It turns out turmeric, a traditional Indian spice, might be able to prevent Alzheimer’s Disease.


According to the NCBI, “due to various effects of curcumin [tumeric], such as decreased Beta-amyloid plaques, delayed degradation of neurons, metal-chelation, anti-inflammatory, antioxidant and decreased microglia formation, the overall memory in patients with AD has improved.”

I spoke with my friend Happy Johal – who works as an RN at Surrey Memorial – and she claims that “fresh tumeric is the best.” I’m more familiar with the ground up yellow curry powder, which I add to everything from yogurt to baked fish.

So although it’s not the tastiest of spices (rather bland actually), you may thank yourself later for sprinkling a little extra yellow all over your food.

(See also: Scientists may have discovered the fountain of youth; turns out it’s a handful of delicious fat.)