U.S. News and World Report published an article about research conducted by James Hargrove, associate professor of foods and nutrition, and other UGA scientists. The research focused on the health benefits of adding herbs and spices to foods.
“One can put a lot of antioxidant power into meals by using spices,” Hargrove said. “Because of the way they’re prepared, herbs and spices tend to have low calorie contents. . . We said, ‘Let’s just go to Wal-Mart, get all the McCormick brand spices we can find and check those. That was as complicated as our study design was.”
