Why curries are good for you!

Most curries have lots of spices what contain strong anti-bacterial properties. This is because the dishes are originally from hot countries, where the meat needs to be preserved and kept fresh. Turmeric, Cumin, Allspice, Cardamon, Ginger, Garlic and Capsicum are a few of the great spices.

Here’s how the spices/curries can help you:

Ginger – Can act as a impressive pain reliever from arthritis, it also comes as a supplement called Zinaxin. Ginger also is a traditional cold remedy and contains antioxidants gingerol, shagaol and zingerone.

Curcumin – Recent study from USA showed that eating turmeric which is a active compound in Curcumin can slow down the build up of plaques on the brain – the main cause of Alzheimer’s. It also has strong anti-inflammatory properties.

Mango chutney – This has high levels on vitamins in which fight stomach acidity and a great blood cleanser.

Onions – Prompts the body to make more of a agent diallyl sulphide which is a cancer-fighting molecule.

Garlic – Has a wide range of health benefits, including protecting the heart by lowering cholesterol to help purify the blood. Also it contains allicin which is a anti-cancer agent. Increases the protection from stomach cancer by creating the production of enzymes in the stomach.

Cumin – This spice contains something called phytochemicals a chemical which is found in plants. It has been found to block various hormone actions and metabolic pathways what link into the development of cancer and heart disease. A study was carried out in Israel and that showed that the patients consuming high levels of cumin were less likely to develop prostate cancer.

Allspice – This is used in a lot of curries and also in Indian cooking, it contains eugenol, an antioxidant that enhances the digestive trypsin which aids digestion.

Cardamon – This comes in seeds and is to be considered to be a strong antiseptic and antimicrobial spice. Can also help relieve flatulence.

Capsicum – Main phytochemical found in red peppers. It works as an anti-inflammatory, reduces cholesterol in the liver and can be used for arthritis relief, although eating this spice would have the same effect as cooking with it.

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