Out-of-control inflammation is how COVID-19 kills.
And inflammation is the underlying cause of cancer, heart disease, Alzheimer’s, diabetes, and many other deadly health conditions. A recent medical journal review called inflammation “the most significant cause of death in the world today.”
Harvard University researchers go even further. They say inflammation may cause all disease. They call it the “unifying theory” of illness.
So how can you stop inflammation from destroying your health and threatening your life? A new study shows that there’s an effective, natural way to do it.
It was published in the Journal of Nutrition. The subjects were overweight or obese people between the ages of 40 and 65. Their extra weight puts them at higher risk for heart disease, diabetes, and other inflammation-related diseases.
The researchers had the volunteers eat a meal high in saturated fat and carbohydrates on three separate days. The first meal had no spices. The second had two grams of an herb and spice blend. The third had six grams of seasonings.
The herbs and spices included dried basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme, and turmeric.
The researchers drew blood samples before and after the meals to measure inflammation.
After subjects ate the meal that was heavily spiced with six grams of seasonings they had lower levels of inflammatory cytokines. Cytokines are molecules that start inflammation.
Dr. Connie Rogers is an associate professor of nutritional sciences at Penn State University. She was a co-author of the study. Dr. Rogers said she does not know if one herb or spice in the mixture used in the study is more effective than others in reducing inflammation “but this specific blend seemed to be beneficial.”
The meal used in the study was coconut chicken curry. Below is a recipe for it.
Inflammation-Fighting Coconut Chicken Curry Recipe
3 tablespoons coconut oil
1/2 medium yellow onion, diced
3 cloves minced garlic
2 teaspoons yellow curry powder
3 tablespoons red curry paste
2 teaspoons ground coriander
1 large red bell pepper cut into thin strips
1 pound boneless chicken breast or thighs, cut into 1-inch pieces
Fine salt and freshly cracked pepper
1 can full-fat coconut milk
1 tablespoon lime juice
1-2 tablespoons honey
1/4 cup cilantro and/or basil, diced
1 ½ teaspoons of the herb-spice blend used in the study (Roughly equal amounts of dried basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme, and turmeric or about an eighth of a teaspoon of each)
Heat 2 tablespoons of the coconut oil in a large deep skillet over medium-high heat. Add the onion. Sauté for 3-5 minutes or until onions begin to turn golden. Add the garlic and ginger. Stir to coat with the oil. Set the heat to low and add curry powder, red curry paste, coriander, and herb/spice blend. Stir often for 2-3 minutes or until lightly toasted and fragrant.
Return the heat to medium high. Add the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes. Add chicken and salt and pepper to taste. Cook, stirring often for about 4-5 minutes.
Pour in coconut milk, lime juice, and honey. Stir until chicken is cooked through and curry sauce is slightly thickened.
Serve over basmati rice and/or with naan bread. Garnish individual plates with fresh cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges on the side if desired. Serves two.
Chronic inflammation may be the worst health scourge facing mankind. Keep it at bay by adding plenty of spice to your food.
Editor’s Note: Discover other natural, nondrug methods to improve your health by reading our monthly journal, Independent Healing. It’s your best source for unbiased, evidence-based health information. To find out how to subscribe, go HERE.