The Heart Benefits of Chocolate

I came across an article in the paper today on the evidence of heart benefits from chocolate. I think most of us have heard of the studies that have found a small amount of dark chocolate each day is good for your heart. This study was actually an analysis of studies, and I will tell you what it discovered.

But first, I would like to point out some of the advice given by the lead author of the study because it is important. His main point was that chocolate, like so many other things in life, should be eaten in moderation. It is incredibly likely that if you eat large amounts of chocolate, any health benefits contained in the chocolate are going to be canceled out.

An important aspect of this review of studies to point out is that none of the studies reviewed involved randomized controlled trials. These are the best types of studies to conduct, but also the most difficult, because researchers can control for one variable. Therefore, a cause and effect relationship can possibly be established. Possibly .

It is interesting that the newspaper article I read on the study mentioned this at the end of the short article. You will find this a lot with news articles reporting science. They go for the headlines first, and that often involves trumpeting up the findings of a study first followed by the details (the most important point if the details even make it into the article).

The piece of information being shouted by the article stated that “an analysis of studies including more than 100,000 subjects has found that high levels of chocolate consumption are associated with a significant reduction in the risk of certain cardiovascular disorders.”

These seven studies looked the consumption of a wide range of different chocolate. They included candies and candy bars, chocolate drinks, cookies, desserts and nutritional supplements. There were a lot of measures that linked the consumption of chocolate to lower rates of stroke, blood pressure, coronary heart disease and other cardiovascular conditions.

This report was published in the British medical journal BMJ. It showed that people in the group that ate the most chocolate had decreases of 37 percent in the risk of any cardiovascular disorder and 29 percent in the risk for stroke.

But again, keep in mind the limitation of the study. Plus we don’t know the specifics of the studies that were reviewed for this study. Remember that there are studies out there saying many different things and reporting contradictory conclusions when compared to each other. You have to keep in mind what good science is. From good science you will get good findings you can actually use.

In the meantime, a moderate consumption of chocolate is good for the soul. That is just my opinion. If you are on the paleo diet you may want to check out my paleo cookbook review to see if there are any chocolate recipes for you to try. For all those not following the paleo diet, you can certainly take a look at the paleo cookbook review as well. It is very worthwhile in my opinion. Just like eating a bit of chocolate every day.

The Glory of Drinking Tea

Yesterday afternoon we took a trip to LAX to pick up our good friend from Taiwan. The best thing she brought for us was a package of Alishan High Mountain Tea. It is one of my favorite types of tea for a few reasons. Firstly, it is delicious. The best teas are grown at higher altitude. It takes longer for tea plants to start producing leaves for proper tea making but once they do, the tea has a richer flavor (due to the slower maturation of the plant and leaves). Secondly, I love Alishan tea because it reminds me of living in Taiwan. It was a great experience and I hope to go back again.

In case you are wondering, Alishan is the name of Taiwan’s highest mountain (somewhere around 13,000 feet). The tea is grown around 7,000 feet above sea level, so that gives you the name Alishan High Mountain Tea. Most of the Alishan tea is oolong tea. I highly recommend it.

Now that the long introduction is finished I can get to my thesis sentence (or something like that). Tea is great! That’s it. But seriously, as a drink, some teas possess great health benefits that have been documented in research studies. Drinking tea can also be a nice relaxing or social experience. Tea aficionados get really into and spend a lot of money and/or time seeking out rare and unique teas.

Before I lived in Asia, I was drinking Yerba Mate tea which hails from South America. This tea is great for energy as it has some special properties that other teas do not possess. Yerba mate does have caffeine but it also has some other compounds that help counteract caffeine crashes. This is a huge benefit for those needing a boost but sensitive to caffeine and especially caffeine crashes. Yerba mate purveyors also claim that the tea has a variety of other benefits although I haven’t seen any research studies performed on it yet. Come to think of it, I haven’t looked very hard. I will have to do that.

Green tea is another variety of tea that has many proven physical benefits. It is full of antioxidants, flavonoids, and it usually tastes great. If you think you do not like tea, you owe it to yourself to try great tea. Just like the difference between crappy beer and great beer or bad cheese and great cheese or even bad bread and good bread, there is a world of difference between high quality tea and low quality tea.

