Spices have for centuries been hailed not only for their flavor but also for their healing powers. From Ayurvedic potions of old to new-fangled wellness fads, the popularity of natural remedies like ginger, garlic, and turmeric keeps increasing. Yet as more individuals turn to turmeric shots or add raw garlic and minced ginger to their meals in large quantities, a sobering question must be asked: Do these potent herbs and spices cross with your prescription medication?

Recent studies and expert opinions indicate that although these natural compounds provide various health advantages, overindulgence — particularly in supplement form — may present unforeseen effects upon combination with routine medications.

Spices in Your Kitchen Cabinet That Are More Potent Than You Think

Turmeric, ginger, and garlic are all known for their anti-inflammatory and antioxidant properties. They’re used to alleviate everything from indigestion to joint pain, and even in the management of chronic diseases. But just like pharmaceutical drugs, these spices contain biologically active compounds that interact with the body’s systems — and potentially with medications.

For example, the active ingredient in turmeric, curcumin, is acclaimed for its anti-inflammatory properties and its ability to enhance the immune system. However, curcumin can thin the blood and reduce blood sugar levels when taken in excessive amounts, posing complications to individuals taking blood-thinners or diabetes medications.

Similarly, ginger, revered in both Eastern and Western practices for its digestive benefits and anti-nausea effects, can increase bleeding risk and cause arrhythmia in people with heart conditions if consumed in excess.

Garlic, known for its powerful antibacterial and antiviral qualities, can impact liver enzymes and enhance the effects of anticoagulants, thus raising the risk of bleeding.

Turmeric

Turmeric has attained superfood status for a reason. Its anti-inflammatory properties have made it a staple for relieving joint pain, metabolic syndrome, and even for preventing cancer. Those same characteristics, though, can be detrimental when consumed in high amounts.

Overconsumption of curcumin — particularly in supplements — may lead to gastrointestinal problems such as constipation, bloating, and acid reflux. More seriously, turmeric contains anticoagulant properties, which means it may interfere with blood clotting, particularly when accompanied by medications like aspirin, warfarin, or clopidogrel.

High doses of turmeric have also been found in some case studies to interfere with the way the liver metabolizes drugs, changing their effectiveness or enhancing side effects. Professionals suggest keeping turmeric consumption to a maximum of 3 grams per day, which is easily obtained through ordinary cooking.

Ginger

Ginger is another spice frequently used to alleviate gastrointestinal distress, lower inflammation, and avoid nausea. Large quantities, however — greater than 4 grams a day — can result in heartburn, mouth burns, and even diarrhea.

Its anticoagulant properties, while healthy for cardiovascular well-being, are hazardous when taken together with prescription anticoagulants. Ginger also interacts with drugs taken to control high blood pressure and diabetes and can either accentuate or attenuate their effects.

Individuals undergoing surgery are also instructed not to take ginger supplements prior to surgery for a few days in order to minimize the chances of excess bleeding.

Garlic

Garlic has been most commonly used for its cholesterol-lowering, blood pressure-controlling, and infection-fighting capabilities. Its major constituent, allicin, is very active but also tends to interfere with medication metabolism.

Overconsumption of garlic will enhance the action of anticoagulants, exacerbate the risk of gastrointestinal upset, and interfere with HIV/AIDS treatment and some anti-cancer therapies. Research indicates the optimal dose to benefit from garlic without loss of safety is between 1 and 2 cloves daily (3–6 grams).

High-dose supplements pose the most risk and need to be taken carefully, especially by those with complicated medication regimes.

Cloves

Cloves are bursting with eugenol, a substance with anti-inflammatory, antimicrobial, and anesthetic qualities. They have been used traditionally to treat toothaches, soothe digestion, and even benefit the liver. But although the advantages are significant, so are the dangers — particularly for those taking some medications.

The eugenol is a strong substance that also serves as a natural blood thinner. This characteristic, although desirable under certain circumstances, can be hazardous to patients using anticoagulant drugs like warfarin or aspirin. In excess, cloves have the potential to enhance the effects of such drugs, an effect that increases bruising or internal bleeding risks. In addition, because eugenol thins the blood, medical practitioners generally instruct patients to desist from clove oil or supplements containing cloves at least two weeks before undergoing any surgical operation in order to reduce complications from compromised blood clotting.

