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Top 5 Ways to Spice Up Your Health

Posted Mon, Jun 11, 2007, 1:22 pm PDT
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Spices. Wars have been fought over them. Great explorers have sailed in pursuit of them. And gifting history was made by three wise men bearing them. Turns out that the ancients were on to something. Research is now showing that five spices we've long savored just for their flavor are also nutritional powerhouses. Toss these overachievers into your salad or sauce and get a whopping dose of disease-preventing antioxidants along with a flavorful punch.

1. Cinnamon This natural germ-fighter also helps lower blood sugar, triglyceride, and cholesterol levels -- ¼ teaspoon a day is a healthy goal. Sprinkle a little of the powder on freshly ground coffee beans when making your morning java, or try these irresistible Cinnamon Baked Apples for a low-cal dessert.

2. Thyme It makes it into grilled poultry, fish, and meat marinades by virtue of its minty, lemony flavor; it makes it onto the RealAge list of healthy herbs by virtue of its anti-cancer potency. It's also long been used as an antiseptic -- yep, that could be thyme oil in your mouthwash. If you've got a fresh bunch, mince some into your vinaigrette. Yum.

3. Cumin Concealed in your humble chili powder is one of the world's most popular spices (it's a key ingredient in Indian curries too) and another anti-cancer soldier. Go exotic and add cumin to rice and grain salads and marinades, or try this heart-healthy Ultimate Beef Chili made with chunks of fat-trimmed meat.

4. Oregano Thank our GIs for bringing oregano home from Italy after WWII. A food world superpower, leaves of the herb boast 42 times more antioxidants than apples. Wow. Use oregano to add a delicate flavor to salad dressings, garlic bread, and omelets, as well as your favorite pastas.

5. Turmeric Called the "Queen of the Kitchen" by Indian cooks, turmeric (and its active ingredient, curcumin) has earned its crown. Studies show promise in fighting cystic fibrosis, colon cancer, arthritis, and even Alzheimer's -- is there anything this golden gal can't do? For an earthy flavor and yellow coloring, add a pinch of turmeric to rice, stew, or lentils -- hey, it might even help you remember where you left your keys last night.

  • 1. Posted by laurabalfour@sbcglobal.net on Tue, Jun 12, 2007, 1:27 pm PDT

    a question recipe for squash any please

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  • 2. Posted by rgrinblat on Tue, Jun 12, 2007, 1:29 pm PDT

    Tumeric also goes well with vegetables and in marinades.

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  • 3. Posted by Elisha Cook Jr. on Fri, Jun 15, 2007, 3:03 pm PDT

    This site contains some real information. The author really knew a lot. I like that and give it 5 stars.

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  • 4. Posted by evelynhrmn on Sun, Jun 17, 2007, 9:24 am PDT

    After reading this article, can't wait to get into the kitchen and try adding these herbs to a few of my favorite recipes. They will be even tastier in addition to being more healthy! S/EvieH

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  • 5. Posted by bmx_freestyle_punk on Tue, Jun 19, 2007, 1:51 pm PDT

    Much better than the last article giving cooking tips which told the reader to add as much fat as possible to the food to give it the most flavor. I much prefer the flavoring delivered by these and other herbs and spices, and they FIGHT disease rather than CAUSING it!

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  • 6. Posted by Tami on Wed, Jun 20, 2007, 7:19 pm PDT

    I have read (on this same yahoo site) that cinnamon doesn't help blood sugars and now you say they do again??? My husband is a diabetic and I have used cinnamon for a long time to help--never noticed any diff in blood sugars though. All those others I use all the time---yummy!!!! I still use cinnamon in great quantities though--it has great qualities. Boiling chicken all day in the cumin, thyme, and oregano (garlic too) adds a great aroma to your house and its healthy!!! Just add celery, carrots, and noodles for a great chicken soup!!!!

