Antioxidants in a Pinch

Antioxidants in a Pinch
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Some herbs and spices—including cinnamon, cloves, lemon balm, marjoram, oregano, and peppermint—are so rich in antioxidants that just a small pinch can go a long way.

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Dried Indian gooseberries may be the healthiest snack on the planet. Two hundred times the antioxidant content of blueberries. So, most antioxidants per serving; but ounce for ounce, dried herbs and spices pack, on average, the greatest antioxidant punch. For example, herbs and spices may max out at ten times the antioxidant power of nuts and seeds. But, look, I mean, it’s easy to eat an ounce of nuts. Not so easy, an ounce of nutmeg. So, but look, some herbs and spices are so off-the-chart amazing, that even just a small pinch can go a long way.

Here’s the antioxidant power of a bowl of spaghetti, and marinara sauce. Let’s make that whole wheat spaghetti. And maybe a few florets of steamed broccoli on top, and you have a nice 142-antioxidant unit meal. But sprinkle one little spoonful of dried oregano on top, and you nearly double the antioxidant power of that meal.

Here’s a bowl of oatmeal. Here’s a bowl of oatmeal, with just a half teaspoon of cinnamon on top, dramatically boosting the nutrition.

Now, whenever I eat anything, I always try to think of ways I can add something to boost the nutrition in the end. Can I throw in some greens or beans? Can I sprinkle herbs or spices on top? But which are the most powerful? Here’s a teaspoon of oregano, one of the best. And cinnamon. But both beaten out by marjoram, which is in the oregano family—but more than 50% more powerful than oregano. So, if instead of oregano, you sprinkled marjoram, you’d be up to here.

Next: allspice. Then, dried lemon balm, which makes a really nice tea. I used to grow it in my garden. And speaking of tea: dried peppermint. Try sprinkling dried mint on salads, foccacia, tabbouleh, and it goes good in Indian dishes. It’s always a good idea to have some around.

And then finally, the leader of the pack: cloves! Here’s that unassuming oatmeal with a half teaspoon of cinnamon, and just a pinch of cloves.

In a few minutes, you can microwave a sweet potato, mash it up with some cinnamon and cloves for a nice kind of pumpkin pie taste, and you have a cheap, simple, easy snack—snack!—with more antioxidants than some people get all day long! For example, Egg McMuffin for breakfast, Big Mac for lunch, then an 8-ounce filet mignon for supper, even with a few sprigs of parsley on top. Our “pumpkin pie” sweet potato may have the antioxidant power of nearly a week’s worth of the Standard American Diet, in one healthy snack.

To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is transcript contributed by Bruce A. Hamilton.

Please consider volunteering to help out on the site.

Dried Indian gooseberries may be the healthiest snack on the planet. Two hundred times the antioxidant content of blueberries. So, most antioxidants per serving; but ounce for ounce, dried herbs and spices pack, on average, the greatest antioxidant punch. For example, herbs and spices may max out at ten times the antioxidant power of nuts and seeds. But, look, I mean, it’s easy to eat an ounce of nuts. Not so easy, an ounce of nutmeg. So, but look, some herbs and spices are so off-the-chart amazing, that even just a small pinch can go a long way.

Here’s the antioxidant power of a bowl of spaghetti, and marinara sauce. Let’s make that whole wheat spaghetti. And maybe a few florets of steamed broccoli on top, and you have a nice 142-antioxidant unit meal. But sprinkle one little spoonful of dried oregano on top, and you nearly double the antioxidant power of that meal.

Here’s a bowl of oatmeal. Here’s a bowl of oatmeal, with just a half teaspoon of cinnamon on top, dramatically boosting the nutrition.

Now, whenever I eat anything, I always try to think of ways I can add something to boost the nutrition in the end. Can I throw in some greens or beans? Can I sprinkle herbs or spices on top? But which are the most powerful? Here’s a teaspoon of oregano, one of the best. And cinnamon. But both beaten out by marjoram, which is in the oregano family—but more than 50% more powerful than oregano. So, if instead of oregano, you sprinkled marjoram, you’d be up to here.

