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June 30, 2006

Comments

alice

The information about curcumin matches what I've heard from people I trust to evaluate nutritional research. Furthermore, it's in the class of "can't hurt" claims. That is, unless someone has a very particular food sensitivity, there's no downside to adding turmeric to food. So, why not keep it in the pantry and use it in cooking? In that way, it's like the claims that cinnamon can help with blood glucose control. In the quantities that would normally be consumed, it's hard to know how it could possibly hurt. And it sure tastes good.

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    Diane Kelly is a Senior Research Fellow at the University of Massachusetts, Amherst, where she studies the neural wiring and mechanical engineering of reproductive systems.
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