Indian food curries favor with health experts
By Madelyn Miller, the TravelLady
Eating curry dishes may help prevent Alzheimer’s disease and cancer. This news is almost as good as knowing that chocolate and red wine are healthy.
Studies Reveal Curry Helps Prevent Alzheimer’s Disease and Cancer
Time Magazine’s on-line edition reported earlier this month that curcumin, the yellow pigment found in the spice turmeric, which is an ingredient in yellow curry powder, inhibits cell growth in melanoma, a form of skin cancer.
Another recent study reported in the Journal of Biological Chemistry indicates that curcumin, or turmeric, may be beneficial in combating Alzheimer’s. The study started with a group of 100 Americans 72 years of age. The study found 48 of those would get Alzheimer’s. The results were compared to the same number of residents in India
, where only two out of 100 came down with the disease. The study, done on rats, found that curcumin or turmeric inhibited the formation of destructive plaque deposits in the brain, broke up existing plaques and reduced Alzheimer’s related inflammation in brain tissue.
I am so glad to know this. I had lunch at Clay Pit, my favorite Indian restaurant in Addison, Texas. I felt guilty stuffing myself, but now I think it was just some subliminal urge that made me know it was good for me.
To add turmeric to your diet, Clay Pit Executive Chef Tinku Saini recommends ordering items from the “Tandoori Grill” section of Clay Pit’s menu in which many of the marinades use the ingredient turmeric, specifically Tandoori Chicken and Chicken Tikedar. Chef Tinku also suggested one of Clay Pit’s Rice Creations, Basmati rice stir-fried with a choice of vegetables, chicken, lamb, beef or shrimp and served with Raita. Turmeric has a bitter, pungent flavor and an intense yellow-orange color. It is almost always used in curry preparations.
Ref: http://www.travellady.com/Issues/July05/1696DontWorryEatCurry.htm
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