nav par tēmu, bet es nesen lasīju grāmatu "grain brain" un atcerējos tevi. tu esi glābts no vecuma bezprāta!
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Turmeric: Turmeric (Curcuma longa), a member of the ginger family, is the subject of intense scientific
research, much of it evaluating the anti-inflammatory and antioxidant activities that stem from its
active ingredient, curcumin. Turmeric is the seasoning that gives curry powder its yellow color, and
as I mentioned earlier, it has been used for thousands of years in Chinese and Indian medicine as a
natural remedy for a variety of ailments. In a report for the American Journal of Epidemiology,
researchers investigated the association between curry consumption level and cognitive function in
elderly Asians.7 Those who ate curry “occasionally” and “often or very often” scored much better on
specific tests designed to measure cognitive function than did people who “never or rarely”
consumed curry.
One of curcumin’s secret weapons is its ability to activate genes to produce a vast array of
antioxidants that serve to protect our precious mitochondria. It also improves glucose metabolism.
All of these properties help reduce risk for brain disease. Unless you make lots of curry dishes at
home, you probably don’t get a lot of turmeric in your diet on a regular basis.