You are here: Seasonings The benefits and harms of Turmeric
Curry is a spice of ancient and traditional part of Indian cuisine. It is used to flavor meats, vegetables and fish. Today, the curry powder familiar Western cuisine, is a mixture of spices, mixed in the correct proportions. It includes turmeric, coriander, cumin, nutmeg, ginger, black pepper, mustard seeds, chilli and garlic. Sometimes added to the mixture of cloves, salt, fenugreek, cardamom and cinnamon.
Curry carries a lot of valuable properties that promote health. It has antifungal, anti-inflammatory and antimicrobial agent, thus, inhibits infection and prevents the attack of bacteria. The spice has a carcinogenic effect, which reduces the growth of tumor cells. This spice improves memory and protects against Alzheimer's disease.
Curry has antioxidant properties, so spice effectively fights free radicals responsible for the aging process. It helps the body to deal with such skin diseases as psoriasis, eczema or acne.
Spezia will help a person suffering from severe migraines. It has an analgesic effect due to the presence of salicylic acid. For this curry stimulates the production of endorphin, the happiness hormone.
Indian spice was known for many years as a proven tool for weight loss. Curry increases the secretion of bile and helps burn fat. Yellow powder improves metabolism and intestinal peristalsis.
Curry not only adds flavor to our lives. It contains spices that have anti-inflammatory properties that help to fight cancer, speed up metabolism and improves digestion.
Turmeric, one of the main spices in curry powder, may reduce the risk of diabetes. Curcumin prevents sharp spikes in blood sugar levels and improves insulin sensitivity.
Curry powder can reduce cholesterol and prevent gallstones in the strength of one of its constituent spices, fenugreek. It also reduces the oxidation of lipids in the liver.
Spice can help remove toxic heavy metals such as mercury and lead from the body.
Prevention and treatment of cancer
Eating curry on a regular basis may provide cancer-preventive benefits. Curcumin contained in curry, is one of the most widely studied plants in research on cancer. It is safe for human consumption and are recommended as cancer therapy and to prevent recurrence of cancer. Curcumin slows the spread of a wide spectrum of tumor cells.
Protects against Alzheimer's disease
Curcumin is a promising tool in the prevention and treatment of Alzheimer's disease.
Traditional curry powder is filled with spices that help your digestive system. Black pepper promotes secretion of gastric acid and reduces intestinal gas. Bay leaf promotes proper digestion. Cinnamon is an antidote for diarrhea, vomiting and upset stomach. Cloves also treats diarrhea and indigestion. Coriander and cumin helps to relieve stomach pain and treat digestive disorders.
Curry is a spice of Indian cuisine. This spice is especially good for the rice by adding to it a nice yellow color (variety, originating from Sri Lanka, gives a dark brown color and a slightly sharper taste). The secret to the flavor of this spice is in a unique composition of ingredients. On the basis of the spices may also be prepared by aromatic sauces.
Some people need to be careful before you sling curries. Increased the amount of spices can cause side effects. This is especially true of patients with breast cancer and cardiovascular disease.
Turmeric is a natural cerveobraznae and may increase bleeding in combination with certain other medicines. It cannot be used with anticoagulants (prevents blood clotting) or antiplatelet agents.
If chemotherapy is also to be careful to eat curry. Curcumin might hinder cyclophosphamide, the immunosuppressant used in the treatment of breast cancer.
A large dose of turmeric can lead to kidney problems. It increases the level of oxalate, which raises the risk of kidney stones.
May aggravate gastrointestinal disorders
Curry is not advisable to consume for those who suffer from gastrointestinal diseases such as gastric ulcer, bile duct obstruction and gallstones.