As per Sri K Srinivasan, (Senior scientist and head of the department biochemistry and nutrition, CFTRI) “Spices used in Indian cuisine not only make it tastier and aromatic but also provide an array of health benefits”. Speaking on World Food Day organized by Indian Medical Association here on Tuesday, “Indians were the first to know the benefits of spices and started using it. The importance of spices was discovered during the Vedic age” he said. Spices increase the nutritional quality of food and reduce the need for other less healthy flavours like salt, fat and sugar. Spices reduce the need for sodium, he added. Spices are also known to check obesity and cholesterol. Dr Srinivasan attributed the higher incidence of lifestyle diseases in the West to the meager use of spices in their cuisine. Spices have more disease-fighting antioxidants. Curry powders prepared out of spices has more beneficial properties, he added.
Source : The Times Of India