Another less well-known issue is the effect of cloves on blood glucose levels. Research indicates that cloves can reduce blood glucose, and when taken with diabetes medications, could increase the risk of hypoglycemia, a condition characterized by dizziness, sweating, and fatigue. Therefore, diabetic patients should be particularly vigilant and consult a medical practitioner before using cloves in medicinal amounts regularly.

Although general culinary use of whole cloves in tea or food preparation is safe, concentrated oil of cloves and supplements must be used cautiously. It is recommended by experts to take less than 2.5 mg/kg of body weight per day of clove oil, and avoid prolonged use except under medical advice.

Cinnamon

Cinnamon has been traditionally extolled for its warm flavor and health-promoting virtues — notably Ceylon cinnamon, commonly known as "true" cinnamon.

Famous for its power to assist in balancing blood sugar, lowering inflammation, and also acting as a natural sweetener, it is now found in popular use in both kitchens and health foods. But one must take care to separate Ceylon from the more widely available Cassia cinnamon, which has much higher coumarin content, a chemical connected with possible health threats if taken in great quantities. To avoid risk, one should be aware of dosage.

As per the European Food Safety Authority (EFSA), the amount of coumarin consumed must not be more than 0.1 mg for each kilogram of body weight on a daily basis. This accounts for about ½ to 1 teaspoon of Cassia cinnamon per day for a typical adult. For those who consume cinnamon on a regular basis — particularly in health supplements — Ceylon cinnamon is the better choice, as it has much less coumarin and is at lower risk for side effects.

Supplements vs. Culinary Use: Know the Difference

Like with ginger, turmeric, and garlic, the worry lies less in using these spices as a cooking agent — and more with concentrated supplement or oil consumption, where active ingredients are extremely powerful. Most people think if something is "natural," then it can't possibly harm you. Natural, however, does not always equate to safe, particularly in combination with prescription medications.

A 2023 review in the Journal of Integrative Medicine pointed out that spice-based supplements are one of the most frequently reported natural products to cause interaction with medications, especially those with cardiovascular, hepatic, and endocrine effects.

Why Supplements Are More Dangerous Than Spices Used in Cooking?

One of the main differences health professionals point out is between the use of these spices in normal cooking and taking them in concentrated supplement form.

Although it's unlikely that food amounts of turmeric, ginger, or garlic would be harmful, supplements may provide huge doses that overwhelm the body's capacity to metabolize them harmlessly. In addition, supplements are not as strictly regulated as pharmaceutical medicines, which results in variability in potency and purity.

A University of Mississippi study found that substances such as cinnamaldehyde in cinnamon are able to stimulate liver enzymes that enhance the metabolism of drugs, possibly diminishing the efficacy of a drug. While yet to be tested in humans, this type of interaction is a good reason to be careful when adding any herbal supplement to your daily regimen.

When to Consult A Doctor?

The bottom line? Natural doesn't necessarily equate with harmless — particularly when spices are combined with prescription medications. Individuals taking medications for blood pressure, diabetes, heart disease, bleeding disorders, or cancer should always speak with their healthcare provider before initiating any herbal supplements.

Things to Keep In Mind

Use only culinary amounts of spices such as turmeric, ginger, and garlic.

• Shun high-dose supplement use except on orders from a licensed medical practitioner.
• If you're taking anticoagulants, insulin, or chemotherapy, caution is necessary.
• Watch for unusual symptoms, including bruising easily, feeling tired, or having abdominal pain, and tell your doctor.
• Used in small amounts, spices such as ginger, garlic, and turmeric can add flavor to your food and to your life. But abuse — particularly in the form of supplements — can cause unanticipated and potentially deadly interactions with prescription drugs.

So although a golden turmeric latte or garlicky stir-fry may appear to be the healthiest option, it's always best to take the big picture into account — particularly if your medicine cabinet is at stake. After all, even the healthiest of foods have their cautionary tales. If unsure, ask your healthcare provider — and let balance be the spice of life.

Avid tea drinkers now have a reason to rejoice as drinking tea regularly may be linked with a lower risk of cardiovascular disease. A new study has found that people who drank around six to eight cups a day are at low risk. However, researchers warn that this does not mean everyone should increase their tea consumption.

Published in the Journal of Internal Medicine, the study examined data from 485,934 adults in China, aged 30 to 79. Over an average follow-up of about nine years, researchers identified 14,863 cases of cardiovascular and other vascular diseases, including heart attacks, strokes and peripheral artery disease.

