Turmeric is a slightly bitter, ancient golden spice grown out of the middle east, Asia & India, very similar to saffron but apart of the ginger family. Besides using it in recipes, It is also used to treat a multitude of ailments, as well as being a possible preventative spice for thousands of years. If you have ever eaten curry, you’ve had turmeric.
The major component of Turmeric is curcumin and this is what gives the spice its yellow coloring. There is also a possibility curcumin may have a significant affect on those afflicted with cystic fibrosis; research is still in early stages but looks very positive. Curcumin is also being researched for its cancer cell fighting abilities by destroying the cancer and stopping their ability to continue to mutate. This is especially useful with colon cancer where the cancer replicates much faster; curcumin attacks free radicals, thereby reducing and helping to prevent both colon and prostate cancer.
Now, to get all the benefits out of turmeric, add black pepper along side of it. The reason is because of the phytonutrients. Curcumin, which is in turmeric, gets metabolized before absorption, but the piperine in black pepper, basically encapsulates the curcumin as it goes thru the digestion stage, allowing it to be more bioavailable for absorption in body, approximately 2000 times more.
Here are several other beneficial components of Turmeric:
-anti inflammatory
-promote healthy immune system
-chock full of antioxidants
-promote healthy looking skin
-keeps blood & liver healthy
-helps to improve digestion
I always have a bottle at hand and add it to almost everything I cook. I don’t find much a taste change and the health benefits make it all worth it. So add some to your dishes today and make your body just a little happier.
