Curry is a delicious seasoning. After a variety of dishes are made, a strong flavor lingers on the tip of the tongue. According to the American Association for Cancer Research, curcumin also has the function of initiating hepatocytes and inhibiting cancer cells, and it can play a role in the prevention of liver diseases and cancer, and is beneficial to the prevention of Alzheimer's disease. You can benefit from eating curry three times a week or taking health foods made from curry extracts.
Curry is a delicious seasoning. After a variety of dishes are made, a strong flavor lingers on the tip of the tongue. You can also add almond juice, coconut juice, green pepper powder, and onion or even red wine according to your personal taste.
As a condiment, curry should be about 20 grams each time. When cooking dishes, it should be put in later, and do not heat for too long, so as not to affect its taste and nutrition. There are different ways to use curry powder and curry lumps: When using curry powder or synthetic spices, after frying the onion, ginger, and garlic lightly, the powder or spices can be sprinkled together into saute and then the meat and vegetables. Add water, stew, and taste. If you use a curry block containing flour and oil, in order to avoid agglomerate is not easy to dissolve, it is best to fry other materials first, and then add boiling water and then put it into the curry block, while cooking and remember to occasionally stir to avoid sticky bottom.
High-quality curry is generally yellow or tan, dry powder, no agglomeration, no impurities. Its taste is mainly salty, slightly sour, and has no odor. Curry contains more oil, should be kept sealed, and pay attention to moisture, so as to avoid volatilization of volatile aroma. It should be noted that curry has a certain stimulatory effect on the stomach, and people suffering from gastritis and ulcer disease should eat less, and should not eat during the period of illness.
Curry is not only delicious but also healthy. According to a new Canadian study, curcumin contained in curry has the effect of protecting the heart and preventing heart failure. For heart patients, curcumin in curry can prevent and reverse cardiac hypertrophy and restore cardiac function.
Because curcumin is a phenolic antioxidant that helps control blood fat and promotes calorie production, it has a preventive effect on cardiovascular disease. According to the American Association for Cancer Research, curcumin also has the function of initiating hepatocytes and inhibiting cancer cells, and it can play a role in the prevention of liver diseases and cancer, and is beneficial to the prevention of Alzheimer's disease. In addition, curcumin can also accelerate wound healing and reduce scar formation.
In addition, curry also has warming, spleen, warm stomach, stimulate appetite and other functions, but also can help people reduce the postprandial insulin response, promote energy metabolism, make people consume more calories, promote fat oxidation, which will help prevent obesity. You can benefit from eating curry three times a week or taking health foods made from curry extracts.
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