Turmeric or Indian saffron is a spice from the same family as ginger, has similar properties, and even its rhizome shape resembles ginger. It is characterized by a fairly distinct taste, aroma reminiscent of saffron and an intense, beautiful golden-orange color.
Ayurveda recommends turmeric for diseases like joint pain, liver problem, headache, diabetes, allergic conditions, skin problems, dental pain, lung infections, fever, menstrual problems, depression, Alzheimer’s disease, cancer and many more.
Turmeric is found in every Indian household and is made from the roots of the ginger family plants. Curcumin is an active ingredient in turmeric.
Curcumin is the active substance that is responsible for the orange color and special properties. It is a strong and effective antioxidant that inhibits inflammatory processes, and as you know carcinogenesis (cancer) are closely related to them.
The fight against chronic inflammation is also a battle against cancer because, as studies have shown (published in 2011 in the magazine Proceedings of the National Academy of Sciences), up to 25% of all cancers are caused by chronic inflammation.
Turmeric’s fame dates back to distant centuries, and it came to Europe from countries of the Asian continent, where it was treated as a panacea for most ailments.
Marco polo ‘s research
Marco Polo, mentioning his trip to China, talked about an amazing plant, reminiscent of saffron. Paracelsus, a doctor, and alchemist recommended her for liver treatment. Turmeric is used in Chinese and Ayurvedic medicine, among others with digestive problems, headaches, menstrual pain, diarrhea, fever, and inflammation.
Turmeric is called the spice of longevity. It is one of the favorite spices on the Japanese island of Okinawa, and its inhabitants enjoy a very long life.
Introducing turmeric to our diet, we consume yellow curcumin – a powerful antioxidant that neutralizes free radicals that arise from intense physical, mental and long-term stress.
Curative properties of turmeric, which are worth mentioning
- It destroys free radicals that accelerate the aging process of cells, protecting DNA against mutations that accelerate the formation of cancer cells.
- Very strong antiviral, antibacterial, antioxidant (comparable to the oxidative effects of vitamins E and C), helping to prevent breast and colorectal cancer.
- It improves the work of the pancreas and liver, heals gallstones. Turmeric infusion with the addition of milk thistle and dandelion drunk three times a day for a month cleanses the liver of toxins.
- Protects the mucous membranes of the digestive system and intestines.
- It has analgesic and anti-inflammatory properties compared to hydrocortisone or Nurofen, used in the treatment of many diseases, e.g. rheumatoid arthritis, psoriasis, pancreatitis, atherosclerosis, hypercholesterolemia, inflammatory bowel disease, and even prostate cancer.
- It reduces uterine tumors and reduces menstrual pain.
- Accelerates the healing process of wounds – Hindus sprinkle wounds to accelerate healing.
- It supports the treatment of herpes – just mix a pinch of turmeric with a little honey and apply on herpes.
- Reduces the risk of Alzheimer’s disease.
- It alleviates the symptoms of depression.
- Regulates blood sugar levels, thus preventing diabetes.
- It promotes the removal of triglycerides and bad LDL cholesterol by blocking absorption in the intestines and reducing its level in the blood.
Turmeric is also used in aesthetic dietetics and cosmetology
- It is part of the herbal blends used to reduce appetite, supporting weight loss.
- Supports metabolism, accelerates digestion and prevents fat deposits.
- Used in fruit and vegetable cocktails, it accelerates the removal of toxins and thus helps cleanse the body.
- Used as an ingredient in face masks: cleansing, brightening acne spots and balancing skin color, anti-wrinkle.
- Helps reduce cellulite.
- Regulates the pH of the scalp, helping to fight dandruff.
- Strengthens and gives shine to hair.
- Turmeric is most associated with Indian cuisine and curry dishes. It is an ideal addition to high-protein dishes because it stimulates protein digestion. Turmeric is an ingredient in the well-known and liked curry mix.
Turmeric can be used as an excellent addition to fish, rice, salads, to dishes of beans and lentils, or dye for pasta and yeast dough, which gives a beautiful yellow color.
Curcumin is also used as a food dye (an ingredient found under the name E100), which owes its beautiful golden color to, among others mustard.
We recommend the recipe for a super healthy, creamy turmeric cocktail
- 2 cups of coconut (or other – preferably vegetable) milk
- 1 ripe banana (previously peeled and frozen)
- 2 kaki fruits
- vanilla pod (not necessarily)
- 2-3 dates or honey
- 1 teaspoon of fresh turmeric rhizome or 1 teaspoon of turmeric powder
- 1/2 tsp ginger (powder or freshly grated)
If you do not have a high-speed blender, peel the kaki fruit, cut them into pieces and put into a blender. Cut the vanilla pod and hollow the beans out of it, then add all the ingredients to the blender and mix until smooth.