That's according to this Reuters story:
A diet containing curry may help protect the aging brain, according a study of elderly Asians in which increased curry consumption was associated with better cognitive performance on standard tests.Curcumin, found in the curry spice turmeric, possesses potent antioxidant and anti-inflammatory properties.
It's known that long-term users of anti-inflammatory drugs have a reduced risk of developing Alzheimer's disease, although these agents can have harmful effects in the stomach, liver and kidney, limiting their use in the elderly.
Antioxidants, such as vitamin E, have been shown to protect neurons in lab experiments but have had limited success in alleviating cognitive decline in patients with mild-to-moderate dementia.
In their study, Dr. Tze-Pin Ng from National University of Singapore and colleagues compared scores on the Mini-Mental State Exam (MMSE) for three categories of regular curry consumption in 1,010 nondemented Asians who were between 60 and 93 years old in 2003.
Most of the study subjects consumed curry at least occasionally (once every 6 months), 43 percent ate curry at least often or very often (between monthly and daily) while 16 percent said they never or rarely ate curry.
After taking into account factors that could impact test results, they found that people who consumed curry "occasionally" and "often or very often" had significantly better MMSE scores than did those who "never or rarely" consumed curry.
"Even with the low and moderate levels of curry consumption reported by the respondents, better cognitive performance was observed," Ng and colleagues report.
Mostly I just enjoy it when going to Indian restaurants. There are several decent ones in the area. I really don't know how to cook with it yet. Any suggestions on simple dishes? I especially like curried chicken or lamb and rice type things. Do they actually use yogurt in that? The restaurant menu always seems to indicate that they do.
Update 11/11: Triticale has a recipe for Curried Lentil Soup on his site.
Yogurt acts as a meat tenderizer and when you mix it with curry powder and other spices, it carries the flavor right into the chicken itself.
I have a great recipe that I make regularly and its as easy as can be:
1 1/2 tsps curry powder
1 tsp thyme, crushed
1 stalk scallion, chopped
1 Tbsp hot pepper, chopped
1 tsp black pepper, ground
8 cloves garlic, crushed
1 Tbsp ginger, grated
3/4 tsp salt
1 cup plain yogurt
8 pieces chicken, skinless (breast, drumstick)
1 Tbsp olive oil
1 cup water
1 medium white potato, diced
1 large onion, chopped
1. Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper,black pepper, garlic, ginger, onion,salt and yogurt.
2. Spread mixture on chicken.
3. Marinate for at least 2 hours in the refrigerator.
4. Heat oil in skillet over medium flame.
5. Add chicken and sauté.
6. Add water and allow chicken to cook over medium flame for 30 minutes.
7. Add diced potatoes and cook for an additional 30 minutes.
8. Add onions and cook 15 minutes more or until meat is tender.
Makes 6 servings--Serving size: 1/2 breast or 2 small drumsticks
The first time I made this, I misread the red pepper amount and used double what I was supposed to, but it came out just great. I left the heat lower and cooked it closer to an hour. It fell off the bone and was very tasty.
I served it with basmati rice and minted cucumber in yogurt. The left overs were great cold, too.
What can you recommend for people with a severe milk product alergy?
I have a friend that I like to cook for who cannot tolerate yogurt, sour cream, or cheese and it's often difficult finding tasty dishes she can enjoy.
Otpu
Posted by: otpu at October 29, 2006 01:52 PMI am allergic to chicken, all poultry in fact, so never make it.
I got a book on Indian Cooking and gave it to a friend after reading it and realizing I do not have a degree in chemical engineering.
Every recipe seemed to have 2 or 3 dozen ingredients and require all kinds of manual labor to make.
Too much for me.
So I just go to a local buffet and scarf down lamb vindaloo, palak paneer, and alu ghobi and whatever else they have there that does not involve poultricide.
I use curry to make a chicken salad. I am sure there are fancier recipes, but I just use the diced chicken (leftover, cold) and mayo as you would for regular chicken salad, but I add curry powder, raisins, and walnuts. Pine nuts are better, but more expensive. I think it would taste good with some celery, too, but I haven't tried it that way.
You just eat it like you would any chicken salad - on bread or lettuce, or whatever.
I have some curry powder that my mom brought back from India and, man, that stuff is hotter than the stuff I usually buy!
Posted by: Charity at October 30, 2006 05:30 PMI don't make curry from scratch (too many ingredients I don't have lying around, too much work, no familiarity with cooking the cuisine), but there are various pre-made curry bases that are excellent.
Trader Joe's has good curry simmer sauces, and the Thai Kitchen curry pastes are tasty (add coconut milk, vegetables, meat, eat).
Posted by: Sigivald at October 30, 2006 08:38 PM