1 pound dry yellow split peas or lentils
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
2 T olive oil
2 T curry powder
1 T ginger, powdered
1 T cumin, powdered
1 T turmeric
2 T mild green chilies
1 T lemon juice
2 cloves garlic
1 bay leaf
3 chicken bouillon cubes
2 quarts water

The easy method: combine all in crock pot, cook on low until done (8 hours or so?).

The better method: combine the celery, carrot, onion and garlic in a T of unsalted butter. Sauté a bit, until the onion is slightly translucent, then add to all the other ingredients and cook as above. This will give you a little added flavor through the sautéing of the vegetables, and sort of a nod to ghee with the unsalted butter. This recipe makes a mild dal, and can easily be “heated” considerably by using a hot curry powder or hotter peppers.

Enjoy!

Conducted at the Virginia Commonwealth University, the study involving Protandim could lead to a new treatment for this serious condition.

Pulmonary hypertension is a health condition characterized by high blood pressure in the circulation between the heart and lungs and can result in death due to right heart failure. In this study, pulmonary hypertension was induced in the animals through a drug and by creating an oxygen-poor environment (hypoxia). Animals pre-treated with the five herbal formula in Protandim experienced strong cardioprotective effects.

The herbal formula was shown to protect the heart by increasing the expression of protective genes and by preventing the formation of scar tissue, or fibrosis, in the heart. The study showed these herbs also prevented capillary loss in the heart muscle of the animals, preserving right heart function despite the continuing stress of pressure overload. The study also indicates the death of heart cells was prevented and a significantly lowered osteopontin (OPN-1) levels by more than 50%. Osteopontin is a factor that leads to scar tissue formation, a cause of heart failure.

Source: FreshPlaza

The research, conducted at the Cork Research Cancer Centre and published in the British Journal of Cancer, could lead to new treatments for oesophageal cancer.

Dr Sharon McKenna and her team found that curcumin started to kill cancer cells within 24 hours.

The cells also began to digest themselves, after the curcumin triggered lethal cell death signals.

Dr McKenna said: “Scientists have known for a long time that natural compounds have the potential to treat faulty cells that have become cancerous and we suspected that curcumin might have therapeutic value.”

Dr Lesley Walker, director of cancer information at Cancer Research UK, said: “This is interesting research which opens up the possibility that natural chemicals found in turmeric could be developed into new treatments for oesophageal cancer.

Curcumin has long been thought to help in a wide range of ailments, including dementia and arthritis. Add cancer that that list, and pass the curry!

Source: BBC News

Curcumin, the part of the spice turmeric that makes curry yellow, had been shown in earlier studies to be an effective compound in helping to prevent tumors from forming. This latest research used curcumin in different doses and at varying times on three separate melanoma cell lines. Researchers found that the curcumin helped to suppress two proteins used by tumor cells to keep themselves “immortal.”

The study appeared in the journal Cancer. Future research and clinical trials are being planned (if it involves all-you-can-eat vegetarian Indian food, color me a volunteer).