Turmeric: The Golden Healer
Many people recognize turmeric as a common ingredient used in Indian and Thai cuisine. And while it is a delicious spice, there is much more to it than its tasty flavor in a yellow curry.
Turmeric is a rhizome that has been used in Chinese and Ayurvedic medicine for thousands of years. It is now commonly used by many Western medical professionals. It is deeply warming and an excellent herb for treating pain due to its anti-inflammatory properties. Inflammation is at the root of many pain conditions including rheumatoid and osteoarthritis. And recent research indicates it may also be linked to depression. Turmeric has also been shown to be helpful in preventing certain types of cancer, regulating insulin levels in diabetics, enhancing the body’s immune system, lowering cholesterol, boosting memory, and acting as a natural antiseptic. No wonder it’s been used for centuries!
Turmeric contains curcumin, which is the key compound responsible for the root’s healing properties. However, our bodies often have a difficult time fully utilizing curcumin’s full potential due to our liver’s strong filtering function. In order to increase absorption while taking turmeric, try combining it with beneficial fats (such as coconut oil, olive oil, and avocado) or black pepper.
Want to try incorporating turmeric into your diet? Here's a simple recipe to get you started:
Prep Time: 5 minutes
Cook Time: 15 minutes
2 cups coconut milk
1 tsp turmeric
1 stick cinnamon about 1/4 inch
1 pod cardamon crushed
1/4 tsp black pepper
1/4 tsp coconut oil
honey (to taste-optional)
In a medium pan, gently heat milk over medium heat. Add in turmeric and black pepper. Add a cinnamon stick and crushed seeds of the cardamon and stir gently. Add in coconut oil and bring to a boil. Allow mixture to simmer for 10 minutes. Remove from heat and pour the mixture through a strainer. Sweeten to taste with honey and enjoy.