Tuesday, March 13, 2012

To Cut The Risk Of A High-Fat Meal, Add Spice

Check out this recent NPR feature on Penn Sate researcher Sheila West's study of the effects of spices on triglyceride levels, a known factor linked to heart disease, and remember, let the spice flow and the blood will flow more freely:
To me, the biggest advantage [found in the study] is the lowering of triglycerides and the insulin levels [which dropped about 20 percent]," explains cardiologist Ravi Dave of he University of California, Los Angeles who has reviewed West's spice research study. He explains that keeping these levels low can lower the risk of metabolic syndrome — as well as diabetes and heart disease.

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