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Can Curry Combat Cancer?
By wlr's Rebecca walton
Recent studies have shown that the curry may help to fight cancers, in particular colon cancer, pancreatic cancer, skin cancer and leukaemia.
It has been found that the spice Turmeric, used in many Indian dishes has a positive effect on cancer cells – It inhibits tumour growth.
Turmeric comes from the ginger family, and it’s the ‘active ingredient’ curcumin that gives our much-loved curries their yellow colour and that has these amazing properties.
The good news doesn’t stop there though - curcumin is also a great antioxidant source, helping to restore and protect liver and kidney function, and possibly even helping to ward off Alzheimer’s disease.
This doesn’t mean dipping in to every creamy curry you have the chance to – remember, a lot of curries can be high in fat. Your best bet for high levels of turmeric/curcumin is to go for a madras or balti. For an even healthier option – cook the curry yourself, bulk out the vegetables, add your turmeric to taste and serve with some whole grain rice.
An authentic Indian diet can have many health benefits – Ginger and garlic are both extremely good for you. And many Indian dishes when cooked from scratch contain and abundance of fresh vegetables with nothing artificial thrown in. So why not experiment a little and warm up with a colourful, home-made, cancer combating curry.
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