Next: allspice. Then, dried lemon balm, which makes a really nice tea. I used to grow it in my garden. And speaking of tea: dried peppermint. Try sprinkling dried mint on salads, foccacia, tabbouleh, and it goes good in Indian dishes. It’s always a good idea to have some around.

And then finally, the leader of the pack: cloves! Here’s that unassuming oatmeal with a half teaspoon of cinnamon, and just a pinch of cloves.

In a few minutes, you can microwave a sweet potato, mash it up with some cinnamon and cloves for a nice kind of pumpkin pie taste, and you have a cheap, simple, easy snack—snack!—with more antioxidants than some people get all day long! For example, Egg McMuffin for breakfast, Big Mac for lunch, then an 8-ounce filet mignon for supper, even with a few sprigs of parsley on top. Our “pumpkin pie” sweet potato may have the antioxidant power of nearly a week’s worth of the Standard American Diet, in one healthy snack.

To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is transcript contributed by Bruce A. Hamilton.

Please consider volunteering to help out on the site.

Images thanks to Javier Lastras, BrokenSphere, Luc Viatour, Henna, Miansari66, Rillke, Jorge Barrios, NCI, and Evan-Amos via Wikimedia Commons, HatM, and istockphoto.

84 responses to “Antioxidants in a Pinch

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  1. Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. Be sure to check back for the other videos on herbs and don’t miss all the videos on spices. And there are 1,449 subjects covered in the rest of my videos–please feel free to explore them!




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    1. Wondering what your opinion is of fermentation of grains before consuming? It seems it helps protect against phytic acids?? (Not sure I’m saying this right, but I bet you’ll know what I mean)

      Thank you in advance,

      Maria




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    2. Peppermint Cacao…

      1 round tsp raw cacao
      1 tsp finely ground peppermint leaves
      1/4 tsp ground ginger
      1/8 tsp Ceylon cinnamon
      400ml boiling water
      add sweetener of choice

      Do not strain. One very healthy cuppa. I drink it all day long.




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  2. I LOVE this video!!!!

    This video definitely fills your “practical” criteria. It is so helpful in really explaining the situation, putting things into perspective. This will be one of my go-to videos to share with people. (Though it is so hard to choose!)




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  3. This is a great addition to a growing collection of videos that seem to presuppose that the more antioxidants one consumes the better. Is there evidence to support this notion? Should I always strive to consume as many antioxidants as possible, as these videos suggest, or is there some reasonable upper limit that would counteract all likely nutritional sins and beyond which there is no point in consuming more?




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    1. Excellent point. More is not always better. I have seen articles here and there that spices and herbs, in too great a quantity could have some undesirable effects.

      However, Dr. G’s recommendations aren’t all that radical.

      A teaspoon of cinnamon in your morning oatmeal? A glass of hisbicus punch? Putting oregano on pasta sauce?




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      1. A teaspoon of cinnamon per day could be dangerous – it lowered my blood sugar and blood pressure to the point where I was fatigued all day every day. But if you have high blood pressure and blood sugar levels, it could be great. But be careful with cinnamon. :)




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        1. Sounds like you could use some coffee. That increases blood pressure and should be able to counter the effects of a morning cinnamon oatmeal delight. Ask your doctor about it. By the way, true cinnamon is very light in tast.




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  4. Thanks, Thea. Those two videos come close to answering my question: the first, on the Mitochondrial Theory of Aging, seems wholly persuasive to me, but doesn’t address the question of how much is enough of antioxidants; the paper referenced in the second video offers evidence that the more antioxidants one consumes the more they are absorbed, but this doesn’t really answer the question: Is there some upper limit of antioxidants one should consume to derive the maximum possible benefit? Not that it’s a hardship consuming all those delicious antioxidants….




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    1. bbfarm: good point. I don’t have a definitive answer for you, but I have some thoughts.

