Spices Are Plant Foods! In my past blogs I have emphasized the importance of phytochemicals (which come from plant foods) in reducing risk for cancer. Spices are another great source of phytochemicals. All different types of spices are beneficial: cinnamon, oregano, basil, curry, rosemary, ginger, etc. There seem to be a lot of talk online and through word of mouth about how different spices can "kill cancer." Specifically, turmeric gets named a lot and I have clients who … [Read more...]
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More Cancer Fighting Spices and Fajitas Recipe!
Antioxidants in Peppers! Today we are focusing on the Red Pepper family of spices. You probably mostly think of HOT when you hear red pepper flakes, or ground red pepper, which is called cayenne. However, chili powder and paprika are also in this family of spices, which you might have guessed from the color. These spices all contain capsaicin, a phytochemical and powerful antioxidant in peppers that give Chiles their heat. Actually, the hotter the pepper, the more capsaicin is … [Read more...]
Cancer Fighting Spices: Oregano
A Family Favorite! Oregano is such a great spice! You can add it to almost anything including soups, pizza, sandwiches, and eggs. Just last night I made a "Real Italian Pizza" as inspired by Elizabeth's Pizza here in Winston Salem. I put olive oil on the crust with some crushed garlic, added tomatoes, onion, green pepper and sprinkled oregano, basil and crushed red pepper to it. Yum! Oregano can be grown in your yard very easily. Or, for an even more instant use, you can used the … [Read more...]
Anti-Cancer Spices: Using Marinades for Flavor
By now, you probably have heard about spices providing you with cancer fighting phytochemicals. In a recent post we focused specifically on curry. This time, we're talking about a great way to add in phytochemicals while flavoring your food: marinating! Many times when people are trying to cook low-fat, healthy protein, they turn to skinless, boneless chicken. After a few meals they comment "all I eat is chicken, chicken, chicken!" Not only does marinating with fresh herbs … [Read more...]
Anti-Cancer Spices: Cooking With Curry
Using Spices Fight Cancer In my past blogs I have emphasized the importance of phytochemicals (which come from plant foods) in reducing risk for cancer. Spices are another great source of phytochemicals. All different types are beneficial: cinnamon, oregano, basil, curry, rosemary, ginger, etc. Spices are plant foods and have concentrated levels of phytochemicals. That's why you get a good benefit without having to use a large volume. For those of you that are not used to cooking … [Read more...]
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