Chronic inflammation is a precursor to many diseases. James Hébert, director of the Cancer Prevention and Control Program at the University of South Carolina, has been studying how diet triggers or relieves chronic inflammation in the body for decades; he created the Dietary Inflammatory Index (DII), which ratings the inflammatory response or anti-inflammatory effects caused by food.
Herbert's work also affected his diet. When he was interviewed by Business Insider, he said that one of his favorite inflammatory drinks to drink is chai tea. He said that based on his in-depth understanding of inflammation, he chose to drink Indian spice milk tea (masala chai), which he now drinks every day.
Herbert pointed out that the Indian milk tea he made has a lot of spices, including nutmeg, cardamom, ginger, cinnamon and star anise. These spices contain anti-inflammatory effects because of their antioxidants such as phenolic compounds and ketones.
Indian milk tea reduces Herbert's demand for non-steroidal anti-inflammatory drugs such as ibuprofen (NSAIDs, a painkiller); ibuprofen can be used to reduce inflammation, relieve body pain, kidney dysfunction or inflammation. Herbert said he has stopped taking non-steroidal anti-inflammatory drugs since 2011.
In addition, spices such as cardamom, cinnamon and nutmeg can make this drink sweet, Herbert said, which also prevents excessive sweeteners from being added. Herbert's milk tea sauce has added honey to increase the dosage according to personal preference. Black pepper is also an indispensable ingredient because black pepper can increase the bioavailability of curcumin, an anti-inflammatory compound in turmeric.
Herbert said that other spices can be added to milk tea, such as star anise, chili powder or white pepper, vanilla or any ingredients that enhance the flavor or anti-inflammatory properties of the beverage; in addition, fresh raw ginger can be converted into dry ginger. Dry ginger has a stronger effect, but Herbert believes that the taste of dry ginger is not as good as fresh ginger.
When making Indian milk tea, Herbert will put the tea, all spices and ground fresh ginger into a large pot and add a liter of water. You can also use two filter tea balls to hold ingredients, one with ginger and the other with other spices and tea; or directly put all ingredients in water and then filter.
Herbert said that he would soak all the ingredients together for 5 minutes; if you like it, you can also soak it for longer, which will taste more and have stronger anti-inflammatory effects. Finally, add honey and milk.
Responsible editor: Gu Zihuan