Rocky Mountain University of Health Profession’s (RMUoHP) Denise Pickett-Bernard, PhD, RDN, LDN, IFMCP, IFNCP, shared some exciting tips for staying healthy during Heart Health Month this February.
Pickett-Bernard, the Functional Nutrition Certificate Director and Master of Science in Health Science Nutrition Concentration Track Director, shared some specific spices that have been shown to help prevent risk of cardiovascular disease.
“What do cumin, cumin seeds, lemon juice, olive oil, curry powder, ginger, turmeric, parsley, chilis, garlic, and black pepper all have in common? There is research to support that they all can play a role in reducing inflammation in the body,” says Pickett-Bernard. “Inflammation is an underlying factor in cardiovascular disease. Taking measures to reduce inflammation will therefore reduce the risk of heart disease.”
Pickett-Bernard adds, “The easiest and most delicious way to reduce inflammation is to include plant foods, specifically herbs and spices in a meal pattern.”
While there might be a variety of meals that incorporate the herbs, spices, and plant foods listed above, Pickett-Bernard recommends a recipe for an Indian Spiced Chicken Kebab.
