As you’ve read here many times, chronic inflammation is the driving force behind the development of chronic disease — cancer, heart disease, arthritis, Alzheimer’s, and many more.
So if you want to reduce your risk of these devastating diseases, you’ll need to slash inflammation levels. And you might be surprised how one popular, yet potent, kitchen spice can do just that.
I’m talking about black pepper. And after today, you’ll see this common spice in an entirely new light. But more importantly, you’ll have a new tool to manage damaging chronic inflammation.
Sprinkle on some antioxidant, anti-inflammatory, and probiotic benefits
Black pepper contains an active chemical called piperine, and like many other natural spices, piperine has been shown to enhance the health of your microbiome — the massive community of beneficial bacteria in your gastrointestinal (GI) tract.
Your gut bacteria has a very powerful influence over your health — including regulating your inflammation levels. Of course, a balanced, healthy microbiome — nourished by whole foods and natural spices — reduces systemic inflammation throughout your body. Clearly, it should be one of your top priorities to ensure your microbiome is in check.
To illustrate the influence your microbiome has on inflammation, Dr. Marc Micozzi cites a recent study in his Protocol for Eliminating Deadly Inflammation, where piperine extract significantly reduced arthritic symptoms in ankle joints in just four to eight days.
Dr. Micozzi explains that piperine works as an anti-inflammatory in two major ways:
- Pepper contains many antioxidants, which help prevent and repair cellular damage from free radicals. And Dr. Micozzi adds, “The prevention of free radical damage blocks processes involved in the development of heart disease, liver disease, and cancer.”
- Pepper also keeps the GI healthy by helping move digestive contents through the gut, preventing constipation, intestinal gas, and diarrhea.
And Dr. Micozzi points out another outstanding effect of black pepper: It helps your body absorb a variety of botanical and herbal compounds.
For instance, piperine slows the metabolic processing of turmeric (curry spice) in the liver, which means your turmeric levels stay high, increasing its bioavailability.
This can produce significant results since curcumin (the active component of turmeric) has been shown to be just as effective at reducing inflammation as ibuprofen, Cox-2 inhibitors, and other non-steroidal anti-inflammatory drugs (NSAIDs).
In fact, some brands of turmeric supplements incorporate black pepper into their formulas specifically to supercharge curcumin’s anti-inflammatory effects.
Pepper’s brain boosting bonus
Another important piperine benefit is cognitive health. As Dr. Micozzi notes, “Piperine has been shown to boost cognitive function and memory. And preliminary research suggests patients with Alzheimer’s disease and dementia could benefit from eating more fresh pepper.”
Again, piperine’s anti-inflammatory action appears to be the key to this benefit. As recent research shows, inflammation plays a central role in Alzheimer’s development.
And to all of this, Dr. Micozzi adds three more pepper benefits:
- It encourages weight loss
Piperine supports the breakdown of fat calls and helps modulate sugar metabolism.
- It promotes urination
Dr. Micozzi points out that this action eliminates excess fluids, urea, and uric acid (an additional benefit for gout patients).
- It acts as a natural detoxifier
Pepper facilitates sweating, which removes toxins and clears out skin pores. It can also help break up mucus and phlegm in the upper respiratory tract when you have a cold.
And pepper provides another detoxifying action on the grill. A recent University of Kansas study showed that cooking with black pepper nearly eliminated a toxin that forms on the surface of meat when it’s cooked.
This toxin — heterocyclic amines (HCAs) — is considered a carcinogenic compound by the World Health Organization, and yet it’s almost completely neutralized with the simple addition of black pepper.
When it comes to grinding, do it yourself
You’ll find it’s easy to reap all of pepper’s benefits if you follow Dr. Micozzi’s one basic tip: Grind your own.
He says, “Since both the outer and inner layers of whole peppercorn are active, freshly ground pepper has a much higher nutritional value than ready-made pepper. You can find whole, fresh peppercorns at the grocery store. Look for ones that appear compact, round, weighty, and wholesome.”
And he recommends storing whole peppercorns in dry, airtight containers at room temperature in a dark, dry place to ensure they retain their potency. That way, you’ll get the most out of this everyday seasoning that Dr. Micozzi calls “the perfect antidote to chronic inflammation.”
Black pepper is just one of many dietary recommendations that Dr. Micozzi highlights in his Protocol for Eliminating Deadly Inflammation. Click here to learn even more about this powerful inflammation-taming protocol, or to enroll today.
“Good news for grilling: Black pepper helps limit cancerous compounds in meat, study shows” Science Daily, 5/16/17. (sciencedaily.com/releases/2017/05/170516105047.htm)