Hold the Sugar and Bring on the Spice: 3 Delicious Tips for a Cancer-Fighting Diet

Want a fast, easy way to add flavor and nutrition to a cancer-fighting diet? Look no further than your spice cupboard. Spices and herbs deliver major health benefits and are an easy way to improve the taste of your favorite foods. If you’ve ever wondered what the difference is between a herb and a spice, it’s easy: herbs come from the leaves of plants, and spices come from their roots, bark and seeds. What they have in common is that they pack a lot of flavor in a small package.

These three power-house culinary staples will liven up your meals and boost their nutritional value:

Cinnamon
It’s not just for Christmas anymore! Along with offering antioxidant, anti-inflammatory, and anti-tumor properties, cinnamon has cholesterol-lowering and immune system-regulating compounds, too. Nutritionist, cancer survivor and author Kirstin Nussgruber, shares a wealth of information about good food choices for cancer patients. According to Nussgruber, “compounds in cinnamon have been shown to affect the expression of genes that cause an anti-inflammatory response and can prevent the growth and spread of cancer cells.”

To get more cinnamon in your diet, add a stick to your teapot, and leave a canister of ground cinnamon on your countertop for easy access. Sprinkle it in soups, on your toast, and in your coffee for an exotic taste that will take your culinary style to the next level.

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Oregano
Everyone’s heard about superfoods like blueberries, salmon, and walnuts. But even among these nutrition heavyweights, oregano holds its own. With more antioxidants by weight than many fruits and vegetables, oregano is a delicious, easy way to pump up flavor.

Add fresh oregano to salads and salad dressings, tomato sauces, soups, pastas, meat and fish. Use it as a pretty garnish, and then eat the garnish!

Tumeric
This bright yellow spice comes from a root that looks a lot like ginger on the outside, but it has a musty, earthy fragrance and a vibrant, inviting color. The Truth About Cancer writes that “turmeric’s active ingredient is an extracted compound called curcumin. Studies have shown that curcumin helps prevent several forms of cancer including breast, lung, stomach, liver, and colon because of its anti-inflammatory and antioxidant properties. It stops the development of cancer by interfering with the cellular signaling aspects of the chronic disease.”

To increase your use of tumeric, try adding it to eggs, french toast, and sauces. It’s a great complement to Middle Eastern food and a nice addition to Asian and African dishes too. Since turmeric’s flavor can be subtle, give it a try, especially if you want to add fun natural color to your dish.

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