      On one hand, I seem to remember hearing on one of the videos (either one of the videos about problems with multivitamins or one of the videos on vitamin D recommendation) that *yes*, there could be some problems with over-dosing on certain antioxidants. (I don’t have time to try to track down that video.)

      On the other hand, I think the situation is pretty complicated and that we probably don’t have a definitive answer to the question just yet. Aren’t there a bazillion (or so :-) different antioxidants? And we only seem to focus on a small number. When we eat food like berries, they are “package foods”. We aren’t eating just one single antioxidant or even only antioxidants, but a whole range of materials. My gut tells me that most of the time, eating whole foods that are stuffed with antioxidants would only be a good thing. That by going that route, we probably couldn’t (easily) over-dose.

      That’s just my gut feeling. I hope someone else has a better answer for you.




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    2. If you are interested in antioxidents for this reason, you should see one of the videos on hibiscus where he shows blood levels over time. The net result is, it is probably much better to get a moderate amount of antioxidents every three hours then to get a super-charged amount in the morning and eat nothing but bread and cheese for the rest of the day.




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    3. In one of his videos he’s compared the antioxidant value of “wild” berries to farmed berries, whereas the wild berries had significantly more antioxidants than the farmed berries (it was a very significant range, like 4x the amount).

      Considering wild fruits and berries pack an exponentially larger amount of antioxidants, perhaps we can discern that nature intended us to get a lot more antioxidants than the current standards are? Granted, hunter-gatherer habits and food supplies probably varied in the wild– with some days plentiful and some weeks without– it’d be hard to come to any simple conclusion…

      Some followup questions I have to this discussion: Are the antioxidants we eat stored somewhere for use later on? In terms of the hunter-gatherer situation, is there a biological safety net in case one goes without antioxidants for a matter of days?




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  5. Dr, Gregor,

    does the anti-oxi value decrease with age of spice (or berry)? If so, how much?

    Second, how much is “toxic”? I heard taking more than 1-2 tbsns of cinnamon a day could be toxic. is one hurting one self if one takes 2 tbsns of all the above mentioned spices a day?

    -Evan




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    1. Please see my video Oxalates in Cinnamon in terms of dosing. I have a video coming up comparing the safety of the four common types of cinnamon:
      Cinnamomum verum (“True cinnamon”, Sri Lanka cinnamon or Ceylon cinnamon)
      Cinnamomum burmannii (Korintje or Indonesian cinnamon)
      Cinnamomum loureiroi (Saigon cinnamon or Vietnamese cinnamon)
      Cinnamomum aromaticum (cassia or Chinese cinnamon)
      I’ll go through how you can tell which is which to choose the safest, but just wanted to give you the heads up to make sure you’re using Ceylon (not cassia cinnamon).




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          1. A lot of folks use cinnamon for its supposed blood sugar controlling aspect. Isn’t it the much more toxic, cassia type that really has that effect?




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    1. These numbers are for dried–fresh is better if you can find it. The best way is to grow it yourself (on the windowsill if need be). Oregano grows like a weed!




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    1. The study I pulled these numbers from used dried oregano, but even dried should smell and taste aromatic. Sounds like you need to buy some fresher dried herbs! Note my reply to Fillippo above, though.




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    2. Hi George,
      The flavor of dried spices are often brought out when they are cooked, or added to hot meals. So if you’re just adding it to salads or room temperature foods you may not get as much flavor out of them. Also, I have found that different brands of spices are better than others, try experimenting! Better yet, bulk spices tend to have the strongest aromas and flavors (from my experience) and you can buy very small amounts at a time. Rest assured antioxidants are still present in dried spices!
      Check out more information on the different health benefits of spices: http://nutritionfacts.org/blog/2011/08/23/can-antioxidant-rich-spices-counteract-the-effects-of-a-high-fat-meal/
      And here are a couple videos about other antioxidant rich food sources: http://nutritionfacts.org/video/antioxidant-content-of-300-foods http://nutritionfacts.org/videos/new-antioxidant-superstars-2/
      I hope this helps!




