FoodTrients Pack Powers of Medicine

As a healthcare professional, I see doctors prescribe five, ten, even twenty medications to one patient without giving any nutritional advice. I’m not saying that food should replace all medicines, and you should check with your doctor to make sure that any medications you take are not counteracted by a particular food. However, I do think that the plate is the place to start for living a long and healthy life.

For centuries, many cultures have used natural foods as their medicine chest. They understand that certain herbs and leaves offer curative powers. Hippocrates, a Greek physician who practiced medicine over 2,000 years ago (and from whom doctors derived the Hippocratic Oath to “do no harm” to patients), is credited with writing, “Let your food be your medicine, and your medicine be your food.”

In my native Southeast Asia, plants—sources of healthful herbs and spices—are integral to the practice of healing, and have been for several centuries. Some of my favorite herbs and spices—garlic, ginger, parsley, tea, and turmeric—are all examples of natural foods known as much for their palliative and healing properties as for the flavors they add to our meals. You can learn about these properties in my cookbook FoodTrients: Age-Defying Recipes for a Sustainable Life. In it is a guide that lists the FoodTrients—26 age-defying nutrients found in my recipes—along with their health-giving benefits. In it you’ll see many herbs and spices with disease-preventing, anti-inflammatory, antioxidant, immunity-boosting, and beauty-enhancing properties.

For example, you’ll learn that garlic contains the FoodTrient allicin, which is an anti-inflammatory that reduces the risk of heart disease, heart attack, stroke, and cancer. So if you have trouble with rashes, allergies, swelling, or atherosclerosis add garlic to your meals whenever possible.

The root of the ginger plant has its own very special FoodTrient called gingerol. Gingerol has the power to alleviate nausea (a side effect of many medications) and reduce the risk of cancer. It’s also an anti-inflammatory and an antioxidant. I grate fresh gingerroot and put a teaspoon or two of it into both sweet and savory foods—everything from cakes and cookies to chicken stew and stir-fries. My Tangy Ginger Dressing works well with any mixed salad, especially my Spinach and Grapefruit Salad. And read about my nourishing cookbook recipe Green Tea Noodles with Edamame, which was featured in the Today Show food blog, Bites on Today.

Parsley and other bright green grassy herbs—such as watercress and wheatgrass—contain lots of chlorophyll, a FoodTrient that protects against certain cancers. Parsley and its companion herbs are also full of antioxidants, which will help you look and feel younger. They’re perfect in salads, soups, and even some fruit-and-veggie smoothies. Parsley is a star ingredient in my cookbook recipe Veal Meatballs with Parsley and Mushroom Gravy.

Green and black teas are full of the FoodTrient catechins, which are super-antioxidants that help reduce the risk of heart disease and heart attack. Those at high risk for heart attack should consider drinking a cup of tea at least every day. The catechins in tea also help prevent cavities, promote weight loss, and protect against certain cancers.

Turmeric (found in many curry powder mixes) is rife with curcumin—a FoodTrient highly valued in India. Indians have long had a lower incidence of heart disease and Alzheimer’s than Americans and new studies are showing that curcumin may be the major reason why. Curcumin is a strong antioxidant, antibacterial, and anti-inflammatory that works in the body to reduce swelling of the skin, arteries, brain (as in Alzheimer’s disease), bowel (especially in irritable bowel syndrome and Crohn’s disease), joints (as in arthritis), and nasal passages (as in allergies). It therefore reduces the risk of heart disease and certain cancers. For more on curcumin and heart disease, see this article by the Livestrong foundation. And try my Turkey in Turmeric Sauce for a FoodTrients boost at dinnertime.

Making culinary herbs and spices part of your daily meals: now that’s powerful medicine!





About Grace O

Grace O has been cooking and baking professionally and recreationally all of her adult life. As a child in Southeast Asia, she learned the culinary arts by her mother’s side in her family’s cooking school. She became so well versed in hospitality and the culinary arts, she eventually took over the cooking school and opened three restaurants. She is widely credited with popularizing shrimp on sugar-cane skewers and being one of the first culinarians to make tapas a global trend. She has cooked for ruling families and royalty. Grace O’s move to America precipitated a career in healthcare, inspired by her father, who was a physician. Twenty years and much hard work later, she operates skilled nursing facilities in California. Grace O strives to create flavorful food using the finest ingredients that ultimately lead to good health. Her recipes, although low in saturated fat, salt, and sugar, are high in flavor. Grace employs spices from all over the world to enliven her dishes, creating food that is different and delicious. She believes that food can be just as effective at fighting aging as the most expensive skin creams. And since she’s over 50 herself, she’s living proof of that.
What Do FoodTrients Do?
anti-inflamatory Anti-Inflammatory

Reduces inflammation process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

anti-oxidant Anti- oxidant

Prevents and repairs oxidative damage to cells caused by free radicals.

immunity-booster Immunity Boosters

Support the body’s resistance to infection and strengthen immune vigilance and response.

mind Mind

Enhancers encourage vibrant skin and hair and improve mood and mental agility.

disease-preventing Disease Prevention

Reduces risk factors for common degenerative and age-related diseases.