USE RED / YELLOW SPICES TO HELP SOLVE INFLAMMATION
CURCUMIN / TUMERIC, BERBERE, CINNAMON, CURRY,
SAFFRON, GINGER, CUMIN, MUSTARD, BOSWELLIA……..
The craziest thing is that not only is inflammation being driven by the CRAPPY DIETS eaten by most Americans, but it‘s being driven by the drugs we take to compensate for said diets. For instance, SUGAR DRIVES BOTH INFECTION & DYSBIOSIS. But when we go to the doctor for either, we are given ANTIBIOTICS that cause the very problem(s) we are trying to correct. This is true of any number of drugs, including many NON-ANTIBIOTICS.
My goal is to see you get healthy, get to a normal weight, get off your drugs, GET OUT OF PAIN, and get your life back. It all starts with controlling inflammation. Not with NSAIDS or CORTICOSTEROIDS mind you, but with tangible lifestyle changes. Although EXERCISE is important, it is minimally so when compared to what you put in your mouth. WHAT YOU EAT is critical — critical for controlling inflammation and feeding a healthy (anti-inflammatory) MICROBIOME. It‘s one more reason why figuring out how to get more anti-inflammatory spices into your diet is important for all of us — especially if we are dealing with CHRONIC INFLAMMATORY DEGENERATIVE DISEASES, CHRONIC PAIN, AUTOIMMUNITY, a bad case of “THE LEAKIES,” or any number of others.
ANTI-INFLAMMATORY YELLOW SPICES
According to a popular online encyclopedia, “Curcumin has been shown to inhibit certain epigenetic enzymes.” Why is this such a big deal? Because due to EPIGENETICS, you can no longer blame most of your health issues on your genes. Some of the ‘enzymes’ mentioned are responsible for seriously ugly diseases, while others are simply part of the enzymatic cascade of compounds that make up the inflammatory pathways. As far as studies are concerned, if you go to PubMed and start looking at how much peer-reviewed (MAINSTREAM) research there is on Tumeric / Curcumin, you’ll be amazed. I’ve seen reputable sources say that there are nearly 7,000 studies touting the benefits of this yellow spice. These studies have made it into some doctor’s offices.
An email I received just yesterday from the Psychiatric Times carried a PDF Power Point presentation by expert on Bipolar Disorder, Dr. James Phelps (Curcumin: New Use for an Old Spice). Phelps stated that, “Accumulating evidence implicates inflammation as a critical mediator in the pathophysiology of mood disorders.” That’s right folks, even Depression is considered to be “inflammatory” (HERE) along with any number of “psych” disorders. To see a list of health-related issues that have been helped by Curcumin / Tumeric, HERE it is (if the health problem is related to inflammation, I promise that someone somewhere has done or is currently doing research on it with Tumeric / Curcumin).
One more thing you need to understand about Tumeric / Curcumin is that by itself, it is not absorbed well. This means that you can eat lots and lots of top quality product and get little or no real health benefit, unless…… Just remember to use it with pepper (black pepper), as this simple spice will dramatically boost Tumeric’s bioavailability. Also remember that for those of you with NIGHTSHADE SENSITIVITIES, this could present a problem (Nightshades come into play with many of these other spices as well).
Berbere is a family favorite because of my ETHIOPIAN DAUGHTERS. After making two trips to Ethiopia a bit over five years ago, I came back with a love for Ethiopian food, which is seemingly all spiced up with Berbere, giving it a unique smell and taste. The way that almost all Ethiopian food is eaten is by using Injera (a spongy sourdough pancake-like bread made from Teff — a GLUTEN FREE grain) to mop up the vegetable and meat dishes, which are often combined. If you’ve never tried Ethiopian cuisine, find a restaurant and go. Or better yet, make a friend with someone from Ethiopia (they are some of the most generous, genuine, and caring people I’ve ever been around) that might eventually be willing to cook you an authentic meal (you buy the food).
Studies have shown that of all the spices we’ve mentioned thus far, Cinnamon has the highest antioxidant capacity. And in similar fashion to the other spices we’ve discussed today, Cinnamon has powerful anti-inflammatory properties as well, which means it can prove helpful when dealing with all sorts of health-related conditions (HERE is a list) as well as helping to lower LDL CHOLESTEROL. It’s also been shown to be a powerful weapon in the war against DYSBIOSIS — particularly against YEASTS & FUNGUS. You could certainly add a bit of Cinnamon to the drink mentioned earlier, although I would absolutely not recommend that you consume Cinnamon in THIS MANNER, as it can be hazardous to your health.
The thing about all the spices discussed today (as well as any number I did not manage to get to) is that when used with common sense and moderation, you can’t really go wrong. They are spices for Pete’s sake, and have been used for millennia both for making food tastier as well as for medicinal purposes. However, if you are on certain drugs — particularly blood-thinners — ask your doctor. Or maybe just go and check online as your doctor is not likely to know (HERE). The internet is full of great articles about the safety profiles of herbs and spices, finding the best sources for quality products, as well as recipes for using said spices, which can be a helpful part of THIS PROTOCOL.