- spices: Antioxidants | Free Full-Text | Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine | HTML - allspice, cloves, anise, chinese 5-spice have both anti-glycative and anti-ROS abilities.
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I use turmeric and black pepper a lot. Ginger and garlic are also great. Dried parsley and Moringa powder I add to my lunch for supplement purposes. Chili peppers are great on pizza.
Ginger/garlic are def among the healthiest ever but they’re so hard to put in food b/c of taste. Cinnamon I spray very liberally. Parsley is important b/c apigenin but takes effort to sprinkle in
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I’ve had trouble with too much cinnamon. I guess it naturally lowers blood sugar? I kept adding more and more to my morning oatmeal until I had heart palpitations and hot flashes several days in a row as I kept the cinnamon high. When I realized it could be the cinnamon I cut it out and have been back to normal for months. I’ve never had blood sugar issues, so I think it was too much unnecessary intervention.