Green tea happens to be the least processed of the teas. This means it provides the most of the good stuff. Black tea is processed and fermented so it arrives at its stronger flavor and reddish brown coloring. Oolong tea is halfway between green tea and black tea. It is only partially fermented. These three tea varieties all come from the same tea plant. It the process the leaves go through after picking that allows them to arrive at their particular name or style if you will.

Tea is delicious. You should get into it. Oh, and one final thought. Most of the studies that find such great benefits to tea drinking use the amount of tea drank in Asia. This is about three cups a day. That’s way more than westerners drink, but it is not an insane amount by any means. Give it a try.

Stir-Fry Cooking Tips

I got to know stir-fry cooking from my time spent living and working in Thailand. This type of wok cooking dominates the small eateries that are ubiquitous throughout that wonderful country. One of the reasons visitors and residents alike become so familiar with the Thai restaurants is due to the fact that eating out is almost always cheaper than cooking at home. Most Thai homes don’t really have a kitchen. That is to say that Thai people don’t cook. They certainly do. Many homes have kitchens that are in the back of the house. They are an open air style of kitchen. I am not sure of the exact reasoning for this, but I have a few guesses.

First, Thailand is hot a lot and cooks know that kitchen can get quite hot. In this country where air-conditioning is not used much, the kitchen, and its heat, is better off in an outdoorsy type setting. Another reason that Thai kitchens are generally outdoors is the fact that some of the ingredients smell. I won’t say they smell bad although many westerners would happily say this. The smells are different than what westerners are used to. The garlic and fish sauce can be especially pungent. If vampires are not fans of garlic, then they are definitely not present in South East Asia. Garlic goes into so many dishes—lots of garlic!

As I mentioned before going off on a kitchen tangent, people eat out frequently in Thailand. It is very cheap to do so. It often costs no more than two dollars for a meal with plenty of food. A lighter meal can be had for a dollar or less (this will be slightly more in the beach and tourist areas; Bangkok too). Because of this, I ate out a lot and observed the cooking habits of the Thai people. Taking a few Thai cooking courses helped too.

It seems that the majority of stir-fry style Thai dishes start with a few tablespoons of oil in the wok. Once the oil is warm, garlic is added. After 10 to 15 seconds, the smell of garlic will become apparent to all but those with the harshest of congestion. This is when you add the other stir-fry ingredients and start cooking.

That is really it. Oil and garlic first. Wait for the first sign of the garlic smell then throw in the stuff you are cooking.

There can be an order in which main ingredients are added. If you are cooking meat, this will likely go in first. Fresh veggies will also go in sooner rather than later, but leaf vegetables will often times be added later in the process so they are not cooked down too much.

If you are using fresh noodles (rice noodles are what they use in Thailand), these will go in near the end to. The idea with the fresh noodles is to put them in the wok long enough for them to get hot and get covered and mixed in with the sauce and other ingredients. That is all you need.

These techniques are certainly not limited to cooking Thai food. This holds true with tons of Asian stir fry dishes and can be applied to other dishes in the kitchen. Experiment and have fun with your cooking. The Thai people create all sorts of exotic sweets too. If you are interested in sweets that are dairy free, gluten free and paleo friendly, check out the Paleo Sweets Review page for a great cookbook on preparing these types of sweets.

Are Dairy Products Bad?

Dairy products have been a staple in western diets for thousands of years. The presence of dairy products in America is especially notable, and many of us know that drinking a glass of milk with a meal is something that is firmly entrenched in the older generation.

There are problems with dairy though. Lactose intolerance is a condition that is suffered to some degree by many. This condition is runs very high in Asian populations who have never really integrated dairy into their diets. Therefore, their systems do not know how to handle dairy products. This results in upset stomachs and possibly diarrhea.

It turns out that dairy may not be so good for us after all. Even mainstream health institutions caution against ingesting too much dairy. Many of us believe that we must consume dairy products to get enough calcium for our bones. There may be better sources than dairy products for calcium though. An article found on the Harvard School of Public Health website states that “…it’s not also clear that dairy products are really the best source of calcium for most people.” It also points out that many dairy products are high in saturated fat and retinol, which can weaken bones at high levels. The article recommends non-dairy sources of calcium like collards, bok choy, fortified soy milk, baked beans or supplements containing calcium and vitamin D.

Through internet research, I have discovered a host of reasons to avoid dairy products. One of the simplest reasons is often stated by those who avoid dairy—cow’s milk is for baby cows. In fact many people say that milk’s function is to turn small mammals into large mammals. After that milk is not necessary.

