Turmeric Rich Curry’s Amazing Artery-Opening Properties

April 6th, 208

By Sayer Ji

Contributing writer for Wake Up World

Did you know that a single culinary serving of spices in the form of curry can dilate your arteries, preventing the cardiovascular harms associated with eating common foods?

While spices are thought of mainly as culinary agents for the aesthetic enhancement of the flavor of food, they are also powerful medicinal agents, and in certain respects may actually mitigate the harms of things we like to eat that may not be as good for us as their pleasurable tastes and textures would have us believe.

A recent study published in Nutrition Journal, titled “A single consumption of curry improved postprandial endothelial function in healthy male subjects: a randomized, controlled crossover trial“, brought home exactly this point. Moreover, it reveals that certain culinary formulas, sometimes handed down through countless generations, may have indispensable value for our health. Interestingly, we find this concept echoed in the word recipe itself, whose first recorded use in mid 16th-century French literally means “medical prescription.”

A curry is essentially a blend of various spices used as a sauce in dishes, and in the case of this study’s tested formula, a traditional Japanese combination was used containing the following 8 herbs:  Clove, coriander, cumin, garlic, ginger, onion, red pepper, turmeric. [Note: click the hyperlinks of the preceding 8 herbs to view the extensive database of healing properties GreenMedInfo has amassed on each one.] Interesting, Japanese curry was actually introduced to Japan by the British during the Meiji period (1868–1912) when India was still under colonial rule, making it a “Western” influence there, even though it ultimately originated in the Indian subcontinent and Southeast Asia.

In the study, researchers tested 14 healthy male subjects with an average age of 45 years, who were given either a single serving of curry meal or spice-free control meal (180 g of curry or control and 200 g of cooked rice; approximately 500 kcal in total). Researchers then tested what happened to the blood vessels of subjects before and consuming either meal.

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