You have high blood fats, mixing these spices works faster than drugs

A group of researchers from the University of Pennsylvania compared the effects of a chicken meal with fat and without the mixture of fragrant plants and spices. Spilled plants and spices were selected for grams because they have more antioxidants than any other food group.

Little wonder that people in the group where spices were used doubled their antioxidating power in blood, compared with those in the group that did not use spices. The first group even finished with 30 percent less fat (triglycerides) in blood after meal and improved insulin sensitivity.

Researchers concluded that the involvement of spices in daily diet may help to normalise and control post-accession concerns (after eating) of glucose (scires) and lipids (indysces) by promoting antioxidant protection.

Why should we experience such concerns? This study reminds me of those who say that if smokers consume vegetables, they are protected from cancer.

But this is not a solution, they have to be told to quit smoking. Of course, they can do both, and in the context of the study of spices, it means adopting a plant diet rich in antioxidants, which can offer the best of both worlds.

Some of my favorite mixtures are the pumpkin's spices, dust sludge, hot pepper, Chinese spices, an Indian mixture of spices called “garam bella”, an Ethiopian mixture called “bere”, Italian spices, chicken spices, and a mixture of the Middle East called “èza<5>.

Mixing spices is an appropriate way to ensure a balance of taste while increasing their consumption, but make sure that these mixtures are free of salt.