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  The November 2012 issue of Molecular Nutrition and Food Research reported that an ingredient in 1 and 1/2 cups of green tea, epigallocatchin (EGCG), helps reduce blood sugar spikes by about 50% when taken with starches. Some of the effect may be related to the fact that EGCG reduces the activity of alpha amylase (which digests starch) by 34%. If...

A study published in November of 2014 in Nutrition Today shows that high antioxidant spices enhance our health and protect against diseases such as heart disease. The researchers found that when eating a high fat diet that by adding high antioxidant spices such as garlic, rosemary, oregano, cinnamon, cloves, turmeric, ginger and black pepper, that levels...