curry Recipe
VicentaLakin
Curry, which is common in South-East Asia, such as India, Thailand and Japan, is a complex spice made of a variety of cyanide formulations. Its taste is spicy and sweet, and it has a special aroma that promotes the distribution of saliva and gastric fluids and the appetite. 1. The main components of curry for the promotion of appetite are spicy spices, such as ginger yellow powder, lasagna, eight horns, peppers, cinnamon, lilac, lilac and seed, which promote saliva and gastrogen distribution, increase gastrointestinal creeping and promote appetite. 2. Promoting the spicy taste of metabolic curry for sweating, accelerating blood circulation and improving metabolic functions. So in hot areas, people love curry. 3. The protection of curry in the heart has the effect of protecting the heart from heart failure. For heart patients, ginger yolk in curry prevents and reverses heart fattening, thus restoring heart function. 4. Decreasing thin curry can help to reduce post-eating insulin reactions and can also contribute to energy metabolism, increase the consumption of heat and promote fat oxidation, thereby contributing to the prevention of obesity. 5. The prevention of Alzheimer ' s has shown, according to animal experiments at Duke University, that ginger yolk in curry can decompose starch samples in the brain and prevent the production of such proteins. The sedimentation of large amounts of starch protein in the brain is the main cause of dementia, which is prevented by curry one or three times a week。
