Turmeric is native to Indonesia and southern India, where it has been harvested for thousands of years. It has served an important role in many traditional cultures throughout the East. While Arab traders introduced it into Europe in the 13th century, it has only recently become popular in Western cultures. Much of its recent popularity is owed to the recent research that has highlighted its therapeutic properties. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh.
Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, natural healing remedy and textile dye.
Turmeric is an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber and potassium. For an in-depth nutritional profile click on the following link Turmeric. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.
The active constituent is known as curcumin. It has been shown to have a wide range of therapeutic effects. First, it protects against free radical damage because it is a strong antioxidant. Second, it reduces inflammation. It accomplishes this by reducing histamine levels and possibly by increasing production of natural cortisone by the adrenal glands. Third, it protects the liver from a number of toxic compounds. Fourth, it has been shown to reduce platelets from clumping together, which in turn, improves circulation and helps protect against atherosclerosis.
Turmeric is a potent, yet safe anti-Inflammatory and reduces inflammation (joints, airways); it also detoxifies the liver.
- Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
- Cardiovascular Protection
- Has long been used in Chinese medicine as a treatment for depression.
- Help for Cystic Fibrosis Sufferers
- Improves Liver Function
- Inhibits Cancer Cell Growth and Metastases
- Is a natural painkiller and cox-2 inhibitor.
- It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
- It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
- Relieves the pain associated with Rheumatoid Arthritis
- Speeds up wound healing and damaged skin.
- When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
HOW TO INCREASE THE BIOAVAILABILITY OF CURCUMIN
Mix Turmeric With Black Pepper
Piperine is the alkaloid responsible for the pungency of black pepper. This compound inhibits certain enzyme metabolism functions, which normally cause the disposal of what the body considers to be excess curcumin (this effect is not limited to curcumin, black pepper can increase the absorption of other supplements, too). Curcumin absorption increases up to 2,000% or more with just a small amount of piperine.
Consume Turmeric with Beneficial Fats
Curcumin is fat-soluble. Without fat, the compound doesn’t dissolve properly, and then curcumin has a tough time getting into the gut and being absorbed into the bloodstream and then into the cells that needs the compound.
Try consuming turmeric with healthy fats like avocado, olive oil, and coconut oil.
Eat Turmeric With Quercetin
Quercetin is a plant flavonoid that inhibits the enzyme that deactivates curcumin.
Foods high in quercetin include red grapes, onions, green tea, apples, cranberries, blueberries, black plums, red leaf lettuce, raw kale, chicory greens, raw spinach, sweet peppers, snap beans and raw broccoli. The best whole food source of quercetin is capers.
HOW TO SELECT AND STORE
Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets.
Just like with other dried spices, try to select organically grown turmeric since this will give you more assurance that the herb has not been irradiated. Since the color of turmeric varies among varieties, it is not a criterion of quality.
HOW TO USE:
Cooking Tips – Once you start using turmeric on a regular basis, it’s fun to find new ways to use it in recipes. One of the favorite ways to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.
HOW TO ENJOY:
- Add turmeric to a cream sauce and mix it with eggs to give it an even bolder yellow color.
- For an especially delicious way to add more turmeric to your healthy way of eating, cut cauliflower florets in half and healthy sauté with a generous spoonful of turmeric for 5 minutes. Remove from the heat and toss with olive oil, salt and pepper to taste.
- Give salad dressings an orange-yellow hue by adding some turmeric powder to them.
- Mix brown rice with peas and season with turmeric, cumin and coriander.
- Turmeric is a great spice to complement recipes that detoxify the body.
- God’s Healing Plants is not licensed as, or designed to be, a healthcare facility; therefore we do not diagnose conditions, offer medical advice, or prescribe or administer medication.
- The nutrition and health information resented at the God’s Healing Plants Web Site is based on Scripture, research and personal experience, and is offered for educational purposes only.
- There can be risks involved when changing diet and lifestyle; therefore, as each guest chooses to make these types of changes, we at God’s Healing Plants cannot be held responsible or liable for any adverse effects or consequences that may result from your personal choices.