(last updated on April 29, 2014)
I love curry. Who doesn’t? Actually many of my friends aren’t fond of it. Raised in the white ghettos of New England, the pungent smell of curry raises expressions of fear and dismay. But they will love it now, because curry apparently is more effective than drugs in fighting Alzheimer’s:
The new UCLA-Veterans Affairs study involving genetically altered mice suggests that curcumin, the yellow pigment in curry spice, inhibits the accumulation of destructive beta amyloids in the brains of Alzheimer’s patients and also breaks up existing plaques.
I for one will do what I can to promote the eating of curry as much as humanly possible in 2005. Via BoingBoing.