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Turmeric: The Spice of Life
I love to cook. I make it a habit to collect and trade great recipes with my friends and family members. When I’m cooking I just have three requirements – convenient, scrumptious, and healthy. I use a lot of different spices. They not only provide flavor, but also have wonderful health-giving qualities. So I have been really interested in what scientists are finding out about a simple, yet exotic spice that gives curry its intense yellow color – turmeric.
Turmeric is gaining a reputation as a powerhouse plant, and it’s no surprise. The World Health Organization reported on a study from UCLA that found turmeric could prevent Alzheimer’s disease. Studies in Indian villages, where curried food is a staple, found that less than 1% of people over 65 had Alzheimer's. Turmeric contains a phytochemical, curcumin, which can prevent, slow, even reverse, the build up of neural plaque in our brains, which is a cause of Alzheimer's disease.That’s exciting news because Alzheimer's affects millions of people worldwide. In the United States alone, more than 4 million Americans have Alzheimer’s, and over the next few years, an estimated 78 million baby boomers will become seniors.
Turmeric has long been used by Ayurveda (a holistic medical system from India) and other traditional medical practices to treat many health problems. Researchers are finding that Turmeric has antioxidant, anti-inflammatory and anti-cancer properties and may help manage heart disease by decreasing cholesterol levels and other disease risk factors. With turmeric readily available, and the enormous upside health benefit potential, it may well be worth your while to introduce more turmeric into your diet.
That squeeze bottle of bright yellow mustard or that jar of Piccalilli or Chow-Chow Relish at the back of the refrigerator -- all contain turmeric. Of course, you'd have to eat a lot of turmeric to get medicinal benefits. Supplements are a more practical way to get optimal levels for most people. A standardized formula providing 400 to 600 mg of curcumin taken three times daily is typically recommended.
One of my favorite ways to get a delicious serving of turmeric and omega fatty acids at the same time is a recipe I got from my cousin. Coat an 8 oz salmon fillet with turmeric, wrap it in clear plastic wrap and stick it in the fridge for several hours. Then drizzle a little olive oil on it and grill for a few minutes on each side. The salmon will have a bright golden crust and a subtle dill flavor, which I love. It’s scrumptious and less than 1 gram of carbs per serving.
If you prefer to eat out, now you have a perfect reason to go to your favorite Indian restaurant. The next time you order curry pat yourself on the head.