A spoonful of spice blend helps the inflammation go down

Published May 26, 2020

Want to enjoy a meal chock full of saturated fat and carbs? (Don’t lie. You know you do.) Adding six grams — a bit more than a teaspoon — of a spice blend can reduce inflammation after eating.

Inflammation after eating? Yep: It’s called acute inflammation and happens after a high-fat/high-sugar meal.

Spices? “[A] blend of basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme, and turmeric.”

All of those? “We can’t say from this study if it was one spice in particular, but this specific blend seemed to be beneficial.”


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