Curry Favor

Spices are vitamins from A to Zedoary (similar to curcumin). Spices are cheaper. Better yet, you can eat them - no tablets or capsules. Spices are concentrated nutrients, which travel through the body. My favorite is curry.

What the high end tour books don’t tell you but any savvy traveler will - a fifth of the world’s population sweats curry. ‘Sweating it’ is good for you! It means the spicy vitamins have reached many body organs, thereby restoring the gut, protecting blood vessels, repairing cartilage and removing toxins through the skin.

Ask for curry in India and people will look puzzled. It’s us foreigners that call Indian spice blends curry. Those who use curry daily, mix their own signature blend. Thanks to McCormick Company, the Baltimore of my childhood was a nexus, as spices traveled from isles to aisles. The harbor carried the aroma of the spice du jour as ships arrived from the seven seas. In honor, my signature curry is a sale of seven ‘C’s.

Curcumin

(tumeric) - 2 tablespoons. This spice gives curry its dark golden color. Curcumin is also an anti-inflammatory, often added to osteoarthritis preparations. A daily dose helps cartilage repair, preventing it from wearing out before we do. Fad diets and overweight are risks for gall bladder problems because the sack doesn’t empty properly. This spice helps empty the gallbladder thereby aiding in digestion and preventing stones. Conversely, those who already have gallstones may find curcumin diagnostic.

Cinnamon

- 1 tablespoon. We add less sugar when food is spiced with cinnamon. Even better, cinnamon makes the hormone insulin more effective. In this way it protects against insulin resistance. Please note that a cinnamon dash does not suddenly make sticky buns, sugary cereals and mochas healthy.

Coriander

- 1 tablespoon. Coriander is a rich source of vitamin C, calcium, magnesium, potassium and iron. Coriander and cinnamon join forces to reduce the growth of fungus including athletes’ foot.

Cardamom

- 1 tablespoon. Cardamom, cinnamon and coriander all help the liver and heart protect against oxidation (rust).

Cumin

- 1 tablespoon. Biochemistry suggests both curcumin and cumin have cancer-fighting properties.

Citrus peel

(usually lemon) - 1 tablespoon. Rich in vitamin C, citrus helps absorb minerals found in other curry ingredients.

Cayenne

(red pepper, capsicum) - 1 teaspoon. Cayenne has also been shown to ‘boost metabolism’. It increases the rate at which we burn carbohydrates.

Studies report that Indian women are 100 times less likely than American women to develop varicose veins during pregnancy. The subcontinent is a hot climate where local women seldom develop vaginal yeast infections. Rates of colorectal cancer in India are among the lowest in the world. Fewer people experience osteoarthritis despite hard physical work. My scientific review concludes ‘curry favor’.

Variety of spice is life!