I had the pleasure of seeing and hearing Dr. Michael Greger speak at Philadelphia’s Food & Health Expo in 2007. He was funny and wise, and one of the things he shared with us was the top 5 things that prevent cancer. I quickly jotted them down, and just as quickly lost the paper and forgot all but these: black/blueberries, walnuts, and also that one of the most valuable herbs is turmeric. I remember him saying, “It looks like gold, and it should be treated like gold. It’s just as valuable.”
A Curry Staple
As a practicing raw vegan, I tried and fell in love with the deep golden/orange spice known as one of the main ingredients in Indian curry. I loved the color, and how it temporarily stained my white plastic salad bowl a beautiful color. I had the feeling that there were healing elements in the color and as it remained on the bowl, it would leave a healthful imprint on my own growing cells. For example, I felt that eating it in my raw salads made my skin glow similarly to its own hue. But even though I could feel the benefits of the spice, I was curious to know exactly what made it such a great condiment and alternative health item. Turmeric’s uses are many and great.
Herbal Power with a Punch
Turmeric (Curcuma longa) is plant from the ginger family, and is native to tropical South Asia. World’s Healthiest Foods (& Spices) says turmeric is a potent natural treatment long used in Asian healing traditions as an anti-inflammatory medicine. Turmeric has been successfully used for centuries to treat many ailments from toothache to chest pain. Turmeric also fights cancer, improves liver conditions, lowers blood cholesterol and may help prevent Alzheimer’s Disease.
Isn’t it grand to know that your favorite veggie curry dish is much more than just yummy? The next time you’re in the spice-selecting portion of your grocery trip, consider bringing home this delectable and therapeutic powerhouse.
Turmeric purifies the blood and liver. It can be used in combination with olive oil, garlic and tomato juice to force excessive bile from the gall bladder and billary ducts.
I believe there is evidence that piperine (from black pepper) actually aids in absorption of turmeric and its vital health properties. It is also believed to have anti-inflammatory properties. I for one could certainly use more turmeric in my diet that I currently do, and there are literally thousands of south Indian dishes (vegetarian) that use turmeric.
Did you know that it is also used as an ingredient for some sun screens too. That’s my bit of trivia done for the day. :)
The more I read about this spice the better it sounds, I’m not sure what the taste is like, we used to use it to colour rice with home currys. I’m going to try it in tea as that sounds like a good way to take it.
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