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  6. Note though, Elvin, that the study you reference questions the usefulness of antioxidant supplements by offering evidence that this kind of antioxidant can be beneficial or harmful depending on the kind of cancer one has (harmful for lung cancer, for example, while beneficial for prostrate cancer) and one’s natural background level of reactive oxygen species (ROS). The authors don’t question the benefits of antioxidants derived from whole plant foods; their reference numbers 42 through 45 refer to papers that buttress the notion that antioxidants derived from whole foods are unequivocally good.




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  7. Dr G…have you tried purple sweet potatoes ?….I buy them at my local co-op, so combining them with the cinnamon and cloves would provide even more antioxidents. They have a purple velvet color inside and the skins are a muddy brownish-purple color. They are my very favorite snack or sometimes, breakfast.




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    1. I’ve always wanted to try them! You wouldn’t care to send me one would you? (hint, hint :) NutritionFacts.org is a completely non-commercial, nonprofit entity but I’m not above accepting exotic veggies! My address, should anyone feel inspired to share in their bounty, is 2100 L st., Washington, DC 20037




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      1. Wondering if a supermarket find would grow. How long would it keep till the proper growing season? I want one too. Have to look around. Thanks to yummy for the idea. Lynn




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      2. Dr. Greger… If you are serious about sending purple potatoes I am willing to send you some purple Japanese sweet potatoes. I live in Santa Cruz California where the organic produce is abundant.




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  8. Dr. Greger, I loved your video “Antioxidants in a Pinch”, so I shared it on facebook. A friend of mine who is an acupuncturist and practices chinese medicine wrote the following in quotes. I’m interested in your opinion as I’ve never heard of someone needing fewer antioxidants: “some people actually need oxidants as opposed to anti-oxidants, depends on your relative level of oxidation, and how would anyone know their personal oxidaztion level?”




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      1. Some free-radicals can act as signals for vital functions in our bodies. NADPH oxidase converts o2 into superoxide and is used by our bodies to kill pathogens and any invading microirganisms. So saying oxidation being a necessity is nonsense IS nonsense. Oxidation isn’t always a bad thing. Need another example? We need oxidation to keep reduced Glutathione regenerating and keeping us alive.




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  9. I enjoyed the antioxidants in a pinch
    video, but I’d like to bring attention to another research paper, “Inhibition of
    Protein Glycation by Extracts of Culinary Herbs and Spices”
    by R. P. Dearlove et al (J Med Food 11
    (2) 2008, 275–281 ) that I like better. The results vary somewhat from the
    research that Dr. Greger looked at (although cloves still won the top spot)
    because the researchers used a different, and I think more biologically
    interesting test, the ability of extracts of culinary herbs and spices to
    inhibit protein glycation, or AGEs, which play an important role in both aging
    and disease processes.

    You can find a pdf copy of the paper
    here:
    https://docs.google.com/gview?url=http://www.globalcitizen.net/Data/Pages/1049/papers/2010022311157709.pdf 
    I recommend that you print out a copy
    of Table 1 and post it in your kitchen – I did.




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  10. What is journal source for Antioxidants in a Pinch?

    The journal, Molecules Vol 15, Issue 10 which you cite

    for the Russian study on antioxidants in sprouted seeds

    is worth reading. I would like to read the full published

    Journal cited for Antioxidants in a Pinch.

    Chef John Rasmussen rawfoodchef.john@gmail.com




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  11. Even though the soup contains only a few basic ingredients, it is still loaded with antioxidants.

    Get Well Soon Tomato Soup

    -Jar strained tomatoes
    -2 small red onions, diced
    -5 cloves garlic, minced
    -1 tbsp oregano
    -1 tbsp basil
    -1 tsp cilantro
    -1 tsp marjoram
    -1 tsp parsley
    -¼ tsp white pepper
    -¼ tsp cayenne pepper

    Simmer onions and spices in a small amount of water until onions translucent, about 2-3 minutes. Add strained tomatoes. Fill jar with a little water and shake to get out the rest of the tomatoes and add to soup. Bring to a boil then simmer for a couple minutes. Add garlic and simmer a couple minutes more. Serve steaming hot and season to taste with sea salt.

