Spicy Superfood Tea
Let’s talk about antioxidants.
By now you have probably accepted that they are good for you. Maybe you even chose blueberries as youghurt topping sometimes. I use blueberries a lot, especially for my superfood smoothies.
But lately I have started drinking tea made from spices. And there is a Very good reason. If you look at www.oracvalues.com you can confirm the antioxidant rating of my ingredients: turmeric(7), ginger(23), cinnamon(3), black pepper(24) and cloves(1).
As I written earlier turmeric (curcumin) has Very, Very interesting cancer fighting properties and black pepper has proved to increase the absorbtion of curcumin radically.
You can use turmeric in soups, teas, stews and of course curries. The Okinawans make tea from the turmeric root.
In yesterday news they told about a new chocolate study in sweden – and not surprisingly it’s their antioxidants that lowers the risk of dying in heart disease after suffering a myocardial infarction. The study will be published in Journal of Internal Medicine in September. Next week I will ask David Wolfe, who has been praising raw cacao in Naked Chocolate and listed it as one of the top 10 superfoods in his recent book Superfoods, if he is surprised.