Can Curry Combat Cancer?
by Rebecca Walton
Recent studies have shown that the curry may help to fight
cancers, in particular colon cancer, pancreatic cancer, skin
cancer and leukaemia.
It has been found that the spice Turmeric, used in many Indian
dishes has a positive effect on cancer cells – It inhibits
tumour growth.
Turmeric comes from the ginger family, and it’s the ‘active
ingredient’ curcumin that gives our much-loved curries their
yellow colour and that has these amazing properties.
The good news doesn’t stop there though - curcumin is also a
great antioxidant source, helping to restore and protect liver
and kidney function, and possibly even helping to ward off
Alzheimer’s disease.
This doesn’t mean dipping in to every creamy curry you have
the chance to – remember, a lot of curries can be high in fat.
Your best bet for high levels of turmeric/curcumin is to go for
a madras or balti. For an even healthier option – cook the curry
yourself, bulk out the vegetables, add your turmeric to taste
and serve with some whole grain rice.
An authentic Indian diet can have many health benefits –
Ginger and garlic are both extremely good for you. And many
Indian dishes when cooked from scratch contain and abundance of
fresh vegetables with nothing
artificial thrown in. So why not experiment a little and warm up
with a colourful, home-made, cancer combating curry.
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