Today’s superfood is: turmeric!
Turmeric is a plant that is native to Southeast Asia, and has a number of medicinal properties that have been used by thousands of years. The plant has been used for both culinary and healing purposes throughout the world, but mainly in India.
With respect to its culinary uses, turmeric is often used to flavor curries and other Indian foods. When used on food and in sauces, it creates a bright yellow color. The taste is relatively mild.
As for its medicinal uses, turmeric has historically been used for its anti-inflammatory and anti-oxidant properties. Turmeric contains circumin, which is thought to be the most effective part of the spice and is highly anti-inflammatory. Studies have shown that circumin may have the same anti-inflammatory effects as over the counter drugs. Because of these properties, turmeric is regarded as a highly anti-cancer food. Animal studies have found that it may actually stop or slow the spread of existing cancer. Researchers are continuing to study the effects of circumin on cancer, and specifically if and how it may be effective for cancer treatment and/or prevention.
Turmeric has been used in India for thousands of years as a healing remedy for various other diseases. Studies have shown that turmeric may help treat arthritis, moderate insulin levels of diabetics, provide cardiovascular protection, treat stomach/digestive problems, lower cholesterol, boost immunity and prevent dementia and Alzheimer’s disease. Turmeric may also be applied topically as a paste to help with inflammation and healing for cuts or bruises.
Turmeric is sold in my local grocery store in both the powdered and root form. In addition, circumin is sold as a pill form, although I always recommend incorporating turmeric into food instead unless the supplement is recommended by a doctor. It is easy to sprinkle some of the powdered turmeric into whatever you are cooking. Truthfully, I am not crazy about the taste of turmeric in my food. However, I do use the root to make a tea at night. I grate a small piece of turmeric root into hot water along with grated ginger and lemon. Beware that turmeric turns everything neon yellow, and my fingertips often have bright yellow stains from grating the root. I am still trying to figure out the best way to prevent this, but I figure it is a small price to pay for the health benefits of this superfood.
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