Eating Spicy Indian Curry Can Lower the Risk of CVD and Cancer

Spicy Indian Curry

The demand for spicy Indian curry has been increased during this pandemic period and health experts believe it may have hidden health benefits for cancer patients and those with cardiovascular diseases.

UK has observed a huge rise in the demand for a curry made with traditional herbs ever since this pandemic has started. The Indian takeaway has become one of the preferred options after Covid-19 has hit the world. The good thing about a curry is that if the ingredients are picked wisely, it may have numerous health benefits for the body.

Health experts say that certain spicy ingredients inside an Indian curry can actually lower the health risks including cancer and various cardiovascular diseases. So what are your options to get these benefits?

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The traditional Indian spices like cinnamon, cloves, cumin, black cardamom, nutmeg, and saffron have multiple health benefits. All of these spices are aromatic and give a distinct taste to the curry. Cinnamon, for example, is diabetic friendly and it even helps in sugar metabolism in the body.

Cloves are famous for their benefits for dental health as they are anti-inflammatory by nature. It also relieves chronic inflammation and saves from digestive distress.

Cumin seeds also help in digestion and improve calcium absorption. Some studies reveal that cumin seeds can even control high blood pressure. Black cardamom is different than green cardamom which is used to make masala chai/spicy Indian tea. This black cardamom is so strong that it is even used in snake and scorpion bites treatment.  Saffron relieves stress and has an anti-inflammatory role to play.

Nutmeg is a natural anti-bacterial agent which also offers cognitive benefits. Some ancient Ayurveda and Chinese practices use nutmeg to treat impotency too.

Note that it doesn’t apply to the creamy curries for example masala which has lots of oil and calories in it. the tomato-based curries or dry meats such as bhuna gosht and chicken tikka are better choices. These try dishes have lesser calories because they are grilled. If you aren’t into the grill, go for a tandoori chicken which is baked in the oven.

If you don’t like chicken, fish is a healthier alternative. Adding spices to any Indian dish can not only enhance its flavor but also lets a person eat lesser calories. Eating slow is the key which helps to eat less. The spicey foods have an active ingredient called capsaicin, which directly works on metabolism and improve it. This way it helps in weight loss.

There are many other options in rice too. Pilau rice is the most famous among them which makes only 600 calories in one portion. If you make it with boiled rice, all it takes is one hour walk to burn it. Some people prefer biryani over pilau which is also a rice dish. Cutting calories and fat in biryani is easy if you use brown rice.

Naan or the traditional Indian bread is eaten with any spicey curry as well as with grilled/baked meats. One serving of stuffed naan contains 400 calories only with 12g fat. But a plain nan, without stuffing, is a lot less in calories than this.

There are so many veg options in Indian food too. These foods are loaded with nutrients, fiber, and proteins which help to fulfill the body’s energy requirements. Some people prefer making a mixed veg curry at home with controlled spice levels. It doesn’t even require special grocery shopping and can be made with leftover veggies.




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