Love that fatty barbecue, but worried about triglycerides? Spice it up with turmeric or cinnamon. Researchers at Penn State are convinced that adding spices to a high-fat meal reduces triglyceride response by about 30 percent. Medical News Today reports that, in research sponsored by the McCormick Science Institute (sound familiar?), scientists at the school prepared meals for six overweight but healthy men between the ages of 30 and 65. The researchers added two tablespoons of culinary spices chosen for their antioxidant activity (rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika) to each serving of the test meal, which consisted of chicken curry, Italian herb bread, and a cinnamon biscuit. A control meal was identical, but had no spices. Blood tests on the happy eaters showed that when the meal contained a blend of antioxidant spices, antioxidant activity in the blood was increased by 13 percent and insulin response decreased by about 20 percent.
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Sunday, June 1, 2025
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