curry-shrimp-with-butternut-squashCurry Powder is synonymous with Indian cooking and is referred to as “the spice of life”. Curry powder is a mixture of spices with the key health component as turmeric which provides the Asian tang and yellow color to a curry dish. Turmeric may hold the key to preventing chronic diseases like dementia and cancer.

A host of studies have shown that curcumin, the active component in turmeric can stimulate the immune system to remove plaque in the brain responsible for Alzheimer’s disease. Researchers are busy studying why the rate of cognitive decline is so much lower in India where curry dishes are a common menu choice.

Curcumin has the potential to prevent or be used as a therapy treatment in cancer. The University of Texas MD Anderson Cancer Center and UCLA have reviewed numerous studies showing the cancer-killing proper ties of cur cumin. However, to get enough cur cumin to achieve this effect, it must be taken as a dietary supplement.

A recent study from the Department of Oncology at Hangzhou University in China reported that cancer patients eating high amounts of curry dishes had reduced weight loss while undergoing treatment. Fewer intestinal distress was noted in chemotherapyy patients using cur cumin in food or supplement form.

But turmeric and cur cumin have been used for decades to reduce inflammation from rheumatoid arthritis and other joint pain. A year ago Funk and her associates gave rats, bred to develop rheumatoid arthritis injections of turmeric. The injections almost completely prevented the onset of arthritis.

A study in 2012 of more than 1000 older men in Singapore found that those that ate lots of curry-spiced food did better on memory tests than those that rarely ate the spice. So we don’t need to wait any longer for proof on curry’s benefit to public health. Eating more Indian foods like this Curry Shrimp with Butternut Squash can lower your cancer risk, minimize joint pain and eliminate inflammation. Bon appetite!

Curry Shrimp with Butternut Squash

1 tablespoon coconut oil
1 large clove garlic, minced
1 tablespoon peeled, grated ginger
1 cup lite coconut milk
1-2 tablespoons curry powder
2 carrots, peeled and sliced
1 green pepper, cored, seeded & sliced into strips
1 package (10 ounces) frozen cubed butternut squash, thawed
1/4 teaspoon ground black pepper
1 pound large peeled fresh or frozen shrimp
2 tablespoons fresh chopped cilantro

In heavy skillet, heat oil over medium heat. Add garlic and ginger. Saute 1 minute. Add coconut milk and curry powder. Bring to boil. Add rest of the ingredients, except cilantro. Simmer over medium heat until shrimp are pink and carrots are tender, about 8 to 10 minutes. Sprinkle on cilantro just before serving over rice. Makes 6 servings.

Calories 248, Protein 12 g, Carbohydrates 16 g, Fat 6 g, Sodium 391 mg.