Endocrinologist Ekaterina Yang recommended adding curry to food.
This spice is very useful and even improves brain function.
The expert talked about this and other beneficial properties of curry in her Telegram channel.
Why You Should Add Curry to Your Food
As Yang explained, curry is not just one spice, but a mix.
The composition may vary, but the main ingredient is always turmeric, which gives the spice its golden color.
The active substance of turmeric – curcumin – has a powerful anti-inflammatory and antioxidant effect, reduces inflammation.
Curcumin also reduces the risk of developing neurodegenerative diseases, improves memory and brain function in general.
In addition, curry lowers cholesterol levels, reduces arthritis pain, and prevents intestinal infections.
At the same time, it is necessary to remember the contraindications and observe moderation.
People with gastritis, ulcers, and gallbladder pathologies should use this seasoning with caution.
If you are taking anticoagulants, you need to take into account your individual reaction, the doctor added.
Author: Timur Khomichev