By Carol Gore
FoodConnect, San Francisco
carol@foodconnect.com

The more I research the healing properties of food, the more I realize that what our bodies need to promote and maintain health is not found in a bottle of prescription medicine, but in the very food we eat. What follows are ordinary, often overlooked foods, and the amazing benefits they provide.

Parsley: Using fresh herbs is a healthy way to enhance the flavor and aroma of a dish. Italian parsley is a wise choice. Considered Mother Nature’s multivitamin, it’s full of antioxidants and iron. Folk methods say that chewing parsley will get rid of bad breath and rubbing it on a mosquito bite will soothe the itch. It’s also a chemoprotective food, meaning its oils protect our cells from outside toxins, like carcinogens, thereby lessening the risk of cancer and other diseases. Sprinkle this wonderfood in soups or meat marinades for a fresh flavor and vibrant color.

Tea: Long enjoyed served ice cold and sweet in the south, tea is ripe with our bodies’ best buddies, antioxidants. Studies have shown that, thanks to these buddies, regular consumption can ward off cardiovascular disease. So, sip on. And if you reach for the sugar, reach for organic cane sugar and use moderately.

Black pepper: Perhaps the most popular spice (wars have been waged over the stuff), black pepper is a common staple in the kitchen and tableside. The spice, which is the flower of the pepper plant, aids in digestion, alleviating such complaints as heartburn and indigestion. Chalky, pink liquids claim to do the same, but just don’t taste as good. And the heat you taste? It comes from the outer layer of the peppercorn and helps your body breakdown fat cells faster and more efficiently. For maximum freshness, buy whole and grind just before use.

Natural fats/ oils: While the beautiful piece of meat searing in the pan may get the most attention, the type of fat it’s cooked in should not be ignored. Now that studies have found margarine to be, plainly speaking, unhealthy, folks are going back to the fats used by our grandparents. Some vegetable oils, like olive and canola, are high in unsaturated fats which lower your bad cholesterol while raising the good. Delicious cooking fats like butter and bacon fat contain a higher percentage of saturated fat, which can raise bad cholesterol. But before you go buying that tub of margarine consider this: small amounts of unsaturated fats in a diet can offset the effects of saturated fat. One solution is to use a mixture of olive oil and butter when cooking. With the oil, the butter will reach a higher cooking temperature (perfect for searing), the butter will add great flavor, and your heart and palette will sing with joy. Stay away from anything hydrogenated which will only make your jeans tighter and your heart sad.

Continue enjoying these wonderful, healing foods that can be found right in our pantries, and watch as your trips to the doctor and pharmacy decline.