There are also concerns about the hormones and drugs milk cows are treated with. These can be passed on to us through the cow’s milk. Furthermore, there are concerns about what dairy cows are fed. Commercial feed has ingredients that include genetically-modified corn and soy, along with animal products, chicken poop and pesticides. It is always best to avoid chicken poop in my opinion.

Our bodies’ reaction to dairy in regard to the way we digest it is also a concern. It is said that dairy products form acid when metabolized. Our body strives to maintain a consistent pH level in our blood, and the consumption of dairy causes our body to have to overuse our acid-balancing mechanisms. Constantly doing this to our bodies is not good.

Research has shown that the countries whose people eat the most dairy also have the highest reported incidences of osteoporosis. This goes against the thought that milk, and specifically the calcium in milk, will protect your bones.

Dairy products are also known to cause mucous. Cutting out the dairy can contribute to a decrease in respiratory problems. I have several vegan friends that always feel a difference in regard to mucous when they consume dairy products (not all vegans are super strict; most of my vegan friends will let dairy slide when they are traveling).

Finally, our demand for dairy products has propagated factory farming methods. This type of farming is not friendly at all. In fact it is downright scary and cruel. Unfortunately, until we can consume less dairy, this type of farming is one of the few profitable and efficient ways to satisfy demand for dairy products.

Feel free to continue your own research into the nature of dairy and human digestion. Soy milk is a great alternative to regular milk. You also don’t have to be crazy strict on your diet. Only eating dairy a few times a month is beneficial to your body and the environment. The paleo diet, or Paleolithic diet, excludes dairy products. I have reviewed The Paleo Cookbooks which contain hundreds of recipes that do not include dairy products. Head on over to those pages if you want to learn more about the paleo diet and paleo lifestyle.

How You Can Learn to Cook

If you have read any of the other posts on this site, you will know that we are big fans of cooking and being competent cooks. There are a plethora of reasons supporting the notion that everyone should be able to cook. At a bare minimum you should be able to just help out in the kitchen if needed.

How does one learn to cook though? Many people learn from a family member such as their mother, father, sister, brother or other relative. If you happen to be older and unable to navigate your way around a kitchen, you may have missed out on having a family member teach you how to cook. Do not worry though. There is hope.

If you do want to learn how to cook, I would start with the basics. Can you boil water? If not, learn how. Can you cook pasta or rice? If not, learn how to do this. These are two separate animals, so pick one and do your research. I would start with pasta, since the only research you will really need to do involves reading the preparation instructions on your bag of pasta.

Once you can cook pasta and rice, you should learn to boil other things. Boiling, or blanching vegetables is a great thing to learn. It is easy and quick. Blanching vegetables consists of bringing water to a boil, dumping the vegetables and letting them cook for 2 to 3 minutes. When they are finished you just have to strain them and run a few cups of cool water over them to stop the cooking process. This will leave you with vegetables that are cooked in a way that preserves the nutrients and vitamins to the fullest. It is also an easy job to claim if you have to help in the kitchen.

Another important yet pretty easy food to learn to cook is eggs. This will involve learning how to use a skillet. Remember a few things when it comes to skillets. First, it is rare for a beginner to use high heat. Keep it at medium high at the most. Second, even non-stick skillets will need a bit of oil or butter. What you use can affect the taste of what you are cooking. Third, burning things happens. Don’t worry about it.

One final thing I want to mention about eggs involves scrambled eggs and omelets. Scrambled eggs, an American favorite, should be cooked on low heat. Omelets are cooked on high heat with a certain technique. I will not go into that technique now as it really consists of a whole new post. You can cook an omelet on lower heat; it will just be a bit more difficult. Think of omelet stations at a breakfast buffet. Those guys cook the omelets pretty quickly right. There’s a reason for this.

I have given you a few suggestions for where to start if you are new to cooking. Try it out. You will burn some stuff and possibly ruin some food. Don’ worry about that. It is part of the learning process. Just try to get a little better each time, and soon enough you will be able to cook a few delicious dishes.

Cooking with Cast Iron

Let’s talk about cooking with cast iron skillets, pans and pots. Cookware has always been important to the chef and novice home cook alike. The advent of non-stick pans seemed to have changed the go-to choice for cookware when it debuted and for several decades after. But there are issues with non-stick pans these days including concerns that chemically treated pans could give off harmful fumes when put in the oven. In case you are a new cook, putting your skillet in the oven is a technique that tons of chefs use, and you will definitely find yourself doing this as well.