Tea Drinkers At Lower Heart Disease Risk

People who drank tea at least three days a week had an approximately 11% lower risk of developing vascular disease than those who drank it less frequently.

The lowest estimated risk was observed among people who drank around six to eight cups daily. However, risk began to rise again at higher consumption levels.

The findings are based on an observational study. It means that they just show an association rather than proving that tea directly prevents heart disease. It is also important to note that participants reported their own habits of drinking tea, and researchers did not use a standard cup size.

Emergency physician Dr Leana Wen cautioned against interpreting the results and drinking multiple cups of tea as a daily target, according to CNN. She said, "People should not interpret this to mean that everyone should aim to drink six to eight cups of tea daily."

Also read: India Proposes Lower Pesticide Residue Limits In Tea Than US & Japan: What Are The Health Risks?

What Type Of Tea Is The Most Beneficial?

The study mostly found associations between black tea consumption and lower cardiovascular risk across different types of vascular disease. Green tea showed benefits for heart health, according to the study.

Black and green tea come from the same plant, Camellia sinensis, but the leaves are processed differently, resulting in different compositions of polyphenols.

Tea contains polyphenols, including flavonoids, which have antioxidant and anti-inflammatory properties. These compounds may help support blood vessel function. Some research has also linked tea consumption with improvements in blood pressure and cholesterol.

However, researchers cannot rule out other lifestyle factors. People who drink tea regularly may differ from non-drinkers in their diet, physical activity, smoking habits and other aspects of health.

Dr Wen said, “Both can be part of a heart-healthy diet — especially if people take care to drink them without added sugar.”

Also read: Mississippi Student Deaths Put Kratom Under Scrutiny: How Dangerous Is It?

Why You Should Avoid Drinking Tea Scalding Hot

The study also found that people who reported drinking tea at a “burning hot” temperature had a 16% higher risk of vascular disease than those who did not regularly drink tea.

The researchers trusted the participants' descriptions of their preferred drinking temperature, rather than measuring the temperature directly. The finding should therefore be interpreted accordingly.

There is another reason to let tea cool before drinking it. Repeated consumption of very hot beverages has been linked to an increased risk of oesophageal cancer.

Researchers Warn

The study does not prove that drinking more tea will lower an individual's risk of heart disease, and the findings may not apply in the same way to every population.

Additionally, tea also contains caffeine. An eight-ounce cup of black tea typically contains around 30 to 50 milligrams, while green tea generally contains less. Excessive caffeine intake can contribute to sleep problems, anxiety or palpitations. Pregnant people are generally advised to limit caffeine to 200 milligrams a day,.

Drinking unsweetened tea can be part of a daily diet, especially when it replaces sugary drinks. Apart from this, regular physical activity, avoiding smoking, maintaining healthy blood pressure and cholesterol levels, and eating a balanced diet still remain the basic ways to reduce cardiovascular risk.

Raw oysters from a single company have been linked to a Salmonella outbreak across multiple states in the US. At least 27 people have been sickened in 12 states and five hospitalised, according to the US Centers for Disease Control and Prevention (CDC). No deaths have been reported so far.

The outbreak has been pinned down to oysters harvested by Little Wicomico Oyster Company from the Little Wicomico River in Virginia. The company voluntarily recalled oysters harvested between September 18 and October 8, 2026. The river was temporarily closed to shellfish harvesting.

Pennsylvania has reported eight infections, becoming the state with the highest number of cases currently, followed by New York with four and Virginia with three. The recalled oysters were distributed to restaurants and retailers in 16 states and Washington, DC, and may have reached other locations.

Oysters That Appear Fresh Can Still Make You Sick

Contaminated shellfish may not always show signs of spoilage. Therefore, the US Food and Drug Administration (FDA) warns - “Food containing Salmonella may look, smell, and taste normal.”

Oysters can become contaminated with harmful bacteria in the environment where they grow. Eating them raw or undercooked means the bacteria may survive and cause infection. Their appearance, smell and taste cannot reliably establish whether they are safe to eat.

The CDC's investigation found that 10 of the 13 people interviewed about their food exposure had eaten raw oysters before becoming ill. Investigators also found that the oysters eaten by several affected people shared a common source, supporting the link to the Virginia harvest area.

