Curry for Better Health and Digestion

Posted by Marjolein Brugman on Monday, September 20, 2010

One of the simplest ways to help detoxify your body of pollutants and even deter parasites in your gut is to eat Curry powder which has long been known to contain healing properties and has been used for centuries in parts of Asia, to heal many ills. In India, where curry is consumed daily there is a proven lower rate of Alzheimer´s and stomach cancer.

The four main ingredients of Curry Powder are:

  • Turmeric, which contains the anti-oxidizing polyphenol curcumin, has known anti-inflammatory and anti-bacterial properties. It is used as an antiseptic for cuts, burns and bruises. It is also used for digestive health problems including irritable bowel syndrome. It is thought to prevent UV damage and is being added to skin care products. It is also currently under trial in four U.S. National Institutes for Health for treatment clinicals, examining its benefits against Alzheimer´s, pancreatic cancer, multiple myeloma and colorectal cancer.
  • Cumin which may help benefits the digestive system by stimulating the secretion of pancreatic enzymes vital to healthy digestion. Some studies show that cumin may have anti-carcinogenic properties due to its potent anti-oxidant abilities. It is also shown the ability to enhance liver detoxification.
  • Coriander has been used to relieve anxiety and insomnia. It has also been used to help with digestion, acne, and as a diuretic.
  • Cardamom is traditionally used in India, China, Japan, Korea and Vietnam to heal teeth and gum infections, throat problems, respiratory congestion, and inflammation. It has also been used for stomach aches, constipation and dysentery.

Some of the other possible ingredients of Curry Powder are:

  • Mustard seeds which are high in Omega3 Fatty Acids, magnesium, selenium, tryptophan, phosphorus, manganese, dietary fiber, iron, calcium and vitamin b3 (niacin). They act as an anti-inflammatory, protect against gastrointestinal cancer, and have been shown to reduce asthma and migraine severity, lower blood pressure, and help to relieve insomnia related to menopause.
  • Black Pepper improves digestion by stimulating the secretion of hydrochloric acid in the stomach, helps prevent gas, it promotes both sweating and urination which helps to detoxify. It contains both anti-bacterial and anti-oxidant properties.
  • Cloves contain eugenol which functions as an anti-inflammatory, anti-bacterial, and is being studied for prevention of toxicity from environmental pollutants, digestive tract cancers and joint therapy.
  • Fenugreek is traditionally used for arthritis, asthma, digestion, bronchitis, and to keep a healthy metabolism and libido. Recent studies show that it helps lower blood glucose and cholesterol levels.
  • Mace has been used to treat stress, pain, menstrual cramps, heart disorders, indigestion, blood pressure, cough and bad breadth.
  • Cinnamon helps reduce cholesterol.
  • Ginger is used for motion sickness and has been shown to clean and thin the blood and helps relieve swelling and cold symptoms.
  • Cayenne pepper aids in elimination and digestion and has been shown to boost circulation, and relieve pain

With all of these possible health remedies as well as its exciting flavor, it�s hard not to add Curry to your diet. Depending on the Curry powder you like, the recipes are limitless. Here are two examples for you to try out.

2 Tbsp. Whole Cumin seeds, toasted
2 Tbsp. Whole Cardamom seeds, toasted
2 Tbsp. Whole Coriander seeds, toasted
¼ cup Ground Turmeric
1 tsp. dry Mustard
1 tsp. Cayenne pepper

Place all ingredients in an air tight container and shake to mix. When ready to use, grind contents and add to your dishes. Store Curry in cool, dry place for up to 6 months.

1½ Tbsp. Ground Coriander
2½ tsp. Whole Black Peppercorns
½ tsp. Whole Cloves
1 tsp. Whole Cumin Seed
1 tsp. Whole Cardamom Seed
¼ tsp. Ground Fenugreek Seed
1½ Tbsp. Ground Turmeric Root
¼ tsp. Ground Mace
¼ tsp. Ground Cinnamon
¼ tsp. Ground Ginger
1/8 tsp. Ground Cayenne Pepper
1 tsp. Mustard Seed
½ tsp. Nutmeg (optional)

Coarsely grind all of the whole seeds. Mix with remaining ingredients and place in a heavy skillet. Roast the mixture, stirring often, until the colors darken slightly, about 5 minutes. Let cool and the transfer to a storage container. Store Curry in cool dry place for up to 6 months.


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