To control high blood sugar levels, the key to preventing and reversing Type 2 diabetes, Dr. Eric Braverman believes you can have 4 times better medicine than using drugs alone, by balancing your hormones, and improving nutrients and lifestyle, along with your meds. What I found truly amazing about his dietary regime is the addition of many herbs and spices in relatively large amounts to boost nutritional content. Braverman says, “The more nutrients in your food, the more nutritious it is. Everytime you put three or four spices in a meal, you have just upgraded your food. You have made it a superfood.” This was news to me. I love these exotic flavors, but have always regarded them as mere seasonings.
Not so, according to Braverman. He asks his patients to average at least 3 spices a meal: cayenne pepper on brown rice, turmeric on eggs, cinnamon with their yogurt – and the more the better! They should use a lot more herbs too – fresh basil instead of spinach, lots of sage in chicken soup, pesto on omelets. He tells his patients to go out and buy $50 worth of spices and $50 worth of herbal teas for starters. Four thousands flavenoids have been discovered in teas that are all anti-inflammatory. Braverman says aging makes us burn up, dry up, swell up and turn to stone; calcium comes out of our bones and inflammation is rampant. Getting lots of anti-oxidants is an important strategy for aging well. His goal for his patients is 15-20 herbs and spices every day.
This sounds difficult – but is it? We’ve been experimenting at home with all the curry spices, and fresh mint in particular. We have discovered some amazing dishes that are now favorites. Two of these appear below. My husband invented the second one, and it really wakes up your tastebuds! [Do watch your white countertops and utensils when using curry powder, cumin or turmeric as these can stain badly.]
1 lb carrots sliced 1″ thick
2 tablespoons butter or olive oil
1 1/2 teaspoons curry powder
1 tablespoon lemon juice
1 tablespoon honey
1/3 cup chopped walnuts or pecans
Simmer carrots in saucepan with water to cover, for 15-20 minutes till tender. Drain and return carrots to pan. Over low heat, add the remaining ingredients, mix well and serve immediately.
2 cups butternut peeled and cut into chunks
1 teaspoon curry powder
1/2 inch of fresh ginger root, grated
4 cloves garlic, crushed
1 tablespoon of olive oil, with 1 teaspoon of butter
Simmer the butternut chunks in water,with ginger and garlic till tender. Add oil, butter, and curry powder and mash well.
To find out more about Dr. Eric Braverman’s cutting edge practice, read his chapter in Breakthrough: Eight Steps to Wellness, by Suzanne Somers. Three Rivers Press, 2008.