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TUMERIC, is today’s number one anti cancer spice.
Yellow curry has a yellow powder called tumeric and is the most powerful natural anti-inflammatory agent available today. It stimulates death of cancer cells and blocks abnormal blood vessel tumor growth. the active ingredient is curcumin which has a powerful NF-kappa B antagonist.
“Turmeric is a widely used tropical herb in the ginger family. Its stalk is used both in food and medicine, Having a bright yellow color, this ingredient adds a mild flavor to curry. In the traditional Indian system of Ayervdic herbal medicine, turmeric is believed to strengthen the overall energy of the body, relieving gas, dispeling worms, improving digestion, regulating menstruation, dissolving In gallstones, improving memory, and relieving arthritis.
Modern interest in turmeric began in 1970 when Indian researchers found evidence that turmeric possesses anti-inflammatory properties. Much of this observed activity is due to the presence of an antioxidant called curcumin.
Turmeric's antioxidant abilities makes it widely used as a good food preservative, provided that the food is already yellow in color. Turmeric has been also used as a treatment for dyspepsia. Although many serious medical conditions can cause digestive distress, the term dyspepsia is most often used when no identifiable medical cause can be detected.
Dyspepsia is a catchall term that includes a variety of digestive problems, as stomach discomfort, gas, bloating, belching, appetite loss, and nausea. Originally curry was thought to be the cure all but then the yellow turmeric was found to be the wonder spice in the combination.
Basic curry can contain turmeric, fenugreek, cayenne, ginger, nutmeg or mace, cardamom, cloves, fennel, black and white pepper, cumin seed. All of these spices or just 3 or 4 depending on the culture and their taste. Turmeric can be used in most recipes that contain chicken and also rice.
Having almost no flavor but a bright yellow color, a tablespoon added to chicken soup can brighten its look.
Curry is probably the earliest spice blend used in recipes dating back to 1830. Brought from the Far East, this exotic treasure was brought home to wives and mothers as a wonderful gift. Now the turmeric within the curry is an added bonus to keep us healthy.” ...Fabienne Ratkov, Michigan Food Consultant
To work, turmeric must be mixed with black pepper and dissolved in olive oil. It is better to buy turmeric powder directly rather than curry mixes which contain only 20% tumeric. It can be added to vegetables, soups, and salad dressings, and is often eaten with soya products that replace animal proteins. it is very poorly absorbed by the intestinal tract unless it is mixed with pepper or ginger and which increase the absorption by 2000%.
Indians Use turmeric in Indian cooking for over 2000 years thinking it was innocuous. By taking a half a teaspoon a day of turmeric, Indians have reduced by 90%, their cancer risks of breast, kidney, and prostate cancers. They feel it also has a strong antibiotic affect and use it for various illnesses, even skin infections. Many doctors, to lower their cancer risks, now have added a !/4 teaspoon of tumeric to their daily diet.