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Study Shows Herbs and Spices Help Cut Fat Without Losing Flavor

The McCormick Science Institute and its many partners are committed to improving public health through healthier eating. A recent study supported by the McCormick Science Institute, and conducted by researchers from the University of Colorado Anschutz Medical Campus at the CU Anschutz Health and Wellness Center, showed that adding flavor with spices and herbs can help make reduced-fat foods as appealing as higher-fat versions. While seemingly simple, the results of the study could have a major impact for people trying to cut back on calories without sacrificing flavor. As Dr. James Hill, Executive Director of the Anschutz Health and Wellness Center, says, “Spices can be a tool to help people eat healthier.”