The spices of life

Clinical studies show that spices have health benefits.

"The anti-inflammatory abilities of turmeric, cinnamon, ginger and cayenne are remarkable," says Bharat B. Aggarwal, Ph.D., professor in the department of experimental therapeutics at the M.D. Anderson Center Center in Houston.

Inflammmation is thought to be common to a slew of chronic diseases including cancer, diabetes,allergies and heart disease.

Spices may be a key ingredient in helping cultures be healthier. For example, lung, prostate, breast and colon cancers are more than 50x lower in India than in the U.S.

Here's a guide to what's considered the healthiest spices you can enjoy:

Tumeric
taste: bitter and sweet
benefits: Phytonutrient in tumeric may interfere with tumor growth. A 2009 Chinese study suggests it can inhibit the metastaszing of melanoma cells. A recent University of California, LA study indicates that tumeric may ehlp the immune system clear the brain of amyloid beta which forms the plaques found in Alzheimer's.
cook: Turmeric pairs well with white meats, potatoes, rice, mustard and spices like coriander, cumin and ginger. And you can't make a curry without this essential ingredient.

Cayenne pepper
tastes: warm, spicy with a zingy bite
benefits: Cayenne pepper has capsaicin, a phytochemical that has been linked to weight loss, pain relief and cardiovascular health. A 2009 Danish study found that capsaicin creates a full feeling helpful when losing weight. Studies have indicated that capsaicin has an analgesic effect becasue it blocks a protein critical to the transmission of pain signals in the body.
cook: A little goes a long way. The longer it's cooked the heat just increases. Add a pinch near the end of cooking fish or tomato-based dishes, soups and stews.

Cinnamon
tastes: warm, sweet with a hint of smokiness
benefits: Helps lower blood glucose and LDL ("bad") cholesterol. A 2009 study links it to lower levels of hemoglobin A1c in patients with type II diabetes. Hemoglobin levels are indicators of long-term blood-glucose control. 1/2 teaspoon a day is considered a good dose.
cook: add early in the cooking process to allow its flavor to blend.

Ginger
tastes: warm, piquant
benefits: A popular medicine across history, known for its ability to soothe indigestion, and ease motion sickness. Recent Japanese animal studies show it may help prevent colon and lung cancer.
cook: Ginger pairs well with honey, lemon, lime, scallions, soy sauce, carrots and fish.

Cumin
tastes: bitter, pungent and slightly sweet
benefits: Said to help in the treatment of the common cold.
cook: Add early in the cooking process to mellow its strong flavor, add to meats, beans, lentils, rice, and potatoes.

Source: naturalhealthmag.com 2/10