    ~Complements of lovestobevegan




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  12. Wow, great information. I’ve heard that cinnamon is good for balancing the blood sugars too. I’ve been using an herbal mix called Italian seasoning sprinkled on my salad most days, for years. Good in a soup too. I am sure there’s a lot of benefit from the oregano and marjoram in it. Who knew? I wonder about the benefit from the rosemary, thyme, sage, and basil in it too since I use so much? Hmmm. I wish they would stop calling things like mushroom powders, herbs. You’re talking real herbs here.




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  13. sorry but trow away that microwave – it is hazardous to your food and than to your health. Also you should use ceylon cinnamon.




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      1. barbarabrussels: From what I have seen, the microwave is perfectly safe. On top of that, the microwave has the benefit of cooking foods fast and sometimes taking away the need to cook with oils, making the microwave an especially healthy option. (For example, you can cook onions and mushrooms quickly in the microwave without any oil. The food comes out great too!)

        I know the internet has a bazillion pages dedicated to scaring people away from using a microwave. But those pages all seem to be repeats of the same content that has been debunked (at least to my satisfaction). Here is the best page I have found on understanding the microwave and the myths that surround it:
        http://www.drmyattswellnessclub.com/Microwave.htm
        You can see sources sited at the bottom of the page if you want to follow through.

        Hope you found that helpful.




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      2. Dr. Greger has a video on how different methods of cooking affect nutrition. Boiling is not good, steaming is great as well as microwaving. Check it out.




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  14. today I had a crazy idea when preparing my oatmeal – I figured, why not to add a full teaspoon of red dried paprika to a bowl (in addition to cinnamon, nuts and flax)? this way it looks much more attractive, not much taste is changed – and one would think an antioxidant score might improve to some significant extent. Now if you had some research proof for this totally groundbreaking/ life-changing innovation… (so the real question is whether dried paprika has any significant anti-ox value as it is a pretty inoffensive spice with great color)




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  15. The following is being shared around facebook. I wondered what you think or know of all this. Legit? —
    _________________________________________________________________________________________

    I have gotten many requests to re-post this! It has gotten more than 28,000 shares! So here it is again!

    Great information!! Cinnamon and Honey…!Drug companies won’t like this one getting around. Facts on Honey and Cinnamon:

    It is found that a mix of honey and cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also note honey as very effective medicine for all kinds of diseases. Honey can be used without side effects which is also a plus.Today’s science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Researched by western scientists:

    HEART DISEASES: Make a paste of honey and cinnamon powder, put it on toast instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol and could potentially save one from heart attack. Also, even if you have already had an attack studies show you could be kept miles away from the next attack. Regular use of cinnamon honey strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.

    ARTHRITIS: Arthritis patients can benefit by taking one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken daily even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain — and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain.

    BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder….who knew?

    CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol-could be cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

    COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses, and it’s delicious too!

    UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also is said to clear stomach ulcers from its root.

    GAS: According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.

    IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.

    INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals

    INFLUENZA: A scientist in Spain has proved that honey contains a natural ‘Ingredient’ which kills the influenza germs and saves the patient from flu.

    LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of boiling water to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old.

    RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.

    PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.

    SKIN INFECTIONS:Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin Infections.

    WEIGHT LOSS:Daily in the morning one half hour before breakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

    CANCER: Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder three times a day for one month.

    FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.

    BAD BREATH: People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.

    HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing.

    be sure to click SHARE so it will store on your personal page.

    For more healthy recipes, tips, motivation and fun, join us here: Charles Sims Weight Loss




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  16. Great video Dr. Greger! Is eating an oatmeal with a small teaspoon of amalaki powder once a day safe and how does amalaki compare to cinnamon as an antioxidant?




