It’s been said that variety is the spice of life. Research shows that may literally be true. Adding an array of spices to a meal makes it tastier, and it may also help reduce inflammation.
Recent findings by Penn State University researchers show that study participants who used a 13-spice blend in high-fat, high-carbohydrate meals had lower inflammatory markers than those who ate bland meals.
Chronic inflammation has been linked to a host of health issues, including cardiovascular disease, obesity and cancer. Short bursts of acute inflammation can be sparked by meals that are high in fat and carbohydrates, and this can lead to chronic inflammation.
The researchers deployed a blend that included turmeric, thyme, rosemary, red pepper, parsley and a number of other spices. The study participants were men between the ages 40 and 65 who were overweight and had at least one cardiovascular disease risk factor.
On separate days, they randomly ate three versions of a high-fat, high-carbohydrate meal. One meal contained no spices, while the other two contained two grams and six grams of the spice blend. Blood samples were taken before the meals and then again hourly for four hours after the meals.
Those who ate six grams of spices, which equals between one teaspoon and one tablespoon, had fewer signs of inflammation and better indicators of blood vessel health. The researchers couldn’t say if one particular spice was especially effective, but the combo seemed to get the best results.
Spices alone won’t get it done. Weight loss and exercise are also important for keeping chronic inflammation at bay.