A great choice for cooking is cast iron. They have been produced and used for cooking for hundreds of years. They are also a great value. You can buy a decent cast iron skillet for about $30 and with just a little care, it can easily outlast you. There are also no concerns with using cast iron in the oven.

Cast iron tends to distribute heat very evenly, and a well seasoned cast iron pan will be just about as non-stick as your top-of-the-line non-stick pan (that literally costs hundreds of dollars more).

Cast iron’s disadvantages include the fact that it is heavy (multiple handles are nice) and that it requires a bit more care than your typical chemically treated non-stick pan. If you have any desire to get a cast iron pan made with the purest of iron, you should check out the only U.S. producer of cast iron (that I know of), Lodge Cast Iron. You may find that the cheapest cast iron pans do have ‘hot spots’.

If you are into thrift store and garage sale shopping, you can definitely find some used cast iron cooking implements there. Even if they look a bit rough (they have rust and are dirty), they are still a good buy. You can get rid of the rust by scouring the pan with steel wool. After the rust is gone, you will wash the pan and re-season it.

Seasoning your cast iron is not difficult. There is a lot of mildly conflicting information on the internet regarding how to properly season cast iron. I will tell you what worked for me.

I pre-heat my oven to 450 degrees Fahrenheight. I warm the skillet slightly on the stove and spread a neutral cooking oil over it with a paper towel or brush. Corn or grape seed oil works well. The old school way is to use an animal fat. I have my pans done with olive oil. Make sure the oil is evenly distributed and there is little excess. Place the pan upside down in the oven (put some foil on the oven bottom to catch drips. Bake for about an hour. Turn off the oven and let cool. That’s it. If your coating turns out splotchy and sticky, then your oven was not hot enough. There should be smoke from the carbonization of the oil. That is ok.

Once your cast iron is seasoned you should cook using oil or fat for the first few times. To clean the pan, you will scour with a soft scouring pad and then dry over the flame on the stove. You should not use soap, but it won’t hurt the seasoning if you used a little. You do not have to put more oil on the pan after washing unless your seasoning is getting thin. Some acidic foods may do this. If you put oil on the pan, put it over medium heat for a few minutes.

Another advantage to cooking with cast iron is the fact that iron is actually transferred to your food. This is really great for women who loose iron every month (think about it) and for vegetarians and vegans who may have a tough time getting in the necessary amount of iron.

One final benefit of cast iron is that it is environmentally friendly. It doesn’t take toxic chemicals to produce it, it can be used for an extremely long time and it is recyclable.

Give cast iron cooking a try. It works out wonderfully, and if you need any recipes that are caveman diet friendly, check out the paleo cookbook review page of our site. Happy cooking.

Meat Alternatives – Reducing Meat in Your Diet

Going vegetarian, vegan or just eating a lot less meat is quite easy with today’s abundant variety of meatless options. Many of these options are packaged and billed like their meat counterparts. Since returning to America, my girlfriend and I have almost unwittingly found ourselves eating a lot less meat.

Part of this change in our diet is due to the fact that we are cooking at home a lot. Our meatless meals do start with a choice in the grocery store to buy the meatless alternatives of many products. When at home though, we often prepare our favorite dishes that traditionally call for meat with our meat substitute.

Most of the time, it is hard for us to tell that we are not eating meat. Of course, if we put our minds to it, we can tell that the traditional fatty flavor of say ground beef is missing. But this is not what eating is about. We make sure to use good seasoning on our dishes, and it often means that the dish really comes together well.

Let’s go over some of the meat substitutes, or meat analogues, that are available today. Soy is a popular substitute for meat. There are many soy based meat substitute products at your local grocery store. We happen to shop at Trader Joes a lot and there are two products that we like. The first is a soy based ground beef substitute. It cooks just like ground beef but with less fat. This means that you may have to use a bit more oil in your pan or whatever it is you use to keep your food from sticking. We have been cooking on cast iron lately and use olive oil.

The second product we are using a lot of is soy chorizo. Chorizo is a Mexican sausage product that is spiced in a distinct way. I can’t really explain it, but it is good flavor. Chorizo is kind of nasty as far as meat goes. It is a sausage, so it contains a large amount of fat and other mystery meat stuff. The soy version is great though. It goes especially well with eggs and Mexican stuff such as refried beans, rice, potatoes and guacamole.

