When I have an arthritis flare-up, I avoid NSAIDS; they’re unkind
to my digestive system. Instead, I head for the spice cupboard. Turmeric is my
go-to spice. It’s an effective anti-inflammatory, and it’s in so many delicious
Indian recipes. Black pepper can reduce inflammation as well. We like it
freshly ground over most savory dishes. I’ve heard sumac fights inflammation,
but I only have one recipe that uses it, and I’ve no idea where to buy it.
Nutmeg, another anti-inflammatory, is wonderful in banana bread and homemade
eggnog. We buy it whole and grind it on demand, because whole nutmeg lasts so
much longer. Cayenne can reduce swelling while it improves dishes
like scrambled eggs and quiche. My favorite anti-inflammatory spice, cinnamon,
is surprisingly good in chocolate chip cookies, hot cocoa, and mole sauce. If
you’re going to use a lot, be sure it’s Ceylon cinnamon. Cassia cinnamon can be
hard on your liver.
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