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  • 7. Posted by kelly_kanga on Wed, Jun 20, 2007, 7:29 pm PDT

    I eat all of those spices every day!!! and it truly does give you a nutritional boost!!!

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  • 8. Posted by Mr. BIG on Wed, Jun 20, 2007, 7:53 pm PDT

    These spices are very good for you. The only issue that was not presented here is that like food, these spices need to be grown in fertile soil that has not been depleted of minerals and other nutrients to give the spice the maximum potency. Sadly, the spices and foods grown in America are grown on depleted soils that have been treated with chemicals, insecticides, herbicides, and most plants are so unhealthy, they do not have the nutrients in them that will give the results we should expect from them. If you can find spices like these that are grown on rich, fertile soil, the results can be spectacular.

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  • 9. Posted by metallica042481 on Wed, Jun 20, 2007, 9:05 pm PDT

    Mr Big, Sorry, not trying to be rude, but plants woud die if they did't carry all the nutrients in them, fully loaded. I do agree though, that all the chemicals and insecticides can't be good for us, but I think they affect us more in terms of cancers. It is how we eat these plants, store them, ship them, and cook them, that depletes the nutrional value. Love the spice article though.

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  • 10. Posted by Duh on Wed, Jun 20, 2007, 9:23 pm PDT

    Tami, I have done some research on the cinnamon/diabetes thing (being a diabetic myself) and I was even in a study that was done. It all depends on the person and the type of diabetes they have. I have type 1 (childhood, insulin-dependent, juvenile) diabetes and it doesn't seem to work for people with this type of diabetes. For some people with diabetes type 2 (adults onset) it seems to work but in higher amounts then talked about in this article. Most studies have cited at least using 1 teaspoon to all the way up to 1 tablespoon. I would not use the whole tablespoon all at one time you can actually O.D. on cinnamon. I would use some in the morning coffee, then some on an apple for a snack and so on. Try it on lamb, it tastes great. I hope this clears things up and helps you out a little bit. I would suggest researching the information on your own and having your husband talk to his endocrinologist about using cinnamon to control his diabetes that is the best person to talk to rather than taking advice from a column like this one.

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  • 11. Posted by PrincessPeach on Wed, Jun 20, 2007, 9:27 pm PDT

    I was surprised that garlic wasn't on the list.

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  • 12. Posted by gingertorch on Wed, Jun 20, 2007, 10:07 pm PDT

    Great article! Would appreciate info on using fresh or dried spices. Also, what is the rule for keeping dried spices. When should you toss them out?

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  • 13. Posted by Brian G on Wed, Jun 20, 2007, 10:46 pm PDT

    Good article, and some of my favorite herbs & spices, yum!

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  • 14. Posted by Tim L on Wed, Jun 20, 2007, 10:47 pm PDT

    cool

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  • 15. Posted by brij_rani_jain on Wed, Jun 20, 2007, 10:49 pm PDT

    THANKS FOR SUCH ENLIGHTENING INFORMATIONS ! PL KEEP-IT-UP ! REGARDS , Jain

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  • 16. Posted by alexdaug on Wed, Jun 20, 2007, 10:49 pm PDT

    These spices are great aphrodisiacs too. Look at India & rest of Asia with booming population. Eating any of these spices gives the body hotter than normal temperature which drive the blood circulation to a higher velocity.

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  • 17. Posted by Lobster on Wed, Jun 20, 2007, 10:50 pm PDT

    I use all of the spices mentioned, they are delicious in foods BUT like Samantha mentioned, I AM TOO surprised that Garlic was not on the list - I use LOTS of garlic.

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  • 18. Posted by HobbitDad on Wed, Jun 20, 2007, 10:50 pm PDT

    Yes Samantha, neither garlic or chili (capsacian) were included. Both are very good for you in many ways.

