A relative of ginger, turmeric is the spice that gives curries their vivid golden hue and yellow mustard its bright color. For thousands of years, people in India have considered turmeric a healing herb. Studies show that it protects the stomach, helping to prevent ulcers, and it aids in the digestion of fats. The spice may also fight Alzheimer’s disease. Researchers have found that elderly villagers in India appear to have the world's lowest rate of the disease, possibly because of the anti-inflammatory compound curcumin in turmeric. Incorporate turmeric onto your chicken, turkey, rice, or vegetables to get used to the different taste. Duke suggests sprinkling it on cauliflower, broccoli, brussels sprouts, and kale.
Read more: The Healing Powers of Turmeric