Thursday, September 10, 2009

Spices and Herbs A Surprising Source of Antioxidants

I Knew there was a reason I love to use spices in my recipes. You can take something so bland and turn it into a delicious recipe just by adding some spices. Go to the website to see how spices and herbs compair to fruits in giving you a source of antioxidants.

Really Interesting!!!

Take care,



New Reasons to Season

When you hear the word "antioxidants," what foods come to mind? Blueberries? Pomegranates? How about cinnamon?
That's right. When it comes to antioxidant prowess, cinnamon vies for top billing along with blueberries and pomegranate juice. You may be surprised that spices and herbs are extremely rich in antioxidants – with levels comparable to many fruits and vegetables, including today’s popular "super foods."
Spices and herbs make food taste great. You already know that. And you're probably aware of how they can help you eat healthier by cutting down on salt, fat and sugar when cooking. Now there's emerging evidence that these kitchen essentials may help protect your health. With each pinch, dash and spoonful, spices and herbs can help boost the antioxidant power of practically everything on your plate.
So what exactly are these things called antioxidants and why should you care? Antioxidants are extraordinary workhorses in our bodies. Studies suggest they provide a range of benefits, including giving our immune system a boost. They also appear to reduce inflammation, which is increasingly recognized as a first step in heart disease, cancer, diabetes and other chronic disease.
Preliminary studies indicate that spices and herbs have anti-inflammatory properties that may hold tremendous potential in promoting good health. Other studies suggest spices and herbs may help curb your hunger and boost your metabolism – which might make it easier for you to manage your weight.
Now more than ever, there are new reasons to season.

SOURCE: Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007. Nutrient Data Laboratory
USDA, November 2007.
* Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant
capacities of common foods in the United States. Journal of Agriculture and Food Chemistry.2004;52:4026-4037.
** Centre for Phytochemistry and Pharmacology, Southern Cross University, Australia.

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