Happy National Curry Week!
When you think of healthy eating, curry may be the first thing that comes to mind, but recent studies have shown that many ingredients in a typical curry can have beneficial effects.
- Reduced Risk of Alzheimer’s Disease
One of the spicy ingredients in almost every curry, from korma to vindaloo, turmeric, may be an effective treatment against Alzheimer’s disease. Researchers at the University of California, Los Angeles say a chemical in the spice called curcumin can reduce the formation of nodules in the brain that cause Alzheimer’s by up to 50%.
This may explain why in some villages in India, only 1% of people over 65 have Alzheimer’s disease. Turmeric has also been shown to improve memory, aid digestion, reduce inflammation, fight infections and prevent heart attacks.
- Improve Your Immune System
Paprika, chili and many other spices commonly used in curries prevent colds by stimulating the body’s natural defenses to produce extra mucus that traps viruses and soothes inflamed airways. Eating spicy foods clears the nose and eliminates the “bunged-up” feeling, allowing patients to recover more quickly.
- Improve Your Mood
Lean red meats in curries such as beef, pork and lamb not only contain large amounts of B vitamins, which are important in helping the body release energy from food, but they also improve your mood and promote a more positive mental attitude.
- Lower Risk of Cancer
Tomato-based curries are an excellent source of lycopene. This highly potent antioxidant is much more abundant in cooked tomatoes than in raw tomatoes. Studies have shown that eating cooked tomatoes three or more times a week reduces the risk of prostate, lung, stomach, pancreas, bowel and breast cancer.
- Reduce the Risk of Heart Disease
Regular consumption of cooked tomatoes prevents blood clots from forming and reduces the risk of heart attack and stroke by up to 48%. Many spices, such as curry powder, hot paprika and thyme, contain salicylic acid, a compound that scientists believe can suppress inflammation in blood vessels that can lead to arteriosclerosis, potentially reducing the risk of heart disease.
- Improve Blood Circulation and Reduce Pain
Ginger, commonly used in curries, contains antioxidants that react with free radicals that cause tissue damage and joint inflammation, helping to reduce arthritis pain. Chili peppers have also been shown to be powerful painkiller.
- Increase Metabolic Rate
Several clinical research studies have found that a compound found in spices, especially chili peppers, called capsaicin, may increase metabolic rate for up to three hours after eating a curry.
- Lower Blood Pressure
Coriander, another common ingredient in Indian and Thai curries, contains large amounts of antioxidants that lower high blood pressure and prevent the production of cancer causing free radicals.
- More Energy
Energy deficiency can be caused by iron deficiency. This is particularly prevalent in women, with research suggesting that one in four women falls well below the recommended iron intake. Red meat curries such as beef, pork and lamb are a great way to increase your iron intake. A lamb curry can provide up to 50% of a woman’s daily iron needs. Baltis are especially rich in iron because when cooked, some of the iron transfers from the pot you cook it in to the food. Other common curry ingredients like lentils and spinach are also good sources of iron.
- Stronger Immune System
No curry is complete without a generous helping of garlic. Research shows that garlic contains allicin, which has antibiotic, antifungal and even antiviral properties.
Of course, takeaway curry is high in saturated fat and not very healthy, so try making your own to get the key benefits.