I grew up with turmeric, we are old friends. Old yellow buddies. Besties with benefits.
Turmeric (Curcumina longa) is a bright yellow plant rhizome that grows underground and is related to ginger. Obviously ginger is the less successful of the cousins.
The face behind tumeric’s success is curcumin, an anti-inflammatory compound. In Indian cuisine, turmeric dates back thousands of years as does its use in traditional Ayurvedic medicine.
I became introduced to turmeric by my astute mother, a new-age renegade who ate quinoa a decade before anyone else did. She used turmeric regularly in her daily Indian cooking: a spoonful in every shak (Indian vegetable dish) she made.
Most importantly, I have become bosom buddies with turmeric through anecdotal stories and clinical trials boasting the benefits of this yellow powder which has potent anti-inflammatory, antioxidant, and anti-cancer properties. I am here to share the news!
Long-term ingestion of curcumin (from turmeric) has been associated with….
improvement in inflammatory bowel disease
healing of eczema and psoriasis affecting skin
reduced risk of cancer (colon, prostate, etc)
relief for rheumatoid arthritis and other inflammatory conditions
relief of pain associated with osteoarthritis
protection against neurodegenerative conditions such as Alzheimer’s disease
a healthy liver
fighting infections through anti-bacterial and anti-viral properties
possible prevention of type II diabetes
Please be aware that bioavailability of turmeric (proportion of turmeric that stays in your body) is enhanced when you simultaneously ingest piperine (a component of black pepper). So always cook turmeric with black pepper!
Paint the town yellow with turmeric!