Also read: FDA Expands Recall Of Frozen Berries After E. Coli Outbreak Left 17 Sick

Symptoms Of Salmonella Infection

Salmonella infection may cause:

• Diarrhoea
• Fever
• Abdominal cramps
• Nausea and vomiting

Symptoms usually begin within six hours to six days after the bacteria enters your body. Many people recover within four to seven days without treatment, but some may develop severe illness and need medical care.

It can become serious in young children, older adults aged 65 and above and people with weak immune systems. The bacteria can occasionally enter the bloodstream and cause more severe infections.

The CDC has warned that the actual number of infections may be higher than reported because some people recover without seeking medical care or getting tested.

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What Should Consumers Do?

The FDA advises consumers not to eat recalled oysters from Little Wicomico Oyster Company, identified by harvester certification number VA-1421-SP, that were harvested from the Little Wicomico River between September 18 and October 8, 2026.

Restaurants and retailers should not sell or serve these oysters. Consumers who have them should discard them or contact the seller. Any surfaces or containers that came into contact with the recalled shellfish should be cleaned and sanitised to prevent contamination.

Anyone who ate the recalled oysters and develops symptoms should contact a healthcare provider and mention the possible Salmonella exposure. Bloody diarrhoea, a high fever, signs of dehydration, or vomiting that prevents someone from keeping fluids down warrant prompt medical attention.

The investigation is ongoing, and health officials are continuing to trace the source and distribution of the contaminated oysters.

An 84-day clinical trial has found that a high-fibre diet improved blood sugar control and reduced body weight more effectively than metformin, the standard first-line diabetes drug, in adults newly diagnosed with both type 2 diabetes and obesity.

Researchers led by Li Y and colleagues enrolled adults aged 18 to 70 with newly diagnosed type 2 diabetes and obesity, according to the study published in Frontiers in Microbiology.

Participants were randomly assigned to either a high-fibre dietary intervention, using two standardised fibre formulations plus dietary guidance, or metformin monotherapy, given according to routine clinical practice. Neither group combined the two approaches.

Researchers tracked diet through food frequency questionnaires and 24-hour dietary recalls, and measured outcomes including HbA1c, BMI, fasting blood glucose, and glucose responses during meal tolerance tests.

Fibre beat the drug on blood sugar and weight

By the end of the trial, the high-fibre group had significantly lower HbA1c and BMI than the metformin group, per the study. Continuous glucose monitoring showed the fibre group had more stable blood sugar overall, with lower average glucose levels and less variability throughout the day.

The fibre group also came out ahead on body composition: lower waist-to-hip ratios, lower leg, trunk and total body fat mass, and lower triglyceride levels compared with the metformin group, the researchers reported.

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How the gut bacteria changed

The high-fibre diet reshaped participants’ gut microbiota in ways metformin didn’t. By day 28, the diet had enriched bacteria from the Bifidobacterium and Lactobacillus genera, both generally considered beneficial, while reducing Bilophila wadsworthia, a bacterium linked to gut inflammation, according to the study. Metformin, by contrast, produced little detectable change in gut bacteria.

Several bacterial species associated with fermenting carbohydrates increased specifically in the fibre group. Participants whose acetate levels, a byproduct of that fermentation, rose the most also saw significantly greater drops in HbA1c at both day 28 and day 56, and these participants tended to have distinct gut microbiome profiles at the start of the trial.

Why fibre may work this way

The likely mechanism involves short-chain fatty acids like acetate, produced when gut bacteria ferment fibre. These compounds are thought to boost secretion of GLP-1, the same gut hormone that newer diabetes drugs like semaglutide are designed to mimic, which in turn improves insulin sensitivity and promotes fullness, according to a separate summary of the research by News-Medical.

This isn’t an isolated finding. A separate, smaller crossover trial of 34 newly diagnosed patients, published in a different study, similarly found that early high-fibre nutrition therapy produced rapid improvements in glycaemic control alongside reshaping of the gut microbiome, reinforcing the idea that timing and gut-level changes both matter.

The study’s authors concluded that a high-fibre dietary intervention could be a promising strategy for managing newly diagnosed diabesity, outperforming metformin alone on both blood sugar and weight-related outcomes. They noted that larger trials with longer follow-up are needed to confirm how durable these benefits are and to better understand the exact microbiome mechanisms involved.