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  17. Dr. Greger, Have there been any studies comparing anti oxidant rankings of dried herbs vs fresh? I look forward to your daily emails. Thank you so much!!!




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  18. Speaking of all things dried, I wonder what you think of freeze-dried greens, which one stirs into water for a green drink? Do you see a benefit to such a “super-food” supplement?




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  19. Simply Organic has a great array of spices. A little pricey, but watch for sales and snatch them up! Their all-purpose seasoning is my main go-to. They have all of these mentioned.




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  20. Recommending microwaving food is hardly healthy – microwaving food further depletes antioxidants and flavonoids, destroys enzymes in foods, deactivates anti-cancer nutrients and has been proven to destroy vitamin B12, amongst other vitamins.




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      1. It is different to boiling or steaming your vegies:

        “Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoyl-quinic acid derivatives (87%).

        Conventional boiling led to a significant loss of flavonoids (66%) from fresh raw broccoli, while high-pressure boiling caused considerable leaching (47%) of caffeoyl-quinic acid derivatives into the cooking water.

        On the other hand, steaming had minimal effects, in terms of loss, on both flavonoid and hydroxycinnamoyl derivative contents. ”

        Source:

        Article – Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
        Journal of the Science of Food and Agriculture
        http://onlinelibrary.wiley.com/doi/10.1002/jsfa.1585/abstract




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      1. See the studies raising concern which I posted above.

        Also:

        When food is microwaved, amino acids (the building blocks of protein) are converted from the natural trans- and l- forms to biologically inactive and even nerve and kidney toxic cis- and d- forms (University of Vienna, 1989.)

        In 1992, researchers at Stanford University Medical Center found that warming breast milk in a microwave oven destroyed 98% of the antibodies that provide passive immunity to infants, and destroyed 96% of liposome activity that inhibits bacterial growth.




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        1. I did look at your sources. Without a lot more research I cannot trust SCI “Where Science Meets Industry”. I would need a lot of convincing that Dupont and Monsanto haven’t sunken their tentacles into that group. For that very reason I’ll not even consider .gov resources. There is no doubt of such a connection there.

          The researcher/research analyst that I trust most is Dr. Michael Greger. If anything so rotten terrible and awful was happening to our foods in the radio-wave heating oven, then he would have shared it. He did not. I also trust Dr. Dana Myatt’s version of the reality of what is actually going on with microwaving food.

          see: http://www.drmyattswellnessclub.com/Microwave.htm

          In every populated modern area we are bathed daily in microwaves ourselves, at rather low intensities. Most of these “wireless” devices operate in the microwave band of frequencies. There are many other government and private services utilizing such microwaves all around us. That tends to be a non-issue as well.

          Here is something I posted before on the subject. Under http://nutritionfacts.org/video/best-cooking-method/

          “Now, I know that once some people have their mind made up about something,
          it’s hard to confuse them with facts. I’m sorry to disappoint, dear
          readers, but anyone who believes there are “numerous studies” proving
          the microwave oven is unsafe, damages nutrients in food or somehow does
          other bad things hasn’t really taken a close look at the scientific
          research on the issue. Many laymen — and even a number of
          “scientists” — are also seriously confused about the difference
          between ionizing and non-ionizing radiation, and even what the term
          “radiation” means…”

          Source: http://www.drmyattswellnessclu
          Thea linked it below (thanks Thea). I use excerpt to “show” folks
          some of the text without them having to lift their clicky finger.

          If you persist in your beliefs that microwave cooking is the terrible menace that you have been led to believe, then we shall evermore have to agree to disagree. Thanks for playing.




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  21. I have read a lot about taking food grade hydrogen peroxide 35% and adding 3 drops to16oz drinking water three times a day to fight cancer.

    there is also a book about this. The One-Minute Cure: The Secret to Healing Virtually All Diseases. they claim that many have been healed by the extra oxygen it gives to the blood that cancer cells cannot survive in. And that it is a cover up by the cancer industry that it works.




