Use Spices to Add Flavor and not Fat
• Chili powder -- Capsaicin, found in chile peppers, works as an appetite suppressant. Capsaicin has also been shown to be an effective anti-inflammatory, a potent antioxidant and a promising cancer fighter. Sprinkle chili powder on tomato soup, macaroni and cheese or corn on the cob, or add hot sauce to eggs and omelets.
• Garlic -- Garlic has earned fame as a powerful health helper. It's rich in organosulfur compounds with high levels of antioxidant activity and releases the antibiotic allicin when chopped or crushed. Sprinkle chopped or crushed garlic on pizza; or roast whole cloves and spread on a loaf of bread instead of butter.
• Rosemary -- This "pine-y" flavored herb boasts high levels of antioxidant activity, thanks to two powerful free-radical eliminators -- carnosol and rosmarinic acid. Research shows that rosemary may help fight cancers of the breast, lung and skin. Mix it in an aromatic marinade for grilled chicken; spruce up stuffing with a couple of teaspoons or use fresh sprigs as skewers for shish kebabs on the grill.
• Curry powder -- Turmeric, an ingredient in curry powder, contains curcumin. This phytochemical helps thwart cancer by "switching off" proteins that cause cells to multiply and by inducing cancer cells to self-destruct. The spice may also reduce risk of Alzheimer's disease, psoriasis and arthritis. Add it to bean-based soups, stir into plain yogurt for an exotic dip or sprinkle on pineapple slices and grill for a tasty side dish.
The piece also looks at Oregano and Cumin.