May 15, 2004

Eat Your Curry

The April 23, 2004, issue of Science magazine has an article on the beneficial effects of curcumin from the spice turmeric in treating cystic fibrosis. Turmeric is the yellow perma-stain component in curries, and its component curcumin has also shown some beneficial effects in treating Alzheimer's, among other conditions.

Actually, turmeric makes a nice meat seasoning without the rest of the curry spices. A little turmeric, salt, pepper, paprika, and optional chili powder works well on either steak or chicken. In case you aren't in the mood for curry every night, but still want to feel good about seasoning your food. And yes, any splattered yellow spots are now an indelible feature of your laminate countertops, but good food is worth a little suffering.

Posted by natasha at May 15, 2004 10:03 AM | Health/Medicine/Health Care | Technorati links |
Comments

Why in the world would you want to omit "the rest of the curry spices" (whatever you may include in that group)? And why pollute your curry with meat? (That's a joke. I'm a sprout-eater, but of the emphatically nonproselytizing sort.) And I never noticed countertops weren't yellow to start with...

I eat one or another sort of Indian curry at least once a week, and sometimes more frequently. As my mother suffered Alzheimer's disease, I am happy to know that in swallowing a truly mouth-searing yellow concoction dished out by my favorite hole-in-the-wall family Indian restaurant, I am actually taking steps to protect my health!

Posted by: Steve Bates at May 16, 2004 06:35 AM

The whole mouth-searing part is why you might want to skip it. I like it sometimes, love both Thai and Indian food, but I know people who just can't handle having their tongue on fire. Not everyone's digestive system is cut out for that, and turmeric isn't the part of the curry mix that makes your hair stand on end.

Also, curry isn't exactly a universal spice. It's got a very particular flavor that doesn't go with everything (I think, anyway.) Turmeric on it's own is much more versatile, not being as strongly flavored. I even put it in my pancakes.

Posted by: natasha at May 16, 2004 08:29 PM