Wednesday, January 17, 2007

eat more curry... it's good for you

From Scientific American,
Turmeric, an orange-yellow powder from an Asian plant, Curcuma longa, ... No longer is it just an ingredient in vindaloos and tandooris that, since ancient times, has flavored food and prevented spoilage...

...the biologically active components of turmeric--curcumin and related compounds called curcuminoids--as having antioxidant, anti-inflammatory, antiviral, antibacterial and antifungal properties, with potential activity against cancer, diabetes, arthritis, Alzheimer's disease and other chronic maladies.

Known as HALDI in HINDI, jiang huang in Chinese, manjal in Tamil (and just plain "yuk" as the yellow stain on a white T-shirt from the splatting of ballpark mustard), turmeric has a medicinal history that dates back 5,000 years. At that time it was a key medicament for wound healing, blood cleansing and stomach ailments in India's Ayurvedic system of medicine.

See - article

I think my human will eat more Indian curry as tumeric is a major ingredient. Woohoo, vindaloo!

*Don't forget to check out Shamus for The Ongoing Barks of a Well Read Dog (who is continuing Cammie's legacy)


Last night was so hot. It was stuffy and there was no breeze so the house didn't cool down at all. This morning was still hot, so I didn't eat.

Tonight is a little better, but not much.


Blogger jeterharris said...

finallee a entree abowt vin-da-loo! i been waitin an waitin!
Hector Doomglass

ps--laffin ... it'z reelee me, jh. it'z verree cold heer in noo york. winter haz finallee arrived!

Thursday, 18 January, 2007  

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