09/08/2020
A Spicy Benefit to Your Health
Adding spices and herbs is a great way to add some flavor and excitement to your meal, but new research indicates it may also benefit your health.
In a randomized, controlled study, scientists from Penn State University discovered that when subjects ate a meal high in fat and carbohydrates with six grams of a spice blend added, markers of inflammation were reduced compared to when they ate a meal with less or no spices.
The blend of spices included basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme and turmeric. Six grams roughly translates to between one teaspoon to one tablespoon, depending on how the spices are dehydrated.
Experts agree that emphasis should be on eating a healthier diet. But this research shows that adding a variety of spices and herbs may provide some benefit after a meal high in fat and carbohydrates.
Connie J Rogers, Penny M Kris-Etherton, Kristina S Petersen, Ester S Oh. Spices in a High-Saturated-Fat, High-Carbohydrate Meal Reduce Postprandial Proinflammatory Cytokine Secretion in Men with Overweight or Obesity: A 3-Period, Crossover, Randomized Controlled Trial. The Journal of Nutrition, 2020;
https://academic.oup.com/jn/advance-article-abstract/doi/10.1093/jn/nxaa063/5811497?redirectedFrom=fulltext
