For the past 30 years, science and the general public have been fascinated and infatuated with antioxidants: common, exotic, old, ancient and new.
“Is it really worth it to pay $60 for a bottle of juice? Are Acai berries better than cranberries? Yes, they are grown in different parts of the world; but come-on, they are just part of the same family of berries. Is this all marketing?”
So, what is the truth behind antioxidants: this elusive, health supporting nutrient? What antioxidants are the most efficient, available and safe for regular use? What do you need to know to make the best decision for your body and your budget?
So let’s start by eliminating the elusive part. Nature does not hide secrets in far-away places, in past times or in the hope of finding the answer in the future. Nature hides secrets in plain sight, in front of our faces. These are literally under our noses in various smells (if you can smell). Antioxidants are found in various foods, not just fruits and berries. Herbs and spices are rich in antioxidants – offering us many choices: colors, flavors/tastes and smells!
Herbs and spices are one of nature’s least recognized, rich sources of antioxidants that are full of flavor.
Three important points to remember
Quantity, Quality and Variety
It is not quantity of any one herb or spice that matters. Your taste/ your palette, is your quantity control. Anything with a strong flavor can only be tolerated so much, so when you’ve had enough of one herb or spice, try something new. Often (not always) over-eating is to fill the natural craving for what is missing – nutrients, flavor, etc.
Variety is the ‘spice of life’!
We have a self-regulating, in-born ‘program’/ ‘process’ to get healthy. Eat only so much, and as often as you can tolerate these antioxidants (spices, herbs, etc)…BUT, eat quality food.
- Grow your own (garden, flower beds, planters)
- Neighborhood sharing garden program
- Local farmers market
- Health Food Store
- Look for the “Grown in Ontario” (local) when at the grocery store
- Fresh is best as a general rule, but dried is an option: Herbs have a long shelf life when in a dried state
- Look for labeling that says what it is AND what it is not: FRESH, LIVE, ORGANIC and NON-GMO
Today we have many choices: Good and Bad.