Who knew that dining in Jackson Heights could actually be good for your health? Looks like the Wall Street Journal did:
New evidence suggests a common Indian spice is a potent antioxidant that can prevent many diseases. The spice, turmeric, a key ingredient of curry, has been used medicinally for hundreds of years. But scientists are starting to systematically explore the sweeping qualities of the bright-yellow powder.
An increasing body of scholarly research indicates that curcumin, the active ingredient in turmeric, could be used to prevent a range of illnesses, from cancer to skin disorders. Faced with a number of promising laboratory studies and animal trials, scientists are rushing to test curcumin's effectiveness in humans.
The U.S. National Institutes of Health has four clinical trials registered that are recruiting patients to test curcumin for pancreatic cancer, multiple myeloma, Alzheimer's and colorectal cancer.
A trip to Queens or the East Village's Little India is in order. Anyone want to join me? Then again:
Even if science bears out curcumin's effectiveness, this doesn't mean eating more curry necessarily will improve your health, since a lot of curcumin is needed to reap anticancer benefits, doctors say. In the Alzheimer's study at University of California, Los Angeles, for instance, patients were given daily four-gram doses, roughly the equivalent of about 120 curry dinners, according to its lead investigator.
Not really THAT hungry. But still, curry does sound good...