A Normal Dose of Certain Spices can Fight Inflammation
Ten spices used for cooking were scientifically tested to determine if they had anti-inflammatory properties. The test was performed on people who ate a normal dose of the spice.
Ten subjects were each given a small dose of a certain spice. Their blood was drawn and placed on an oxidized cholesterol sample. The sample is what would be in your bloodstream if you ate one piece of fried chicken.
Four spices out of the ten tested, even in small amounts tested, were determined to reduce the inflammation caused by the oxidized cholesterol sample.
Check out the short video below to see which spices reduce inflammation