Antioxidant Spices May Reduce Negative Effects of High-Fat Meal

We thought you would find this herbal information interesting ... In a new study, researchers at Penn State have found that eating a diet rich in spices may reduce the body's negative response to high-fat meals.

Researchers added two tablespoons of the herbs rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder, and paprika to meals given to men aged 30-65 who were overweight, but healthy. These spices reportedly increased antioxidant activity in the blood by 13% and decreased insulin response by 20%.

The two tablespoon of spices provides an equivalent amount of antioxidants to those contained in 5 ounces of red wine or 1.4 ounces of dark chocolate.

>>To read the full-text research review, click here.

>>For more information about using herbs to support optimal health and wellness, visit ACHSedu online here for a schedule of upcoming holistic nutrition and herbal medicine classes. Or, call (800) 487-8839 for more information!


Reference:
e! Science News. (2011, August 10). Antioxidant spices reduce negative effects of high-fat meal. Retrieved from http://esciencenews.com/articles/2011/08/10/antioxidant.spices.reduce.negative.effects.high.fat.meal

Help Us Build a List of Favorite Colorful and Nutritious Foods for National Nutrition Month

March is National Nutrition Month and the theme is "Eat Right with Color!" An easy way to start improving your nutrition is to include a variety of color on your plate, including fruits, vegetables, whole grains, lean proteins, and dairy.The American Dietetic Association further suggests Americans "take time during National Nutrition Month to look at their eating patterns and begin to make the small improvements that, over time, add up to significant health benefits."

We asked our ACHS Facebook fans to help us build a list of favorite colorful and nutritious foods. If you're looking for some new ideas and to add some variety to your diet, our fans suggest: yellow sweet peppers, kale, cabbage, broccoli, red tomatoes, red (orange) lentils, bell peppers, lemons, blueberries, purple potatoes, onions, garlic, spinach, collard greens, parsnips, turnips, beets, carrots, and rutabaga.

> See the complete list on ACHS Facebook and add your favorites!