By Barbara Pronin, RISMedia Columnist
Most cooks know how well herbs and spices can boost the flavors of food. But, many nutritionists say, the extra benefit of flavoring our food may be the hidden health boosters in many herbs and spices. From the health gurus at Fitness Magazine, here is a list of commonly used flavor-boosters that may be good for your health—along with tips on how to use them:
Cinnamon – One fourth to one half teaspoon a day can reduce blood sugar, triglycerides, LDL and total cholesterol. Sprinkle cinnamon on toast or cereal, or mix with low-fat sour cream and use as a dip for fruit.
Turmeric – Contains curcumin, which can inhibit the growth of cancer cells. Try adding up to half a teaspoon when cooking a pot of rice.
Rosemary – May help reduce damage to blood vessels that raise heart attack risk. Add to spaghetti sauce or combine with seasoning salt and thyme for a tasty rub on chicken or fish.
Garlic РStudies show one or two cloves weekly may provide cancer-preventive benefits. Chop fresh garlic and let sit a few minutes to develop phytochemicals. Then saut̩ the garlic in olive oil over low heat and mix with pasta or vegetables and parmesan cheese.
Paprika – Contains capsaicin, whose anti-inflammatory and antioxidant effects may lower the risk of cancer (also found in cayenne and red chili peppers). Sprinkle on chicken or cooked vegetables or combine with ground thyme and ground red pepper to liven up popcorn.
Oregano – Gram for gram, oregano has the highest antioxidant activity of 27 fresh culinary herbs. Use it fresh or ground to liven up tomato soup, cooked veggies and pasta or pizza sauce.
Ginger – Can reduce motion sickness and nausea; may reduce arthritis pain and swelling. Chew on candied or crystallized ginger for nausea. Ground ginger is nice sprinkled on cooked carrots or sweet potatoes, or on fresh or canned peaches. (Caution: Ginger can hinder blood clotting, so discuss with your doctor if surgery is in your future).
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June Piper-Brandon ~ Associate Broker, CDPE, CIAS, ePro
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