Turmeric, Brain Health, and the Himalayan Kitchen

Dinner at the Himalayan Kitchen in Kaimuki

Good Morning, God!

What fun last night to dine outdoors at a rooftop restaurant in Kaimuki. It’s fun to peek into another culture or at least another cuisine.

I like different. I even like it when it comes HOT. Not only did the food taste good, but my sinuses cleared and I feel generally flushed out.

Normally we would have opted to take our friend, visiting from the Mainland, to a “safer” restaurant. But she loved the idea of Himalayan food.

Actually, turmeric is the real reason we ate there. Turmeric is the latest thing in healthy eating. Dr. Blaylock’s Wellness Report touts turmeric (or its active ingredient, curcumin) for its benefits to brain health. I had actually ordered some, God, but had not taken any. Sigh,I need to “hear” things several times before they get absorbed.

So, yesterday morning, I was reading to Kit from Anticancer, A New Way of Life by Dr. Servan-Schreiber about “good foods” — and there was a section on turmeric! The research on it is amazing — done by Dr. Aggarwal. Interestingly, when his fellow researchers learned that the substance wasn’t a drug but a “spice” they lost interest. (p 115) Fortunately the head of the M.D. Anderson Health Center heard his presentation and started several clinical trials with the active ingredient, curcumin.

For some reason, God, it came to me that maybe I should think beyond pills and into a whole cuisine. So, that’s how, in taking our visiting friend out for dinner, I thought — Indian. The book tells (on page 134) that to be effective the turmeric has to be dissolved in oil and mixed with some black pepper.  That helped me realize how things do work in concert. And, that, God, is how we went out to have real curry.

Story teller,

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Posted in A God given diversity, accepting my ability to REDESIGN, Changing, Cherishing our Bodies, choices, food questions, health

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