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How our Ancestors Controlled Their Gut Bacteria with Curry

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A couple of nights ago, my Dad offered my family some chicken curry.

Although we love his curry, we had to decline as we had just stuffed ourselves at a friend’s barbecue moments earlier.

I grew up eating lots of Jamaican Curry Chicken since my parents immigrated from Jamaica.

When I was growing up, whenever friends would meet my parents for the first time, they would have a puzzled look.

They were expecting some Chinese, fresh-off-the-boat, immigrant accent but the got an earful of a West Indian Jamaican accent, reminiscent of Usain Bolt or the “Hey Mon” comedy series from the decades-old Saturday Night Live.

I love, love, love curry.

Especially with coconut milk.

It's fragrant, salty, and yellow-brown sauce can transform any meat or vegetable to a completely different flavor zone farther than any other individual spice can.

Historically, curry has traveled the world, mostly along the equator.

The mixtures of spices in curry powders we find in our supermarkets originated from the 17th century British attempting to replicate recipes they encountered in India.

Curry made it to the Caribbean, with indentured Indian workers who worked for the British sugar industry.

Variations of the spice mixture have become part of the native foods of the United Kingdom, Thailand, Malaysia, Japan, Singapore, Myanmar, Jamaica, South Africa, Afghanistan, Bangladesh, Trinidad, Tobago, China, Korea, Bengal, Nepal, Pakistan, Sri-Lanka, Vietnam, Cambodia, and Indonesia.

As exciting as foods cooked with curry powder can taste, and as easy as they are to prepare, I believe there was another reason for its global popularity.

This was likely because it helped with people’s digestion by helping to control their gut bacteria.

This explanation becomes apparent when you study the kinds of spice that are used in curries and their antimicrobial properties, which would make sense because most of the countries listed above are along the equator, where there is a lot of heat and humidity.

In such environments, microbial growth in foods is explosive, and it would have been too easy to run into health issues from all of those bugs.

Because many of the spices in the curry grow along the equator, the plants that made the spices would have to produce the most potent antimicrobial defenses to survive.

Some of the spices used in curry are turmeric, allspice, white pepper, coriander, cumin, fenugreek, mustard, chili, black pepper, ginger, cinnamon, cloves, nutmeg, mace, cardamom, and bay leaves.

Curry powder helped the British Empire to generate massive amounts of trade along their spice routes as people’s hunger for curry expanded from continent to continent.

So merely from trial-and-error, our ancestors probably discovered that when they ate foods spiced with curry, they felt better.

In a world without refrigeration or antibiotics, such a spiced powder would be a godsend. Such recipes would warrant mass adoption from generation to generation and from country to country.

So the way I look at it, curry can be considered one of the earliest functional foods, formulated by thousands of years of trial-and-error.

However, with today’s advanced scientific techniques and smart thinking, you can discover how to make the next generation of more effective functional foods.

And that is what we did to formulate Liovi Probiotic Drink. We compressed thousands of years of trial-and-error into a single lifetime of scientific discovery that you, your friends, and family can enjoy with merely a click of a button and keystrokes online to have your supply delivered to your home.

Best of Health,

Brian Lue

Maker of Liovi Probiotic Drink
www.Liovi.com
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P.S. I hope I’ve tickled your curiosity about not only the flavors of spices but their functional health properties as I plan to take a more in-depth look into the spices mentioned in curry.

#probiotics #microbiome #Liovi
 

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