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    1. WFPB is the answer, you are speaking of gimmicks. Food is a package deal, get the whole plant package and be healthy. Forget magic bullets.




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  22. How about advice for us less than perfect type how can’t give up meat completely. (I’ve cut back lots. Probably ¼ of what I used to. And eating more veggies of all types. Going 100% is unthinkable.




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    1. I’ll give you the best advice for people who “can’t give up meat completely”:

      give up meat, there is no such thing as not being able to not eat certain foods.

      Also, I don’t see why a video regarding spices and antioxidant content is not relevant for meat-eaters.




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    2. One day at a time is how I started. I never thought the “unthinkable”. I understand that less is better and that’s how I began. Then after 2 or 3 completely animal-free WFPB days, the power of plants was obvious as I started feeling better and began losing weight. I started losing the desire for animal products. Now I only eat tiny portions if any at all, on holidays/fiestas or other limited occasions. The desire fades quickly when you let it. Don’t know if I’ll ever be 100% animal product free, and that’s not a problem for me. My consumption is now is about 99% WFPB and it shows and feels great!




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  23. Fantastic, I have a field full of wild mint ready to be harvested. Never have picked more than a few stems at a time before. Now I have good reason to get a bushel.




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  24. I still do not know what Antioxidants are. What do they do? How do they help? I have watched all your videos on the topic, so I know the sources, but I don’t understand the mechanics. Fiber mechanics are easy to understand. Antioxidants are still a mystery.




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    1. Hello,

      Basic metabolism of macronutrients involves the oxygen atom. The oxygen atom is electrophilic, meaning that it strongly wants to have electrons to fill its orbital shell and often steals electrons from other atoms/molecules. In metabolism, the oxygen can be left with less electrons than what it “desires”. As such, it will act as a “free radical” and bind with/steal electrons from whatever it may come in contact with. This can damage cellular machinery and also the DNA of the cell. Antioxidants function by neutralizing the oxygen by donating an electron to it, thus stabilizing it. That is the primary method of how antioxidants protect you against free radicals. Oxidants, aka free radicals, can be produced from UV rays, heme iron, pollution, exercise and other things as well.




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  25. Hello Everyone,

    I have a question for You and I hope that maybe someone has an experience in the matter or have heard/read something about it.

    Here is the thing: I really like spicy foods and I use 6 different types of spices every day (2-2 for each meal I have):
    – for breakfast I use ground ceylon cinnamon (3 gramms) and ground cloves (2 gramms)
    – for lunch I use ground turmeric (5 gramms) and ground marjoram (3 gramms)
    – and for diner I use ground ginger (3 gramms) and ground rosemary (3 gramms)

    So I was wondering how much spice is too much? I mean what do You think: in long term maybe it is not so recommended to use such quantities daily? On the other hand these spices are packed with a huge amount of antioxidants. So I am confused and unfortunately can’t find any study or experiment or article or anything at all on how much spices should we use for our meals. Also if it may have any bad effects or not. So please please help me out if You can.

    Thank You very much in advance for your kind replies and I really hope that someone has something in this subject : )




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    1. Good for you using spices to flavor your foods vs. salt or oily dressings. Generally to preserve the antioxidants in your spices you want to make sure they are very fresh. Even the dried spices can be freshly ground in a spice grinder and it preserves the antioxidants. The other warning is to make sure you are getting your spices from a reputable source. There have been some reports of spices, botanicals and other “natural” health food type purchases that were procured in China that are contaminated with heavy metals and animal waste, etc… Turmeric was the one I saw most recently. Consumer Labs has reports of these problems so they are a good resource. A USP designation on a natural product also signifies some inspection and passing of standards. I would also consult the Consumer Labs site for dosing recommendations as well.




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  26. I love this video also! I now make my spaghetti with marjoram and oregano and a dash of “true” cinnamon. You don’t even taste the cinnamon and the herbs make the sauce taste even better!




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