I just finished reading a couple of very interesting articles on the benefits of turmeric, or to be more precise, curcumin. Curcumin is the yellow pigment found in turmeric and curry spices. I know that a lot of athletes use it for it’s antioxidant and anti-inflammatory properties. Apparently studies are now showing that it improves cognitive function in Alzheimer’s patients, has cancer fighting abilities and may be very effective at treating depression.
Studies have shown that neurological diseases such as Alzheimer’s are very low in India, where turmeric is a common spice. Promising positive studies are also showing that it may be as effective as commonly used anti-depressant drugs, without the side effects.
Turmeric is common in South Asia, particularly India, where it’s widely used in the production of spices. It’s the key ingredient in curry powder that gives it it’s yellow colouring. The spice has also been used for centuries in India as a natural remedy for a wide variety of ailments.
Turmeric is a natural painkiller, can naturally detox the liver, may be beneficial in treating psoriasis and can be used as a homemade antiseptic as it has anti-bacterial properties as well as being anti-inflammatory.
Curcumin is reportedly a naturally powerful anti-cancer agent. It has been found to have properties that potentially slow the spread of some cancers, particularly breast cancer. Curcumin can start a process called autophagy, which is the selective destruction of damaged cellular tissue. It cleans up damaged debris and prevents damaged cells from accumulating. And it might even make chemotherapy more effective and protect healthy cells from radiation therapy.
So how can you include this wonder spice in your diet more regularly? Besides eating curries, there are a few easy ways to increase your turmeric consumption. It tastes great with eggs, in particular.
Add a teaspoon or two to your scrambled eggs, omelettes or frittatas. I sprinkle it on my roast veggies; it’s very tasty with paprika and olive oil. You can add it to sour cream, dips, soups, green smoothies and green/herbal teas.