We’re eating more curry because sources are telling us that Turmeric — a primary spice in the curry mix — is the anti-inflamatory bomb! (And because it is so delicious.) Last week we made our own version of this yummy recipe from America’s Test Kitchen. (Pretty painless registration required.) Dr. Weil sums up Turmeric’s benefits like this:

Turmeric is useful for all inflammatory disorders and for autoimmune conditions. It also may have a role in the prevention and treatment of Alzheimer’s disease. (Elderly villagers in India appear to have the lowest rate of Alzheimer’s in the world, perhaps due to the fact that Indians eat turmeric with almost every meal. Some animal studies have shown that curcumin [a turmeric active ingredient] blocked the formation and accumulation of the plaque that characterizes Alzheimer’s.) Overall, turmeric appears to have significant anti-inflammatory and cancer-protective effects. These seem most evident at doses well below pharmaceutical strength, which suggests that it would be wise to consume more foods spiced with turmeric. [Read more — including info on who should avoid turmeric — here.]