The common kitchen spice that cools inflammation and prevents disease

According to Dr. Marc Micozzi, black pepper is the unsung hero of therapeutic spices. “It’s much more than a simple flavor enhancer,” he says. “In fact, it offers a multitude of amazing health benefits—including its ability to battle chronic inflammation.”

And as research has shown, chronic inflammation is linked to all the major diseases, including heart disease, Type II diabetes, arthritis, depression, Alzheimer’s disease, kidney disease, and cancer.

Which is exactly why Dr. Micozzi gives this versatile spice a spotlight in his Inflammation Fighting Protocol. He explains that in spite of pepper’s spicy taste, it can actually cool inflammation and reduce risk of disease—thanks to its active chemical piperine.

He cites a recent study where piperine extract reduced inflammation in ankle joints and relieved other arthritic symptoms in just four to eight days. Pepper can also enhance the health of your microbiome—and a healthy microbiome is crucial for controlling inflammation.

But fighting inflammation is only one of pepper’s many abilities.

Pepper helps move digestive contents through the GI tract, preventing constipation, intestinal gas, and diarrhea.

Pepper also contains many antioxidants, which help prevent and repair cellular damage from free radicals. The prevention of free radical damage blocks processes involved in the development of heart disease, liver disease, and cancer.

Another benefit of this spice is its protective effect on the brain. Pepper 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.

Pepper also helps with weight loss, by supporting the breakdown of fat cells and modulating sugar metabolism.

Additionally, this everyday kitchen spice works as a natural “detoxifier,” by facilitating sweating, which removes toxins and clears out skin pores. It also promotes urination, which removes excess fluids, urea, and uric acid from the body.

So, what’s the best way to use pepper to garner these many benefits?

Dr. Micozzi suggests investing in a good pepper mill. 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.

He adds, “I suggest sprinkling freshly ground black pepper on…just about anything! From salads to soups to steaks.”

You can find whole, fresh peppercorns at the grocery store. Look for ones that appear compact, round, weighty, and wholesome.

This tasty anti-inflammation approach is just one of many that can help you undo the chronic inflammation that’s at the core of virtually all diseases.

In Dr. Micozzi’s Inflammation Fighting Protocol you’ll find a wide range of strategies to overcome inflammation to promote excellent health. Click here to learn more about this indispensable protocol, or to get started today.

SOURCES

“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)