Digested through every day meals turmeric gives excellent results.
Medical oncologist Dr. Saraswati Sukumar explains how you may get the most out of turmeric. This conclusion comes after laboratory studies on mice and people who tried it out.
Scientific facts about curcumin
Curcumin is a diarylheptanoid. It is the principal curcuminoid of turmeric, which is a member of the ginger family (Zingiberaceae). Turmeric’s other two curcuminoids are desmethoxycurcumin and bis-desmethoxycurcumin. The curcuminoids are natural phenols responsible for the orange-yellow color of turmeric.
Daily doses over a 3-month period of up to 12 grams are considered to be safe. However, several studies of curcumin efficacy and safety revealed poor absorption and low bioavailability.
Curcumin has effect on various diseases, including multiple myeloma, pancreatic cancer, myelodysplastic syndromes, colon cancer, psoriasis, arthritis, major depressive disorder and Alzheimer’s disease.
The power of cooking with turmeric
Dr. Sukumar who is a cancer doctor says that she has acquired some experience on how to use surcumin and get the most of it, because as she claims she uses it a lot in her daily meal routine.
She uses it daily in her kitchen and has built a good portion of her professional reputation on touting the benefits of this powerful herbaceous perennial plant.
“The health benefits are many, many. For example, for those who suffer from rheumatoid arthritis, those who have painful swelling in the knees, or those who suffer from diabetes turmeric is a great way to suppress the inflammation,” says Dr. Sukumar for A Woman’s Journey. “We have close to 300 publications (that cite turmeric) for its anti-cancer effects.
In addition she says – “Many diseases, such as colon cancer and other types of cancer, are being traced to inflammation. So, curcumin not only regulates inflammation which leads to certain types of cancer, but also cures certain types of cancer”.
Natural News stated that curcumin actually seeks out malignant cancer cells and alters the regulation of DNA in order to kill them.
Dr. Sukumar also points out that you can get the most of this amazing herb by adding spices to he cooked dishes.
“The problem with the pill is that it is very insoluble in water,” said Dr. Sukumar. “The better way to take it, I feel, is to use it in your cooking very extensively. If you have any sauté, just sprinkle it in. The moment you heat oil and add turmeric to it, it becomes completely bio-available to you.”
Lucky, turmeric has great taste. It tastes great with all kinds of veggies, meat and anything else that you would like to cook. It has a mellow, smoky flavor despite its bright-yellow color. Dr. Sukumar says she uses as little as ¼ to ½ teaspoon in her cooking, depending on the dish. But there is nothing wrong with using more of it in intensely flavored dishes like curry.
Here are 2 simple recipes with turmeric to rev up your metabolism and reduce cancer risk.
1. Sprouted Lentil Veggie Burger Recipe (dairy-free):
Makes 1-2 burgers
- 2 cups sprouted lentils
- 1 cooked and mashed sweet potato
- 2 tbsp butter or coconut oil
- 3 tbsp ground flax
- 2 cloves garlic
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp. turmeric
Make sure to sprout the red lentils about 3 days earlier. Cook the sweet potatoes by steaming or in the oven. Peel and mash them. In a food processor add all of the ingredients and mix. From this mixture form patties and then fry them in a pan, on a medium heat, using butter or oil. Make sure to fry them well, flip when one side is browned.
Serve with cheese, avocado or other favorite toppings!
Anti-Inflammatory Frozen Watermelon Pineapple Smoothie Recipe
(Vegetarian, Vegan, Paleo, Gluten-Free, Dairy-Free)
You can use turmeric to make sweet drinks as this amaizing smoothie. Red watermelon will protect your body against inflammation; Pineapple has a special enzyme called bromelain which helps promote healthy digestion by breaking down protein. Bromelain is also a potent anti-inflammatory that protects your body from the effects of chronic inflammation.
Makes 1 to 2 servings
- 2 cups frozen watermelon flesh, cut into 2-inch chunks
- 1 cup frozen organic pineapple, cut into 2-inch chunks
- 1 orange—peeled, white pith and seeds removed
- ½ cup organic coconut milk, preservative free
- 1½ cups organic coconut water, sugar free
- 1 tea spoon grated fresh ginger
- ½ tea spoon organic turmeric powder
- 2-3 drops liquid stevia or 1 teaspoon raw honey (optional)
Place all ingredients in a high speed blender. Blend until smooth and frosty. Spoon into serving glasses and enjoy with a spoon or large straw.
Pairing turmeric with watermelon and pineapple seems like a very healthy fit and tastes delicious too.
So, give it a try!