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Research finds spices reduce risk of disease

Spices could make high fat meals healthier

Adding culinary spices to dishes can help people to reduce their oxidative stress, the results of new research suggest.

Conducted by Penn State and published in the Journal of Nutrition, a study found adding the likes of turmeric and cinnamon to a meal can reduce the negative responses a body has to triglyceride levels after eating high-fat food.

Meals, consisting of chicken curry, Italian herb bread and a cinnamon biscuit were prepared for six overweight men between the ages of 30 and 65 on two days.

They were given a control plate and then same dish but with the addition of spices such as rosemary, oregano, garlic powder, black pepper and paprika.

Sheila West, associate professor of biobehavioral health at Penn State, said: "We found that adding spices to a high-fat meal reduced triglyceride response by about 30 per cent, compared to a similar meal with no spices added."

This comes after Rebecca Hardy noted in an article for the Independent that some chefs are adding spices to their desserts to cut down on the amount of sugar required.

Related Products: Ground Turmeric, Ground Cinnamon, Paprika, Black Peppercorns, Oregano

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