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Journalism of Courage
The next time you are told to keep off a spicy curry for 8220;health8221; reasons, just turn around the debate. There are enough healthy reasons to justify a plateful of chana masala. Recent studies show that a meal containing a spicy dish can increase metabolism by 8 per cent over the normal rate and what8217;s more, could help you regulate your intake.
A recent study in Canada looked at a group of adult men and found that those who were served hot sauce with appetisers went on to consume 200 calories less than those who were kept off the sauce.
Black pepper, ginger and chilli 8212; the ingredients most commonly used in Indian curries 8212; help burn more calories immediately after a meal. 8220;Garlic, ginger and kaali mirch increase the body heat and that leads to metabolism,8221; says Dr Sharma. 8220;Although, it only increases to a minor extent8221;, the benefits carry over to good digestion.
Chilli not only stimulates the appetite but also helps clear the lungs. It stimulates the digestive system and relieves nasal congestion. Research shows that the anti oxidants present in chilli wipe out the radical bodies that could build up cholesterol which causes cardiac problems. And those who complain of severe body aches must know that chilli also stimulates the release of endorphins that work as a natural painkiller. A less known benefit is that chilli has a very high Vitamin C content 8212; higher than citrus fruits. An 18-month study at the University of Tasmania found that consuming chilli on a daily basis might improve a person8217;s sleep.
Other common spices such as turmeric haldi and cinnamon are used in every curry. 8220;Certain spices like haldi have been scientifically proven to prevent diseases of the brain such as Alzheimer8217;s,8221; says Dr Anoop Mishra, director of Diabetic and Metabolic diseases, Fortis.
8220;Cinnamon works as an anti-oxidant and helps in the prevention of cancer. It is also recommended for diabetic patients and is directly related to metabolism and may increase body heat,8221; he adds. Regular intake of the spices over a period of time consolidates the benefits. With Indian cuisine, these spices are part of the regular meals.
Studies show that eating garlic on a regular basis reduces the risk of some forms of cancer. Its sulphur compounds inhibit the growth of cancer. It lowers cholesterol and also supports the cardiovascular system. Garlic has anti-bacterial, anti-viral and anti-fungal properties and can protect against many bacterial infections. It also slows the pulse and modifies the heart rhythm, which in turn works in lowering the blood pressure. Garlic cures cough and cold and also removes certain poisonous metals such as lead and mercury from the body.
Spice box
Anise: Used to treat digestive problems and to relieve the pain of toothaches. Its essential oil is used to treat lice and scabies.
Cayenne pepper: Increases metabolism.
Celery seed: Used as a digestive stimulant. Clears toxins from the system.
Chili powder: Relieves achy joints. Research shows that capsaicin, found in chili peppers, has an anti-inflammatory effect, which may help ease arthritic swelling and pain.
Coriander: Helps relieve anxiety and insomnia.
Mint: Used to treat stomach ache and chest pains.
Cardamom: Used medicinally to treat infections in teeth and gums, congestion of the lungs, and digestive disorders.
Cinnamon: Protects against diabetes. Increases metabolism. Lowers blood glucose and cholestrol. Anti oxidant potential helps in the prevention of cancer.
