I actually knew this but just never really applied it to me or worried about it. The article really brings it to life.
I’m drastically increasing my spice usage.
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I now eat many of these spices and herbs on a semi-daily basis as a part of getting to 30 plants per week. I think the added flavor is a good enough reason but I’m happy to get.more benefits (anti-microbial and other phytochemical attributes)
Onion
Garlic
Rosemary
Thyme
Dill
Parsley
Oregeno
Cinnamon
Tumeric
Basil
Ginger
Crushed red peppet
Plus actual plants (seeds and vegetables)
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I just added purple cauliflower to my stack of veggies. I eat it raw and add it to my morning smoothies. It’s organic and home grown. Cannot have it enough!
I also eat red beets leaves and stems in my salads. Shredded raw red beets with apple cider vinegar is also delicious.
I love to chew on cilantro seeds couple times a day (grow in my yard).
Hibiscus and ginger home made tea.
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Wheat Germ!
Specifically Kretschmer Original.
Has a crap ton of spermidine and although recent studies have thrown some water on spermidine, it’s filling and frankly delicious.
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I eat wheat germ too everyday. I saw some research that spermidine helps with arthritis and while it could be the placebo effect, since I started taking it my arthritis has been less of an issue.
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Nettle Tea. I brew it as ice tea. It is anti-inflammatory. And I much prefer it to plain water.
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Could I put a word in for miso.
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