It gets tiring eating the same foods prepared the same way. Often times we get comfortable preparing foods a certain way because we know we like it, but it never hurts to step out of our comfort zone and try something new. Changing up your spices can not only add more flavor to your food, but it can also benefit your health! According to a research nutritionist at Johns Hopkins University School of Medicine, spices are concentrated sources of antioxidants. Antioxidants help prevent or slow down damage to cells in our bodies. By including a few of these spices listed below you can add more flavor to your food and improve your health!
- Cinnamon—coming from the bark of a cinnamon tree, this spice is a great replacement for people who have high blood sugar. Cinnamon is a great spice for people with diabetes. It provides people with heart-healthy benefits, plus some studies have found that it can also lower blood sugar levels. Cinnamon is universal, it can be added to oatmeal, yogurt, lattes, or even chili.
- Turmeric—one of the main components of turmeric is curcumin. This is linked to reducing inflammation and depression. The anti-inflammatory agent in curcumin is good for people with arthritis because it can reduce swelling and pain. Turmeric is often used in Indian curry dishes, but it can be used in many other ways. Try adding turmeric to roasted vegetables, meat, or on tacos.
- Ginger—often used as a remedy for stomach pain, nausea, or diarrhea, ginger can also help with motion sickness, and nausea or vomiting induced by chemotherapy. You can find ginger in a variety of forms, candies, capsules, teas, or as a dried powder. Try adding it to stir-fry dishes, smoothies, salad dressings, or in your tea.
- Cayenne—found in southwestern American cuisine, Mexican, Creole, or Cajun dishes. Cayenne pepper contains capsaicin which reduces the number of pain signals sent to your brain. This spice can help reduce the pain from arthritis and diabetes-related nerve damage. Be prepared, this spice does add heat to your meals! It is great in chili, soups, stews, or on meats.
