Lately, I’ve been noticing a lot of buzz about turmeric.
A golden-yellow spice, turmeric has a peppery, slightly hot flavor, and is used in a lot of curries.
For centuries, turmeric has been used as an anti-inflammatory by both Chinese and Indian cultures. It’s also been used as a condiment and a fabric dye. Turmeric is a great source of iron and manganese. It is also a good source of vitamin B6, dietary fiber and potassium.
In ancient medicine and throughout the years, turmeric has been used to treat disorders, including excessive flatulence, jaundice, menstrual difficulties, bloody urine, toothaches, bruises, chest pain and colic. In numerous studies, the potent ingredient in turmeric, which is curcumin, has been found to have anti-inflammatory effects similar to hydrocortisone and phenylbutazone, as well as over-the-counter anti-inflammatory agents such as Motrin, without the toxic effects of the chemicals in manufactured medicines.
Turmeric can be used to help with inflammatory bowel disease. It can provide relief from those suffering with rheumatoid arthritis, and it can be used in cancer prevention because of its ability to neutralize free radicals. Turmeric can help detoxify the liver and lower cholesterol. It can also help protect against Alzheimer’s disease.
To increase your turmeric intake, add it to your deviled eggs, egg salad or scrambled eggs. Use it in a curry sauce, doubling the amount called for. Sauté with onions for use on top of a burger or in other dishes. Sauté with cauliflower for a great side dish or add to salad dressings.