i love to eat curry as malaysia is norm to us to eat curry. many typical curry ingredients can help battle cancer and heart problems. to make most of the benefits, swap creamy kormas for tandori chicken or dish (yummy) and ditch pilau rice. all around the world nowadays know that about the curry and it benefits. this are 10 reason why you all must eat curry and it can make us more healthier. lets share the benefit of eating curry. :)
Help heart health
TOMATO-based curries contain health-boosting antioxidant lycopene.
Eating cooked toms regularly can help prevent the formation of blood clots, lowering the risk of heart attacks and strokes by as much as 48 per cent.
Curry powder, paprika and thyme may also help cut heart disease risk as they contain salicylic acid, thought to stem inflammation in the blood vessels that could otherwise lead to hardening of the arteries.
Lose weight
SEVERAL studies have shown that capsaicin, found in spices such as chilli, can raise the metabolic rate by up to 50 per cent for as long as three hours after you eat a curry by raising the heart rate (which does also explain those curry sweats).
Fight cancer
ACCORDING to Dr Lesley Walker of Cancer Research UK, there is mounting evidence that curcumin - found in most curries - may be able to block or even shrink tumours.
Researchers at Leicester University's oncology department found that eating foods rich in curcumin may prevent many cancers, including those of the breast, prostate and colon.
Boost immunity
NO curry would be complete without a generous helping of garlic. Research shows that garlic contains allicin, which is antibiotic, anti-fungal and may even be antiviral, helping you ward off bugs before they strike.
A strong immune system is key to fighting infection and illness. And, as garlic is a potent mucus fighter, it can also be used to combat colds and flu.
Keep brain sharp
TURMERIC may be an effective treatment for Alzheimer's disease. The brain condition is associated with a build-up of "knots" called amyloid plaques in grey matter. A chemical in turmeric can reduce the build-up of these knots by up to 50 per cent.
Turmeric has also been found to improve memory, aid digestion, reduce inflammation, fight infection and guard against heart attacks.
Duck a cold
THE spices in many curries have anti-viral properties that help to fight colds.
Professor Ron Eccles from the Common Cold Centre in Cardiff said: "They also help trigger the body's natural defences by producing extra mucus to trap the virus and soothe inflamed passages. Eating spicy dishes also clears the nostrils and gets rid of that 'bunged-up' feeling, helping sufferers recover more quickly."
Max your minerals
DIETICIAN Dalhia Campbell says: "Lean red meat in curries is an excellent source of vitamins and key minerals, including zinc, selenium and potassium.
"Zinc is vital for growth, healing and a healthy immune system. Selenium helps protect cells from free radical damage so may ultimately help reduce the risk of cancers and heart disease.
"Potassium helps to regulate fluid balance in the body."
Ease arthritis
GINGER - an ingredient common in curries - contains an antioxidant called zingerone.
This reacts with free radicals that can cause tissue damage and joint inflammation, nullifying their effect and therefore helping to reduce the pain of arthritis.
Chilli has also been shown to be a powerful painkiller, so you get a double whammy.
Lower cholesterol
ONIONS and garlic contain high levels of sulphides, which many experts believe can lower cholesterol and blood pressure and help "thin" the blood, minimising the risk of clotting.
Also, onions contain a compound called quercetin which promotes "good" HDL cholesterol.
Researchers in Hong Kong found red onions could reduce bad cholesterol levels in hamsters by 20 per cent.
Cut blood pressure
CORIANDER - another common ingredient of Indian and Thai curries - contains high levels of antioxidants that help to lower high blood pressure and prevent the formation of cancer-causing free radicals.
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