Eat more curry in summer to improve immune system resistance

Business Club June 26 news after the summer solstice, is about to enter the dog days In the humid and hot weather, the food is easy to go bad, the most afraid is to eat bad stomach diarrhea Raw garlic in food is a good "antiseptic guard", but not everyone can stand its spicy taste In fact, in summer, there is also a kind of food antibacterial disinfection ability is also very good, and the taste is more fragrant, it is curry "US research has found that curcumin in curry can promote the production of a protein that enhances the immune system's resistance Curcumin can help the body fight bacteria and viruses, including those that cause tuberculosis, the Journal of nutritional biochemistry reported Recently, this micro blog about "magic spice" curry has been turned around by everyone There will always be such words in front of the forwarded text: if you want to have health care, especially antibacterial and antiviral, you'd better eat curry often Curry, a magical spice, has always been loved by young white-collar workers People always think that it's warm to eat it when it's cold and refreshing to eat it when you're tired In fact, it's also suitable for eating curry in summer It's not only an appetite surge, but also disease prevention and cancer prevention Hu Rumei, deputy director of Nutrition Department of Tianhe hospital, introduced that the word "curry" actually means "cooking all kinds of spices together" in India There are a lot of spices that make up curry, and there are more than 20 commonly used ones, Such as pepper, pepper, cinnamon, anise, anise, star anise, clove, Amomum, cardamom, apple, licorice, white mustard, coriander (coriander), citronella, shallot, garlic, pepper, ginger, ginger, saffron, turmeric, etc Many of these ingredients are from the same source as the traditional Chinese medicine, so the health value of curry is very great, and it can prolong life if you eat it often In summer, when it comes to the health care effect of curry, we have to start with the spicy flavor of curry Hu said spicy ingredients in curry can stimulate the secretion of saliva and gastric juice, improve digestion and absorption, which is one of the reasons why curry is recommended in summer After the spicy spices in curry are absorbed by human body, it will promote blood circulation and achieve the goal of sweating, which can reduce body temperature In addition, curry can also be used for internal disinfection Most spices mixed with acid in gastric juice have the effect of disinfection and sterilization The main reason why curry is called magic spice is that it is rich in curcumin Hu ruomei pointed out that curry is one of the most abundant foods containing curcumin Many studies have confirmed that curcumin has high health value Curcumin in curry can not only break down amyloid protein in the brain of mice, but also prevent the production of the protein, according to an animal experiment conducted by Duke University Eating curry regularly may also have a similar effect on people, helping to prevent Alzheimer's, the researchers said Previous studies have shown that curcumin, the key ingredient in curry, can prevent brain nerve cell damage and improve the function of brain nerve cell Another study from abroad pointed out that curcumin in curry can protect the liver and delay the deterioration of hepatitis Of course, it also benefits from curcumin in curry Curcumin, also known as curcumin, can prevent and reverse cardiac hypertrophy and restore cardiac function According to traditional Chinese medicine, curcumin in curry has the functions of promoting Qi, promoting blood circulation and relieving pain, and has a good effect on rheumatism, shoulder and arm pain, chest and rib pain, women's dysmenorrhea, etc Why are onions, carrots and potatoes commonly used when eating curry? Generally, people use onions, carrots and potatoes as the added vegetables of curry, which is reasonable, because these vegetables are considered as "sweet dishes", especially onions Once heated, they will produce a unique sweet taste, It will make the spicy curry mellow and easy to taste "Tianjin people are often willing to use oil when making curry dishes Although it will make the color look good and taste good, it will actually reduce the effectiveness of curry." It should be noted that not only the oil quantity is appropriate, but also the oil temperature should be well controlled If the oil temperature is too high, the color and taste will change If the oil temperature is too low, the flavor of curry will not be produced Therefore, when making curry dishes, it is better to stir fry onions, ginger, garlic, etc in a gentle fire first, and then curry.