Looking for a delicious way to spice up your diet? Turmeric coud turn out to be your secret tummy-trimming ingredient, according to a new study published in this month’s Journal of Nutrition.
Researchers theorize that curcumin, a bioactive component in curry and turmeric, could stall the spread of fat-tissue by inhibiting a process called angiogenesis (which is the growth of new blood vessels). Results indicate that curcumin appears to suppress angiogenic activity in the fat tissue of mice that have been fed high fat diets. Additionally, the curcumin-chewing group presented with lower levels of blood glucose, triglycerides, fatty acids, cholesterol and liver fat. (Of course, as with all animal studies it’s not known whether these results can be replicated in human trials, but scientists are optimistic).
However, turmeric has long been a talisman of healing in India, where it’s often referred to as the “holy powder.” Turmeric has been used in alternative medicine for centuries, with proponents of the powder claiming it has the potential to heal wounds, infections, and other health problems. Although modern scientific research on the spice has burgeoned in recent years, until now scientists didn’t know exactly how curcumin works in vivo (in the body).
A new study, published last month in the Journal of the American Chemical Society, put researchers one step closer to unlocking the biological secrets of this healing spice. According to scientists, the molecules of curcumin act like a biochemical disciplinarian. By inserting themselves into cell membranes, they increase the stability of the cell’s structure, thus increasing resistance to invading pathogens that can cause infection.
This is a great dish that incorporates turmeric, and it’s an exotic alternative to traditional potato salad, or a calorie-laden creamy mash. I found it on a site that boasts the top 20 turmeric recipes.
Preparation: Lightly brown onion in oil in a medium size skillet.
Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes, stirring occasionally. (I boil the potatoes first to speed this part up, it also avoids the potatoes burning or sticking to the skillet).
Add tomatoes and peas, cover pan and cook until potatoes are soft, about 10 minutes. If you’ve boiled the potatoes, then just simmer on low for around 6 minutes.
*Garnish with chopped cilantro and scallions.
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