Curry : And Why It's Good For You

I broke my takeaway rule this weekend.

Well it’s not a rule exactly; it’s more an endless fight with my conscience. And this weekend my stomach won and we had a curry.

The next day, wracked with guilt, I stumbled upon this little gem.

Some research that justified my curry eating, or so I thought.

It said that curcumin, from turmeric (the spice that gives curries their yellow colour), could help prevent or manage colon cancer.

Researchers at the oncology Department of Leicester University in the UK noticed that, out of 500 patients diagnosed with colon cancer, only two were Asian, despite 20% of that city's population being Asian.

And they believe that the secret of the Asian community's ability to resist cancer lies in the spice curcumin, which is used all the time in curry cooking. Sounds good!

Unfortunately they don’t think the high-fat, creamy dishes served up for your average takeaway are healthy.

Well, I knew it was too good to be true!

Apparently the traditional curry tends to have more fruit, pulses and vegetables, which add up to a greater health benefit than turmeric alone.

But all is not lost! Research points to another key ingredient of curry and that’s the humble chilli. Chillies are the second most common spice in the world, after salt, but with none of the health risks.

In fact they can actually help with a load of common problems. And it’s all due to a substance called capsaicin. Capsaicin causes the heat of chillies and peppers and it has long been associated with many cures including lowering blood pressure, treating arthritis, reducing cholesterol and warding off strokes and heart attacks. Not to mention speeding up the metabolism, treating colds and fevers, pain control and even preventing cancer!

If you would like to be able to make a curry like they do in a restaurant then you need to read this book.