If you don’t have a trail of this yellow/orange powder around your kitchen, you might be missing out. Turmeric is a hot topic right now and for good reason – it has tons of health benefits.
Historically, turmeric was used in Ayurvedic, eastern medicine for pain and fatigue. Turns out they were on to something… Recent research has found that curcumin, the active compound in turmeric, has some serious anti-inflammatory effects.
Why is “anti-inflammatory” a good thing?
In a few cases, inflammation is a good thing – like healing cuts or wounds and fighting foreign pathogens in the body. However, when there is a chronic, low level of inflammation in the body it can increase risk for heart disease, cancer, metabolic syndrome, and Alzheimer’s, among many others. Stress, environmental toxins, and chemicals and preservatives in our food can all cause some of this chronic inflammation, which turmeric can help counteract.
Does turmeric sound appealing now?
If adding turmeric into your diet sounds more appealing now, here are a few things to consider:
- Whether you’re adding turmeric to your stir fry, eggs, golden milk (see my favorite recipe below!), salads, or soups, make sure you add some black pepper – this boosts absorption of the curcumin in turmeric up to 2000%
- While it is more of a pain to cook with, raw turmeric root more potent than the powdered spice form of turmeric
Just like any other food or supplement, turmeric is not a magic pill. In order to get the real anti-inflammatory benefits of turmeric, it is also important to be eating a diet rich in whole, real foods (not the processed stuff), fruits and vegetables, and fiber.
My favorite turmeric recipe – Golden Milk