capsaicin, a potent antioxidant that aids weight loss and is an anti-inflammatory food, is found in this hot pepper. Beta-arotene is also found in cayenne pepper. It has been shown to be toxic to cancer cells and it helps in the prevention of cancer cell development.
Saffron is the most expensive spice, yet it packs a powerful punch. It contains crocins (water-soluble carotenoids), which have been shown to slow tumour development and progression.
The plant with the highest concentration of antioxidants reduces cancer growth and causes apoptosis (cell death). It is a natural disinfectant with antibacterial effects.
The most potent anti-cancer spice belongs to the allium family of plants that fight cancer (onions, shallots, scallions, leeks, chives). Garlic strengthens the immune system, making it more resistant to infections like colds and flu. It also slows the spread of cancer cells.
Take one clove per day, and remember to “chop and stop” — chop and then let it sit for 10 minutes before using to allow allicin to form (enzyme).
Your spice rack is the first line of defence against cancer. Let’s make our life a little more interesting!