For millennia, people have used plants to improve the taste of foods and their health. Today, science supports many of these health claims.

Here are some facts about herbs and spices you probably have in your kitchen.


Cinnamon contains a potent antioxidant and anti-inflammatory. Because of its ability to slow down the digestion of carbohydrates and improve insulin sensitivity, a spice associated with sweet treats can lower fasting blood sugar levels by 30%.


Eating as little as half a garlic clove daily can reduce cholesterol levels by 9%. Eight grams of garlic extract can break up blood clots and slightly lower blood pressure.


One gram of ginger can alleviate nausea. Take note: Eating pure ginger is different from drinking some ginger ale. There is little actual ginger in that beverage.


This herb works in the brain similarly to some prescription drugs used to treat Alzheimer’s disease. Sage limits the production of a harmful enzyme that contributes to brain damage seen in Alzheimer’s patients. Consuming sage improves memory and cognitive function in Alzheimer’s patients and those without the disease.


This spice boasts several helpful compounds, including curcumin. Turmeric is a powerful anti-inflammatory and antioxidant. Researchers say it can bring down the risk of heart disease and cancer, treat Alzheimer’s disease and cancer, and improve brain function.

Turn to your pantry to spice up your food and improve your health.

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