Antioxidant Herbs & Spices
Free radicals damage your cells every day. Antioxidants neutralize them. And gram for gram, herbs and spices contain more antioxidant power than any fruit or vegetable.
Free radicals damage your cells every day. Antioxidants neutralize them. And gram for gram, herbs and spices contain more antioxidant power than any fruit or vegetable.
Free radicals damage your cells every day. Antioxidants neutralize them. And gram for gram, herbs and spices contain more antioxidant power than any fruit or vegetable.
Cloves — The single highest antioxidant food ever measured. One teaspoon of ground cloves has more antioxidant power than a cup of blueberries. Add to chai, baked goods, rice dishes, or mulled drinks. A little goes a long way.
Cinnamon — One of the top 5 antioxidant spices. Rich in polyphenols that protect cells from oxidative damage. Add to morning oatmeal, coffee, smoothies, or warm milk. 1/2 to 1 teaspoon daily.
Turmeric — Curcumin is both an antioxidant and boosts your body's own antioxidant enzymes. This dual action makes it uniquely powerful. Golden milk, curries, scrambled eggs, or smoothies.
Oregano — Rosmarinic acid in oregano is 42x more potent than apples as an antioxidant. Use generously in Italian dishes, on pizza, in salad dressings, or as tea.
Rosemary — Carnosic acid in rosemary is activated by oxidative stress itself — it turns on when your body needs it most. Add to roasted meats, potatoes, bread, or infuse into olive oil.
Thyme — Rich in thymol, one of the strongest natural antioxidants. Add to soups, stews, roasted vegetables, or steep as tea. Fresh or dried both work.
Make a daily antioxidant tea with cloves, cinnamon, and turmeric. Season every meal with oregano, rosemary, or thyme. Add cinnamon to anything sweet.
Why We Made This
We started Gathered Guides because your medicine cabinet shouldn't require a pharmacy. Every remedy in this book uses ingredients you can grow, forage, or find at any grocery store.
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