New research shows that adding plenty of spices reduces inflammation. 

In a randomized, controlled feeding study, Penn State researchers found that when participants ate a meal high in fat and carbohydrates with six grams of a spice blend added, they had lower inflammation markers compared to when they ate a meal with less or no spices.

The researchers used a somewhat random blend of basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme and turmeric. 

It's likely that the most anti-inflammatory of these spices are ginger and turmeric. 

Most so-called lifestyle disease are associated with chronic inflammation, including cancer, cardiovascular disease and obesity, which affect some 72 percent of the U.S. population.

The ideal diet is the Spartan Diet, which starts with the highest-quality non-inflammatory foods that are flavored deliciously with plenty of herbs and spices for maximum health and deliciousness. 

(The picture shows the glorious spices I once bought in the Marrakesh Medina in Morocco.)