Day by day, we hustle to live lives that are devoid of health issues like cancer which tends to shorten people’s life span. Today, we bring you an article on the right spices that can help reduce your risk of cancer.
“I think people can forget, or don’t realize, that herbs are plants and contain a wide variety of phytochemicals, vitamins, minerals and antioxidants,” says Candice Schreiber, RD, CSO, LD, a JamesCare for Life outpatient clinical dietician.
“When you use herbs to add flavor to a dish, you can also reduce the use of fats, sugar and sodium.”
Here are five of Schreiber’s favorite herbs, along with some info on their anti-cancer benefits.
Basil
Benefits: Full of flavonoids, basil “may have a protective effect against cancer,” according to the American Institute for Cancer Research (AICR). The herb is used in many popular dishes, including stir fry, curry, tomato-based sauces, salads, dressings and marinades.
“Pesto is probably the number-one basil dish — I like to add some spinach or another leafy green for a little extra nutrition and taste,” Schreiber says. Adding walnuts and almonds can replace the more expensive pine nuts called for in many pesto recipes.