A pinch here and a dash there may be one of the best ways to improve your health.
Herbs and spices are the first “functional foods” because they have been grown and cultivated for thousands of years—as far back as 5000 BC–and have been used for their medicinal benefits since they were first cultivated. Today, research is showing that these culinary treasures do, in fact, provide protection against certain diseases and can improve our diet with their antioxidant punch and by enhancing flavor without any extra calories, fat, sugar or sodium.
A recent national survey conducted by McCormick found that spice consumption is at an all-time high.
Today’s pantry has about 40 different spices, compared to less than 10 in the 1950s. Part of what has driven this growth is knowledge that flavor delivers more than great taste – it offers potential health benefits that make eating for wellness more achievable.
Laurie Harrsen, McCormick
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