Other spices and herbs were "still rich compared to other foods" when it comes to the effect, he said.
Lona Sandon, national spokesperson for the American Dietetic Association, said that while research does suggest that spices are high in antioxidants and may reduce blood-sugar levels, it's difficult to make recommendations about how much to use.
Even so, "I say add as much herbs and spices as your taste buds and tummy can take," she said. "They add flavor and fun to foods without adding calories or fat. Their potential for promoting health outweighs any risks, unless, of course, you have an allergy to a particular spice."
Learn about the history of spices from the University of California at Los Angeles.
SOURCES: James Hargrove, Ph.D., associate professor, Department of Foods and Nutrition, The University of Georgia, Athens; Lona Sandon, ME.d., R.D., assistant professor, University of Texas Southwestern, Dallas, and national spokeswoman, American Dietetic Association, Dallas; June 2008, Journal of Medicinal Food
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