Sugar Blossom

Spice Up Your Foods with Curry and Other Spices

Curry powder is made from a plant native to south India and Indonesia that contains curcumin, the substance that gives curry spice its yellow color. Indian cuisine exclusively uses curry powder largely made of turmeric. Regardless of the type, curry is rich in antioxidants and anti-in?ammatory compounds that may protect against Alzheimer’s disease, among other things. An ideal way to take in curcumin, extra protein, and ?ber all at the same time is to make a meal out of curried lentils.

Other spices add important phytonutrients and other micro­nutrients to your daily diet. For instance, black pepper contains the mineral vanadium, which can improve the action of insulin in the body and lower blood glucose levels in people with diabe­tes or prediabetes. Cinnamon with its bioactive phenols (a type of phytonutrient) has been shown to have similar antidiabetic effects. Ginger has been used successfully as a treatment for ver­tigo. Other spices such as thyme, cumin, oregano, basil, and sage

contain various phytonutrients that can improve your health. So use plenty of spices when you cook your foods, and vary them. In addition, garlic acts to promote the growth of healthy bacteria in the gut.