Antioxidants On The Rise

Pictured dish was created by Stampede Meat Corporate Chef Roger Waysok: turmeric chicken, brown rice, herb grilled peppers, cilantro lime pesto

Turmeric seems to be popping up everywhere. In rice sure, on chicken no problem, but in smoothies, juices, or even turmeric ice cream? It seems there is no stopping the reach of this bright yellow spice, but why?

Sure, it gives food a unique exciting color and has a distinct flavor, but what it really comes down to is antioxidants. Looking at other foods high in antioxidants you will notice they’re becoming more common: pomegranate, green tea, acai (ah-sigh-EE), juniper. All these foods, besides being extremely delicious, counteract free radicals.

What are free radicals you ask? Free radicals are chemicals that damage your cells, cause skin aging, and can cause illnesses. Your body makes free radicals as it processes food, sunlight, and toxins like smoke, pollution, and alcohol. Antioxidants either stop free radicals before they form or break them down so they’re harmless.

Stampede’s culinary team has been using these ingredients packed with antioxidants to create new flavors with added health benefits. Turmeric as well as pomegranate are found in Moroccan, Middle Eastern, Indian and Southeast Asian cuisines; flavor profiles that are all on the rise in today’s food scene. “Moroccan chicken, yellow curry beef, pomegranate molasses chicken, rosemary and juniper pork loin, are all exciting dishes that are unique and beneficial for your body.”  said Stampede Meat Corporate Chef in Business Development Roger Waysok. “There are so many consumers out there choosing foods WITH added health benefits, so we’re encouraging the brands we support to incorporate these ingredients into their protein flavor profiles when discussing menu innovation.”