SENIOR WOMEN: ADD SPICES TO MEALS TO LOWER HEART DISEASE RISK

Mar 18th, 2012 | By Sharon Shaw Elrod MSW EdD | Category: For Senior Women

Spices Added to Meals Lowers Triglycerides and Insulin

Scientific research is now adding to reasons why we senior citizens who love to cook add spices, even when the recipe doesn’t call for them.  Researchers at Penn State discovered that more heavily spiced meals actually lowers triglycerides, one of the fats found in the blood.  The spices also work when the meal has a lot of oil in sauces and bad fats.

In the subjects included in the study, there was a decrease of triglycerides by one-third for those who ate a meal with spices, compared to those eating the same meal without spices. The researchers were surprised with the differences they found.

There are a ton of spices out there, so which ones are we talking about?  Interestingly, they are spices commonly included in Ayurveda remedies.  Here’s the list:

  • turmeric
  • garlic
  • oregano
  • paprika
  • rosemary
  • ginger
  • cumin
  • coriander

A second study is in process and is intended to replicate the first.  Additionally, studies in the future will look at which of the spices identified work best, and at what levels or dosages.

A cardiologist at the University of California (Los Angeles) was also interested in the drop in insulin levels found in the study.  Ravi Dave reviewed the study and focused on the 20% drop in insulin in the subjects.  He said, “What we have is more emerging data on the benefits of spice, so I’m excited.”  (NPR, March 12, 2012)

SCJ recommends we seniors stay in touch with this research to be able to take advantage of something as simple as adding spices to a meal to promote good health.



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