If you do just little research through Google, you will find that soy is turned into a meat substitute for almost every kind of meat. You can even get yourself a soy turkey for Thanksgiving if you’d like (I think it is called a tofurkey). There are some other protein alternatives to soy that can be turned into meat like dishes.

Tempeh is another meat alternative that is made from soy but is different than tofu. Do not that the stuff I have been talking about as being soy is in fact tofu. Tempeh is a staple protein in Indonesia (especially Java) and it originates here. The process to make tempeh produces an end result that is different in texture and nutritional characteristics. It is often made into patties or cutlets and flavored with something to make it taste similar to meat.

Mushrooms are a popular choice for meat substitutes. The Portobello mushroom, if done right, can be a great substitute for steak. I first had this at a vegetarian restaurant in Thailand. I went back again and again because those mushrooms were so delicious.

Seitan is popular meat substitute in Asia where it originates. Seitan is wheat gluten (so much for a gluten-free diet). It is an alternative to soy based meat substitutes and tends to have chewy and stringy texture which is similar to meat. Seitan can still be difficult to find in a normal grocery store. You should be able to find it at Asian markets.

The Importance of Breakfast and How to Start Eating it if you are Not

It has been said as long as I can remember; breakfast is the most important meal of the day. It sounds cliché to most of us now, but it is a cliché that is true. Breakfast is an important meal for a number of reasons.

After sleeping for 8 or 9 hours (in an ideal world, right?) your body is ready for food. Eating within the first hour after waking helps stabilize our blood sugar and regulates our metabolism. Eating a sizable breakfast also helps regulate our hunger for the rest of the day. This means that we ultimately eat less during the day.

Eating the right kind of breakfast is also important. Donuts, muffins and the like are nothing but sugar bombs that will spike your blood sugar and cause you to crash an hour or two later. Many people like to eat a healthy breakfast made up of complex carbohydrates. This ensures long lasting energy for the day ahead. Others like to have a lighter meal consisting of easily digestible proteins. This lends itself well to getting a workout in shortly after breakfast. This kind of meal usually requires you eat again about 3 hours later to avoid feeling hungry.

If you are not currently eating breakfast, I have a good way to transition into eating breakfast every day. I used to skip breakfast all the time. I found it hard to eat first thing in the morning. I used meal replacement shakes to start my transition. I often chose chocolate flavored, readymade shakes so I knew they would be tasty and it took no preparation time.

After a month or so, I got used to putting something in my stomach in the morning and started adding solid food in the mix. Usually I ate a piece of toast or English muffin. After several months I transitioned away from the shakes.

Today I choose to do the slow carb breakfast that consists of eggs, spinach (sometimes other veggies) and black beans. I also have a cup of tea or coffee with cinnamon (cinnamon helps regulate blood sugar). I do this because I either workout first thing after waking or will work out mid-morning.

Making breakfast quick and easy is key for a lot of people that are on-the-go early in the morning. I suggest figuring out some microwavable egg recipes (it is really easy) or hard-boiling a bunch of eggs every week and keeping them ready in the refrigerator. You can also get some yogurt, granola and fruit for a quick and easy breakfast meal.

Give eating a healthy breakfast in the morning a try. You will likely find that it puts you in a better mood and increases your productivity.

Why You Should Cook

Knowing how to cook is important. Seriously. It is part of being a well-rounded, competent individual. I would venture to say, male or female, if you do not know how to cook at least a few basic things, you are a pussy.

So why should you know how to cook. We all eat around three times a day: every day. Preparing food is one of the absolute basics of survival. It is also not that hard. There are several dishes or foods that every person should know how to cook.

Additionally, in America it is far cheaper to cook at home (stupid tipping custom). It is also nice to know what you are putting in your body a majority of the time, and cooking can be a lot of fun and quite a creative endeavor.

Let’s cover a few basic things we should all know how to cook. I’m going to focus on the omnivore diet here but with all the fake meat stuff available these days, a lot of this will transfer quite easily

First you should know how to cook an egg (ok vegans, this may not transfer too well). Eggs, despite the crazy scare campaign against them in the 80s (which has been discredited) are a pretty good nutritional source. You can go for just the egg whites and make them more nutritional too. Cooking eggs is quite easy as all you need is a skillet and some sort of oil or butter to prevent sticking.

