7 Herbs and Spices Everyone Needs To Eat. Spices are important for both health reasons and great flavor.

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7 Herbs & Spices Everyone Needs To Eat

By Dave Asprey for RodaleWellness.com

 

 

Variety is the spice of life. Or maybe spice is the variety of life? Spices are important for both health reasons and great flavor. So you get a picture of how potent they are, think about this: Just a half teaspoon of ground cinnamon has as many antioxidants as a half cup blueberries, and a half teaspoon dried oregano has the antioxidant power of 3 cups of raw spinach.

So below, in order of most beneficial, are the top bulletproof herbs and spices.
Turmeric 

Turmeric is the king of all spices. Ounce for ounce, it's the most anti-inflammatory, antiviral, antibacterial, anticancer, antifungal one of the bunch, so you should eat it as much as possible when you're becoming Bulletproof.

In Ayurveda and Traditional Chinese Medicine, it's used to treat everything from diabetes and allergies to Alzheimer's and arthritis. Turmeric's active ingredient is curcumin, an antioxidant compound that reduces inflammation and also gives it its vibrant yellow color. (Beware getting turmeric on anything white; it stains.) Curcumin has actually been shown to reduce growth in cancer cells, and if there's any good reason to eat a spice, I'd say that's it. Turmeric also contains other anti-inflammatory compounds that inhibit swelling and pain and block the plaques that cause Alzheimer's disease.

So the takeaway is? Eat more turmeric. Add it to salad dressings, meat and fish marinades, or even turmeric infused tea, latte, or lemonade. It's surprisingly tasty.


Chile Peppers And Cayenne
 
Cayenne's active ingredient is capsaicin, which delivers both a chile pepper's medicinal qualities and its spicy heat. The hotter a pepper, the more capsaicin it has. In addition to a long history of medicinal uses in India and China, Native American healers favored cayenne for digestive and circulatory problems. For all its good benefits though, there are some negative aspects of capsaicin. Like black pepper, cayenne is highly likely to have high amounts of mold toxins, so proper sourcing and storage is really key.




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