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  • 19. Posted by rugjoy101 on Wed, Jun 20, 2007, 10:51 pm PDT

    I grow weary of these types of health claims without sufficient, controlled studies that can provide true scientific documentation about these kinds of benefits. The health food industry and vitamen/supplement industry are guilty of the same types of unfounded claims. We NEED proper studies to support these claims. Please don't simply state the health benefits of these spices without the studies to back them up - REAL studies - not marketing propaganda or fodder for a column. The good thing about this kind of article is that people might increase the flavor of their food, but it does not increase our knowledge about health, nor will it make people healthier. Honestly, Real Age, be responsible and show us the scientific rationale and documentation behind your claims.

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  • 20. Posted by Fitzgerald Fernandes on Wed, Jun 20, 2007, 10:52 pm PDT

    Gingertorch, most dried spices can be kept indefinitely if you keep the moisture out. In India they also have a curry powder called 'garam masala' which means 'hot powder' which is a combination of cinnamon, clove, black pepper and cardamom. It's used in a wide variety of cooking, but one's got to have the stomach to take the spicy stuff. I for one have been born and brought up on a spice rich diet - no cholesterol, no blood sugar or pressure problems, no diabetes, no nothing. Say cheers to spices.

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  • 21. Posted by natashamatchey on Wed, Jun 20, 2007, 10:52 pm PDT

    the article is good, but why don't you write about black pepper?

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  • 22. Posted by elson v on Wed, Jun 20, 2007, 10:54 pm PDT

    nice advice and thankyou for using turemeric gooooooooo india

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  • 23. Posted by bobbiesbisque on Wed, Jun 20, 2007, 10:54 pm PDT

    Laura B - try cooking sliced sqash down in a skillet with just a little water, add your favorite cheese until melted (don't be stingy with the cheese!), garnish with a little pepper - mmmmm! Or try cooking sliced squash in a skillet with sliced sweet yellow onions, a little salt and lemon pepper until squash goes mushy and onions slightly brown - oooh this is gooooood!!!

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  • 24. Posted by purplereign12010 on Wed, Jun 20, 2007, 10:54 pm PDT

    I just read very recently that garlic, thought for so long to be very good for you, is not all that good for you after all. Too bad, I love garlic....

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  • 25. Posted by on Wed, Jun 20, 2007, 10:56 pm PDT

    I love spices! use them all the time, suprised garlic, sage, and rosmary weren't on the list, they add a kick to the flavor and they are quite healthy as well. I know for sure that garlic lowers blood pressure and has antioxidents.

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  • 26. Posted by Friend Forever on Wed, Jun 20, 2007, 10:57 pm PDT

    Turmeric also works as anticeptic, if mixed in every time you cook something will kill all the bacterias and ur food is healtheir to eat... and BEST FOR Pregnant women to drink a pinch of Turmeric mixed in milk every night will get you a Healthy baby...

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  • 27. Posted by gino k on Wed, Jun 20, 2007, 10:59 pm PDT

    hey tami, i read your comment...its probably true...actually the thing that helps fight diabetes is a bark called "cassia", by the way its also known as indonesian cinnamon...its passed of in most supermarkets as cinnamon cause it has almost the same flavour and taste......dont beleive me?...check it out on 'wikipedia.com'

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  • 28. Posted by AlphaF on Wed, Jun 20, 2007, 11:00 pm PDT

    Dont overdo it...moderation is the key to success with spices.

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  • 29. Posted by on Wed, Jun 20, 2007, 11:01 pm PDT

    LOL. This is a good article, and I am glad they used turmeric, for I am Indian. BTW, why isn't garlic on the list? Oh well, I LOVE garlic and eat a lot everyday!

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  • 30. Posted by CHV on Wed, Jun 20, 2007, 11:05 pm PDT

    Garlic wasn't mentioned but we all know that garlic is and ingredient used daily in our kitchens, I add cumin, garlic and thyme to all my beef and chicken recipes, also paprika for color and mild pepper flavor, I can't forget about rosemary or basil. Cooking is easy and fun, I just love it. Chiara

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