20 Anti-Aging Herbs and Spices to Add to Your Diet Now

Aging is inevitable; however, there are many herbs and spices that can support overall health and may leave you feeling younger than your years, according to Dr. Eric Braverman.

Among other things, the holidays are a time of national dysnutrition: the disease of excess. Dysnutrition happens even in the most developed countries when food is plentiful but the overall diet is based on eating all the wrong balance of foods. Sound familiar? The typical American diet that is high in simple carbohydrates -- white flour, white salt, and processed food -- is aging us. We are getting all the bulk without the nutrients, plus adding to our propensity for developing real food cravings. So whether you are a vegetarian or an omnivore, you can start to reverse aging by simply choosing to eat the right foods to keep you full of vim, vigor, and vitality, especially over the holidays.

The easiest way to make sure you are getting more nutrients into every meal, even when you are grazing at the office cocktail party or the neighborhood potluck dinner is by choosing foods that are loaded with spices. Every time you flavor your meals with herbs or spices you are literally "upgrading" your food without adding a single calorie. You are taking something ordinary and turning it into something extraordinary by adding color, flavor, vitamins, and often medicinal properties. Here's why: Read more

Common Spices Work Better than Aspirin to Stop Blood Clots

Aspirin is often prescribed to prevent blood clots that may cause a heart attack or stroke. Though aspirin is a relatively benign drug, common spices may work up to 29 times better and have no side effects.

Spices do a whole lot more than liven up food. New research has found that the active ingredients in several common spices prevent platelet aggregation and blood clot formation up to 29 times better than aspirin, and without the side effects.

Scientists in India have done extensive testing to determine the health benefits of spices traditionally used in Indian cuisine. In the latest research to come from the Central Food Technological Research Institute, they evaluated the effect of the principle spice active compounds eugenol, capsaicin, piperine, quercetin, curcumin, cinnamaldehyde, and allyl sulphide on human platelet aggregation. They demonstrated that each compound evaluated was able to significantly inhibit blood clotting. Furthermore, the compounds performed their anti-platelet aggregation activity against several different factors that promote the clotting of blood. Read more