Fat Negative Effects tackles with Spices

High-fat food is making the tongue addicted. However, if consumed in excess, of course, bad for your health. As a workaround, there are special tricks you can do.
Research conducted by a team from Pennsylvania State University, USA, found that the negative effects of high fat foods can be reduced with a delicious mixture of spices, like turmeric, cinnamon, paprika and black pepper.
According to research published in the Journal of Nutrition, with added spices may reduce triglyceride levels by 30 percent. This compares if the food is not provided seasoning at all. Triglycerides are a type of fat found in the bloodstream.
In research, involving teams of six men who were overweight between the ages of 30 to 65 years. They are given food, among others, curry chicken, Italian bread sprinkled with herbs, and cinnamon biscuits.
In the food they added two tablespoons of the spice. Such as rosemary, oregano, cinnamon, turmeric, black pepper, sliced ​​garlic, or garlic powder.
Spices were selected because they contain potent antioxidants. The researchers took blood from the respondents every 30 minutes for three hours. They found that the antioxidant activity in the blood increased 13 percent, while the insulin response decreased by 20 percent after eating food rich in spices.
Doses of antioxidant spices which is equivalent to the antioxidants contained in five ounces of red wine or 1.4 ounces of dark chocolate. The researchers also revealed that, if oxidative stress contributes to chronic diseases such as heart disease, arthritis, and diabetes, antioxidants can help in combating the negative effects.
Another study by a team from the University of Georgia also find herbs and spices such as cloves, cinnamon, oregano, and sage can inhibit tissue damage and inflammation caused by high blood sugar levels. So, from now multiply the spices in the cooking fat to reduce the negative effects.