The word culture has become a key word in the conversation around meat and its health benefits.
As more Americans adopt meatless diets, the health effects of eating meat have become a focus of health and science.
Now a study is drawing attention to the word as a food ingredient.
The study in the Journal of Agricultural and Food Chemistry showed that some of the best-known spices and herbs are not necessarily the most healthful.
The researchers looked at some of America’s top-selling spices and their effect on meat consumption.
“There is some disagreement about the relationship between health and spices, and it is important to understand this,” said study author Michael P. S. Kallenfeld, a professor of microbiology at Harvard Medical School and the Harvard School of Public Health.
Samples of meat were analyzed at the Food and Agriculture Organization of the United Nations and found to contain a mixture of spices and ingredients that were not typically used for cooking or processing meat.
They included a spice called coriander that is widely used in Indian and Asian cooking, and a spice that is found in the dried fruits of plants called cardamom, which is used in many Asian and African cuisines.
While the researchers said that the spice used in the study did not cause any significant health problems, they cautioned that it could have been a factor in some of those health problems.
“We would like to avoid any suggestion that this spice could be a contributor to these health issues,” Dr. Kalla said.
The researchers noted that while some spices can be used to enhance a dish, they also can contribute to the harmful effects of meat on human health.
“There are other spices, like cumin, which are used in foods as well as spices that are used to add flavor to food,” said co-author Dr. Thomas R. M. O’Toole, a scientist in the department of food science at the University of California, Berkeley.
“One of the major health effects that we are seeing in this study is that the spices are not helping us get the health benefits we need,” Dr O’Driscoll added.
“We need more information about spices and what they are doing to our health.”
The study also looked at how spices affect meat.
It looked at samples of beef, lamb and pork in which spices were used, and also at samples from samples of processed meat.
The spices used in both groups were found to have different effects on meat.
One group of spices, called cumin-containing spices, were found in meats that were cooked with a high level of heat and other ingredients that are known to cause a high amount of inflammation.
The other group, called turmeric-containing spicy spices, did not contain this type of high heat.
The findings of the study are important because spices can affect how much meat we eat, and in turn, how healthy we are, Dr. O’.
“These spices have been linked to some of our major health issues, including heart disease, cancer, diabetes and inflammatory bowel disease,” he said.
He added that while the findings could not prove that these spices were the main culprits in the increased meat consumption, they did provide further evidence that other spices may be contributing to health problems in meat-eaters.