I have enjoyed varieties of tea that I never considered before. Lipton Tea has always been the Wonder Bread of teas, heavily promoted, absent of flavor. I enjoyed tea in Canada because we had the Boston Tea Party and they didn't. I actually brought US coffee to my vicarage as a favor.
What really unsettled me was the emphasis on spices. I have some in the cupboard that still use Roman numerals for dates. "Must be used by MDMLVI." I have tossed them out after seeing waiting patiently in the Stygian darkness of the upper shelves.
The name withheld consultant gave me The Spice Cook Book, by Avanelle Day and Lillie Stuckey. The spices have their own biographies in alphabetical order, with illustrations. Allspice is first. I knew of it, never used it. Anise. Basil. Bay Leaf, etc. I knew a little, but only enough to ignore all of them except pepper.
That link will start the reader on a fantastic list of short topics on nutrition. I have found it - and his books - a great source parallel to Dr. Joel Fuhrman. I have learned that spices are a great bonus for natural foods but also leverage to make those Creation benefits multiply.
For example, plant-based cooks will discover that the crucifers - kale, collards, broccoli, etc - lose some nutrition by being blanched (boiled). However, ground mustard seed brings out the nutrition seemingly lost by blanching. Nevertheless, using an avalanche of mustard will render the intended meal almost radioactive. I learned my lesson when even Charlie Sue refused to eat it.
Now I add a gentle amount of mustard to the crucifers, which are super-stars in nutrition.
I eat blueberries twice a day now, and Greger wrote that apples and blueberries increase their nutritional octane by a great deal. I am going to do that tomorrow, when I fill up on blueberries and apples.
Old fashioned oatmeal makes a great breakfast or supper, so I add blueberries (and soon apples) to my evening oatmeal, plus cinnamon, and ground flax.