Can certain herbs and spices really boost immunity, control blood sugar, lower blood pressure and ease joint pain? As registered dietician Alison Ryan discusses in this Stanford Hospital & Clinics video, a growing body of scientific evidence suggests the answer is yes. During the 90-minute presentation, she explains in detail how ginger, turmeric, cinnamon and other ingredients can add a healthful punch to any meal, snack, or beverage by working to curb inflammation and prevent or delay certain types of cell damage. The talk is part of the Healthy Strides Ernest Rosenbaum Cancer Survivorship Lecture Series presented by the Cancer Supportive Care Program at Stanford.
Previously: How food may influence our cells and overall health and Nature/nurture study of type 2 diabetes risk unearths carrots as potential risk reducers
