As many of you know, Turmeric has health attributes that contribute to fighting inflammation. Those suffering from arthritis or joint pain have often have turned to Turmeric which lowers levels of inflammatory enzymes.
Turmeric is under study for its potential to affect human diseases, including kidney and cardiovascular diseases, arthritis, cancer, irritable bowel disease, Alzheimer’s disease, diabetes, and other clinical disorders (source: Wikipedia).
Knowing that many of you already know this and probably incorporate turmeric into your diet as much as possible, lets get a conversation going about ‘how’ you take it, and how much… which may prove beneficial for others who read this:
Turmeric (native to southwest India) is of the ginger family and it contains chemical compounds called curcuminoids – natural phenols with a pronounced yellow color. Turmeric is the spice that gives curry powder its yellow hue and peppery flavor. Turmeric is one of the highest on the ORAC value list of ORAC (Oxygen Radical Absorbance Capacity) – ORAC units measure the antioxidant capacity of foods. Turmeric plants are gathered for their rhizomes (roots) which are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder.
Starwest Botanicals Organic Turmeric Root Powder, 1 lb.
Note: Turmeric is not very soluble with water. A better way to take is with any sauté – just sprinkle it in. The moment you heat oil and add turmeric to it, it now becomes completely bio-available to you. It has been scientifically proven that adding pepper with turmeric will drastically increase the percentage of absorption into the body.
Note: Turmeric apparently not to be used during pregnancy.
Note: If a person is on blood thinners, talk to your doctor before taking turmeric.
Disclaimer: The information provided here, and the comments below, is not medical advice. It is recommended that you always do your own due-diligence and consult your doctor before using or consuming a product.
With that said, let’s get the conversation started…
If I decide to have eggs for breakfast, I will first add a dollop of butter to the heated pan, then add turmeric (about 1/4 tsp – but could probably do more) and black ground pepper. When it’s all visually ‘mixed’ I will then toss in the egg(s). I like them cooked ‘over easy’ – still runny 😉
Your turmeric recipes, concoctions, or arthritic/joint-pain success stories?
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