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| home : how we can help : prevention, screening, & diagnostics : answers to cancer : diet & nutrition
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Herbs and spices are a great way to flavor your food instead of using salt. Not only will you have lower sodium food, but you will get the health enhancing benefits of these nutrient-packed plants. Scientists are finding that the many phytochemicals found in these flavorings may actually be potential sources for cancer protection. The difference between an herb and a spice is simply the part of the plant it comes from. Spices tend to come from the ground seeds (or sometimes the bark or stems) of plants and herbs generally are the fresh or dried leaves of the plant.
Rosemary is an example of an herb which has been known for years to have strong antioxidant properties. Rosmarinic acid, one of its ingredients is known as a strong antioxidant. More recently it has been studied to determine if one of its components called carnisol may give some protection against mammary DNA damage. This looks promising but more needs to be learned about what dose might be effective in humans to achieve some cancer protection. In addition rosemary also contains eucalyptol which is thought to have potent antibacterial effects.
Rosemary can be used to enhance flavor in many different dishes. Increase its flavor punch by mincing the fresh leaves and crushing the dried ones before using it. Rosemary adds a flavorful addition to meat, poultry, fish and vegetables. It can also be used to season salads, rice dishes, cooked beans and pasta dishes. This versatile herb also gives new or red skin potatoes a special rich taste. You may want to try Uncle DeeÕs Grilled Rosemary Red Skin Potatoes.
Want to try a great recipe with rosemary? Click here for Uncle Dee's Grilled Rosemary Red Skin Potatoes!
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