photo by ComeUndone

Don’t shy away if the thought of curry sends you scurrying. (Sorry, there are just too many great rhyming words to pass them all up. I’ll try to stop). Sure, cooking with tumeric (the spice used to make curry) may leave an unpleasant lingering odor for a day or so, but it may be well worth it for your health to buy yourself some air freshener and get over it.

In a new study by the Agricultural Research Service, mice who were fed a high fat diet supplemented with curcumin (the active ingredient in tumeric used to make curry) gained less weight than those who were fed the same high fat diet without the curcumin. According to the study, “the curcumin-treated group also had less blood vessel growth in fat tissue. Blood glucose, triglyceride, fatty acid, cholesterol and liver fat levels also were lower.” They’re still doing research to figure out exactly how much of the spice is needed to deliver those results, but in the meantime, you’ll only do yourself and your fat cells a favor by upping your intake of tumeric.

Dont worry, eat…. ok, I wont do it. But you know what I was going to say.