Spices instead of drugs

Patax Indian Foods, an Indian curry maker, has launched a seasoning encyclopedia that uncovers the secret forces of Indian cuisine. Many spices used by Indian chefs have long been famous for their healing properties that can, for example, kill various infections in the human body, etc.

In November last year, scientists at the University of California discovered that turmeric can significantly stop the development of Alzheimer’s disease. This seasoning, which can be found in most Indian dishes, prevents the formation of nodules in the vessels of the brain caused by this disease. From the point of view of researchers, this is probably the answer to the question why Alzheimer’s is much less common in the East than in the West. This seasoning has many more useful properties.
For example, it is proved that it helps to increase the body’s resistance to various infections, as well as the removal of toxins from the human liver. According to the data in the encyclopedia, caraway seeds, which are also found in abundance in dishes, say, Madras cuisine, are good for digestive disorders, and contribute to better digestibility of food; cardamom, used as a breath freshener, helps cleanse the kidneys and soothe the stomach; coriander stimulates the digestive system; Chile, which has been used since ancient times as the best way to combat chalera, provides the body with vitamin C three times more than citrus fruits, and also strengthens the body during the winter cold. Mena Patak, the author of the encyclopedia, says that the old Indian term Ayurveda, which consists of two words: ayur – life and Veda – knowledge, tells us that eating the right food is a key condition for human well-being.