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I’ve been doing lots of research on Alzheimer’s disease for a series of articles at TMFC. I’ve read enough to realize that this is without a doubt one of the scariest diseases anyone, or their family, could ever face.
I came across something interesting a few minutes ago and wanted to share it.
In a recent study, Curcumin (the yellow pigment in turmeric) blocked the formation of amyloid fibers that make up Alzheimer’s plaques in the brain. The study came about after observation that in India (where turmeric is widely used in cooking), there are very low rates of Alzheimer’s disease.
Unless you hang out in the kitchen or are a food tv junkie (guilty as charged on both counts), you may not be too familiar with turmeric. It comes from the root of a plant in the ginger family. Although it is also grown in China and Indonesia, India is the world’s primary producer of Turmeric.
It’s most commonly used in mustards, relishes and pickles, but can be used in in traditional curries, rice and chicken dishes. (Blend with melted butter and drizzle over cooked vegetables, pasta, or potatoes.)
Make each moment count double,