Last of two parts
Reprinted from The Voice September 21, 2017.
The more we learn about cooking and eating healthy the more we become aware of the wonderful herbs and spices that are available to enhance flavors and even our health.
The following article was printed in the Food Revolution Network by Kanchan Koya.
Cayenne pepper is the first of five spices. See more information in the October 26 edition. Here are the remaining helpful spices.
“Cinnamon is an anti-inflammatory spice. Good ol’ cinnamon blocks the activity of inflammation-promoting molecules, arachidonic acid and TNF-alpha.
“The widely available Cassia cinnamon contains large quantities of coumarin, a liver toxin.
“It’s worth going the extra mile to find Ceylon cinnamon, with negligible coumarin, to reap the anti-inflammatory benefits without toxic side effects.
“Recipe idea: Plant-based Apple Cinnamon Chia Seed Pudding.
“Nutmeg is an anti-inflammatory spice. Not to be reserved just for the holiday season, nutmeg fights inflammation by blocking nitric oxide synthesis. Nutmeg oil can alleviate inflammation and pain by blocking the production of COX-2, the target of ibuprofen!
“A small human trial did not reproduce this effect, however, so larger studies are necessary. Importantly, nutmeg, at high doses, can cause hallucinations and be toxic in pregnancy. Similarly, infants should not be offered nutmeg teas, an ancient remedy for digestive discomfort, because of toxic effects at high concentrations.
“Recipe idea: Plant-based Sweet Potato Bisque.
“Sumac is an anti-inflammatory spice. This sour, delectable spice, used in Middle Eastern cuisine, has been shown to block multiple arms of inflammation, including inflammation-promoting molecules called cytokines, like TNF. Sumac appears to have this effect by blocking catalysts of inflammation, such as NF-kappa B, STAT-3 and nitric oxide.
“Sumac is a powerful anti-oxidant, cleaning up free radicals that are formed during various cellular functions, and in the presence of high levels of inflammation.
“Recipe idea: Plant-based 3 Pulse Stew with Sumac and Thyme.
“Pepper is an anti-inflammatory spice.
Yes, the humble peppercorn, that we often take for granted, has inflammation-busting powers! Piperine in pepper inhibits the central inflammation regulator. In the same vein, piperine exerts anti-inflammatory effects in irritable bowel disease, ulcerative colitis and Helicobacter pylori-induced gastric ulcers. Moreover, piperine boosts the bioavailability of tumeric, an anti-inflammatory superhero, making this spice duo exactly what the doctor ordered.
“Recipe idea: Add a pinch of pepper (preferably freshly ground) to almost any recipe to boost flavor and nutrition!
“I hope this will inspire you to cook with all of these spices regularly in your kitchens, including for your kids,” Koya wrote.