Curcumin is a powerful antioxidant that is found in curry powder and used in traditional Indian cooking. The blending of curcumin with other spices has made this seasoning appeal more to the European pallet and has made the ingredient a popular and healthy choice for seasoning many different dishes. However, more than just your taste buds will benefit from curry. Curry, and more specifically curcumin, has been found to help prevent Alzheimer’s disease.

The preventative quality of curry goes beyond its basic antioxidant function. Curcumin has been found effective in slowing or stopping the formation of protein fragments in brain cells. It is able to do this so effectively because it has such a low molecular weight. This enables it to seep into the blood stream better and bind to the beta amyloid plaque that forms on the brains of Alzheimer’s patients. So curry is good at not only preventing Alzheimer’s disease, but it removing some plaques of those already in the early stages.

If you don’t think that curry can do all that it claims, consider the fact that adults between the ages of 70-79 in India had a four times lower rate of Alzheimer’s disease in one 2003 study. The conclusion that researcher drew is that the difference is in the curry. The yellow, powdery food preservative, curcumin, found in curry, is found in abundance in the traditional Indian diet.

Here are some great uses for curry that will spice up your diet and put this strong antioxidant to work in cleaning up brain plaque that may already be forming. Curry can be a very strong flavor that some people just don’t like. For those who don’t care for it, the flavor can be played down as in the following recipes, keeping all of the nutritional benefits in.

1. Sprinkle some curry powder on your chicken salad. Adding halved red grapes and green onions balances the strength of the curry flavor. It’s also great with toasted almond slivers. You can serve it on a bed of dark green spinach or in half a tomato to add to the nutritional value.
2. Vitamins A and C are abundant in a traditional Bombay rice dish that has both curry powder and cumin. Use brown rice as your base adding chick peas, apricots, zucchini, onion, and any other vegetables you like such as carrots and red pepper. This can be cooked in a vegetable or fat-free chicken broth until the rice is cooked through. Just a tablespoon of curry powder and a teaspoon of cumin to 1 ½ cups uncooked rice balances the recipe.
3. Try adding 1/8 teaspoon of curry powder to low-fat or fat-free mayonnaise to spice up your next turkey sandwich. Load on the fresh lettuce, raw spinach, tomatoes, and peppers and put the balanced meal into a whole-wheat pita pocket.
4. 
   Curry can be added subtly into many different recipes eliminating the need for salt. Check to be sure that your curry seasoning does not have added salt, or use just plain cumin in its place. You’ll spice up your meals while protecting your brain.

Sourced and published by Henry Sapiecha 17th March 2010