Studies have shown that adding spices to meals during cooking can reduce salt intake and lower blood pressure.
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Penn State University researchers identified 71 people with risk factors for heart disease A randomized crossover trial was conducted on adults. In the subjects’ normal diet, 24 kinds of herbs and spices (basil, thyme, cinnamon and turmeric) were added in small amounts (0.5 g/day), moderate amounts (3.2 g/day), and high amounts (6.5 g/day), respectively mixture), consumed for 4 weeks for blood pressure comparison. The 24-hour mean systolic blood pressure was lowered by 1.9 mmHg in the high intake compared with the moderate fragrance; the 24-hour mean diastolic blood pressure was reduced by 1.5 mmHg in the high intake compared with the low fragrance.
The study proves that adding spices to the diet not only has the effect of lowering blood pressure, but also improves the taste and reduces the addition of salt and sugar.
(China Women’s News Sharp)