One of the easiest ways to achieve both these goals at once is to use more herbs and spices in our cooking. Many herbs and spices fight inflammation and some can even fight cancer or boost immunity.
Known for adding color to curries, this bright yellow spice has gotten a lot more press lately. Turmeric is an excellent source of curcumin – an antioxidant that eases inflammation. Used for centuries in Eastern medicine to aid digestion and heal wounds, more recent studies show that curcumin may even combat cancer. Eating small amounts of turmeric regularly may also help slow or prevent the brain plaques that lead to dementia.
Some health conditions may make it necessary to take a pass on the salt shaker, but did you realize its counterpart, pepper, boasts anti-inflammatory compounds? Black pepper contains the chemical piperine and piperine has been shown to reduce inflammation. It also may inhibit the spread of cancer and ease arthritis symptoms.
Everyone’s favorite fall spice, cinnamon, does a whole lot more than just make pumpkin tastier. Cinnamon boosts immunity, fends off free radicals that can damage your cells, fights bacteria, and may even lower blood sugar in those prone to developing diabetes.
Considered an herb and a spice because the leaves (cilantro) and seeds (coriander) are both eaten, this wonder plant can reduce cancer risk by offering lots of vitamins C, A, and K. Coriander is also useful as an analgesic and contains anti-inflammatory properties.
This fragrant herb is rich in the antioxidants that prevent cell damage and can fight cancer-causing oxidative stress in the body. It protects against inflammation, holds antiseptic and antifungal properties, and researchers even think it can boost brain activity.
Parsley contains antioxidants – especially flavonoids and carotenoids – that prevent cellular damage. It also encourages bone health and blood clotting. This tasty herb is easy to use in so many cuisines and is a good source of potassium, which is important in maintaining heart health.
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