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A variety of spices not only enhance the taste of baked goods, sauces, hot dishes and drinks, but also contain beneficial antioxidants that can reduce inflammation and improve cardiovascular health. According to the Huffington Post, cardiologist Elisabeth Klodas clarified that antioxidants fight free radicals that can harm our body and cause oxidative stress, and also help reduce cholesterol levels.
Cinnamon. According to Klodas, cinnamon has been proven to help control blood sugar levels, especially in diabetics. Also, this spice lowers cholesterol and triglycerides, which reduces the risk of diseases of the cardiovascular system.
The doctor advises adding cinnamon to coffee and morning oatmeal. It is important to use a natural spice – Ceylon cinnamon, and not its analogue – cassia, which is usually sold in stores. You can distinguish cinnamon sticks from cassia by color (cassia is darker and cannot be easily broken, and natural cinnamon in sticks almost does not smell, unlike cassia. It gives off its aroma only after grinding and directly in dishes).
Caraway. Cumin is sold ground and in the form of dried seeds – it is added to soups and meat dishes, used in baking bread and pickling cucumbers and sauerkraut. It’s not bad as a flavor enhancer for rice or quinoa. According to cardiologist Michelle Rutenstein, this spice contains flavonoids, a powerful antioxidant that can help reduce inflammation in the body. Cumin will also help you lose weight and increase the secretion of bile in your liver so that fats are better digested.
Garlic. From a botanical point of view, garlic is a vegetable, but it is often called a spice – time-saving housewives often add dried garlic, which is sold in the seasoning department, to dishes. Garlic is a powerful antioxidant that increases the elasticity of blood vessels, strengthens them, and can also lower cholesterol and triglycerides, said Dr. Nika Goldberg of the Grossman School of Medicine at New York University. In addition, garlic also contributes to the normalization of blood pressure.
Ginger. Ginger adds a strong flavor to dishes to which it is added. It is especially pronounced in pastries and drinks. Like garlic, ginger is best consumed fresh, but it retains its properties when dried. The active compound in ginger is gingerol. This is a plant substance that is found in the ginger root in the form of an essential oil, and it gives it its specific taste and tart aroma. And it is this that has been proven to be able to reduce oxidative stress in the body.
Paprika. It’s dried bell pepper. By itself, this vegetable is mega-useful. But even in ground form it retains useful properties.
“Paprika is a heart-healthy spice because of its rich vitamin A content,” explained cardiologist Rutenstein. “Some research suggests that paprika may also help lower bad cholesterol.”
Sweet paprika goes well with eggs and fish, smoked – with beans and rice, spicy is good for soups, stews.
Source: Rosbalt
Mario Twitchell is an accomplished author and journalist, known for his insightful and thought-provoking writing on a wide range of topics including general and opinion. He currently works as a writer at 247 news agency, where he has established himself as a respected voice in the industry.
