Curries have been cooked for thousands of years and have their beginnings as early as 1700BC. Britain has even adopted it as their national dish. But there are great health benefits besides it’s delicious taste. There is evidence that curry can be healthy for your heart. |
The Indian spice Turmeric (it gives rice and curry that yellow color) has also been credited in preventing heart failure, preventing liver failure, and helping with inflammation. According to the American Cancer Society, curcumin (an antioxidant and active ingredient in Turmeric) demonstrated some anti-cancer effects. Turmeric has been promoted mainly as an anti-inflammatory herbal remedy and is said to have few side effects.
Turmeric has a long history in Chinese and Indian medicine dating back as far as Seventh Century AD. In some countries Turmeric has been used to treat such conditions as diarrhea, fever, bronchitis, colds, parasitic worms, leprosy, and bladder and kidney inflammations. In India and Malaysia, there is a custom of making turmeric paste to apply directly onto the skin, a practice now under study for the possibility that it may prevent skin cancer. The bright red forehead mark worn by some Hindu women is sometimes created by mixing turmeric with lime juice. Chefs frequently add turmeric to food because of its rich flavor and deep yellow-orange color. The seasoning is an important ingredient in Indian curries. It is also used to add color to foods such as butter, margarine, cheese, and mustard; to tint cotton, silk, paper, wood, and cosmetics; as a food preservative, and to make pickles.
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