As I wrote this I started reviewing the herbs and spices in my menu over the last few days. Just normal days, nothing unusual. Turmeric, cinnamon, nutmeg, grated black pepper, cumin, paprika, thyme, mint, basil, rosemary, hot chili, fresh garlic, grated ginger and the broad combination spices of garam masala and commercial curry powder. That's in addition to ensuring my menu also included items like avocado, nuts, psyllium husks, leafy greens, onions, capsicum (peppers) etc. And, of course, a modicum of red wine. Most of my herbs are grown fresh at home. When the crop is over-abundant I dry it, chop it and store it for future use out of season.
As to which of those, if any, is helping my diabetes or CLL, who knows. But I'll follow my docs' advice and keep doing what I'm doing.
Because, even if they don't improve my health, they definitely help a slightly restricted menu taste good.
Post-script, 18th February 2009. I just became aware of this paper published in Diabetes Care in January 2008:
"CONCLUSIONS— In this meta-analysis of five randomized placebo controlled trials, patients with type 1 or type 2 diabetes receiving cinnamon did not demonstrate statistically or clinically significant changes in A1C, FBG, or lipid parameters in comparison with subjects receiving placebo."