Do note that there are a ton of ways to prepare eggs, and they can be quite different. Scrambled eggs, always a popular choice, should be cooking over low heat while omelets should be cooked over high heat, beaten just enough for the yolk to mix with the white and will be done in less than a minute (yeah, that’s how it is properly done).

This is a good time to mention a foundational book in cooking. You should get Julia Child’s How To Cook. This is an excellent guide on, well, just what the title says. It has recipes, but that is not the focus. The focus is on how to do it properly and what you will need. It will be one of the best $20 you ever spent.

Another thing we should all know how to do is prepare food in a skillet. This food can take many forms. It can be meat, potatoes, vegetables, fake meat (soy product and such) or whatever. It is not that hard. You really just need a skillet and some kind of cooking oil, butter or lard. Don’t get too crazy with the heat. Experiment. Use herbs and spices liberally. You will figure it out.

Lastly, we should all know how to operate a barbecue. I am talking about the gas barbecues, charcoal barbecues and just a wood fire barbecue. Cooking meat and vegetables on a barbecue is awesome. As with the skillet, don’t get too crazy with the heat. You will be fine.

The thing with cooking is actually doing it. You should look up recipes, but don’t worry about following them exactly. Cooking is more of an art than a science. There is room for improvisation almost every step of the way. If you want to make your food into a science then try your hand at baking.

If you are not good in the kitchen, do not fear. You can change this. Pick one recipe (a relatively simple one) and try it out. It doesn’t have to be perfect. You will get better as time goes on. Who knows, you may even find out you really like it.

Cooking With Herbs and Spices Part III

I started this series of posts on becoming familiar with herbs and spices by telling you to pick an herb or spice and spend one week trying as many different recipes as you can that feature or at least use your chosen subject. I am still saying the same thing. Consider yourself reminded.

Bu t seriously, mastering the use of herbs and spices can really open up worlds of new flavors and dimensions and will add so many dishes to your repertoire: dishes that don’t vary much except for the herbs and spices used. Trust me on this.

Let us continue our look at a few more herbs and spices that are considered quite healthy by the World’s Healthiest Foods website. These are all typical in most western kitchens and easily found at your run of the mill supermarkets. In other words, start with these.

Sage

This herb has a sweet savory flavor and is available dried whole or powdered and fresh year round. It has a long history of use in cooking and in medicine. Sage’s health benefits come from its flavonoids, phenolic acids and volatile oils. These contain anti-oxidant and anti-inflammatory properties. There are also studies that point to sage as helping to boost brain function. Pretty nice.

As with so many other herbs and spices, fresh sage is the way to go if you can. You can store fresh sage by wrapping the in a damp paper towel place inside a loosely sealed plastic bag. They should last for several days.

Thyme

Thyme is an herb that has a history of use in natural medicine involving chest and respiratory problems. Several of Thyme’s volatile oils are now known to specifically hold the properties that natural medicine users have taken advantage of for centuries. It has also been used, like so many other spices and herbs, as a preservative. It has been scientifically shown to have anti-microbial properties.

Thyme has a great fragrance and is known to go well in vegetable, egg and bean dishes. It is also popular in soups and stews. Thyme has an impressive amount of nutrients in dense quantities for an herb. These include a lot of vitamin K, iron, manganese, calcium and dietary fiber. As with selection and storage instructions for sage, fresh thyme is preferable and storage technique is the same as sage.

Turmeric

Turmeric is a wonderful spice that is known for its use in Indian curries. Its flavor is peppery, warm and bitter. Its smell is mild as a mix of orange and ginger. It has a deep yellow or orange color. Turmeric has been used in natural medicine as a healing agent and as a textile dye.

Turmeric has been investigated and given positive results in use as an anti-inflammatory (including for inflammatory bowel disease), rheumatoid arthritis, cystic fibrosis, cancer prevention (including colon cancer), improving liver function, cardiovascular function and as a cholesterol lowering agent.

Turmeric powder is preferable to curry powder if you are interested in the above mentioned health aspects. As stated, it comes in a powder form, although you can make your own. It does stain, so be careful with clothes and surfaces during preparation.

That does it for this installment. Don’t hesitate to do some searching for recipes in your personal cookbooks or on the net. Then prepare those recipes and enjoy.