Food for thought
More specifically for the brain. The hero in this story is our very own curry.
From adorning a bride to treating grandma
From BBC.com:
A spicy ingredient of many curries may be an effective treatment for Alzheimer’s disease, say researchers.
A team from the University of California at Los Angeles believes that turmeric may play a role in slowing down the progression of the neurodegenerative disease.
I can deal with this medication
Curry, of course, is an all-encompassing term used to describe any spicy dish. Try explaining that to people in smalltown USA.
Friend/colleague: “Oh I love Indian curry.”
Me: “Oh yea? You love which specific curry?”
Friend/colleague: “There’s more than one? I like the one with vegetables/(insert meat) we had in the Indian restaurant the other day.”
Me(exasperated and defeated): “Oh that one!”
The finding may help to explain why rates of Alzheimer’s are much lower among the elderly in India than in their Western peers.
Previous studies have found that Alzheimer’s affects just 1% of people over the age of 65 living in some Indian villages.
In other related news, researchers have discovered that the British and desi way of drinking tea/chai may not be all that beneficial to the heart.
The British way of drinking tea with milk may block the cardiovascular benefits of the catechins, according to a small study that highlights the need for nutrition studies to consider confounding factors from the surrounding food matrix.
“Mo’ curry, no mo’ milk with tea”
This may be the desi (and soon worldwide) mantra to a more healthy lifestyle.
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