Tumeric is an amazing spice with many benefits, including thermogenic and anti-inflammatory properties. This earthy yellow-orange spice, which is a component of curry, adds color and depth to meats, veggies, soups, rice and more. It’s not expensive and is a delicious addition to your spice rack. So, sprinkle Tumeric on your next meal and enjoy its many benefits! Here’s what this powerful herb can do:
1. Turmeric has a thermogenic effect and can aid fat metabolism. Research in the European Journal of Nutrition suggests that, “curcumin may be useful for the treatment and prevention of obesity-related chronic diseases.”
2. It’s a natural antiseptic and antibacterial agent, which could help protect you from potential food-bourn bacterial illnesses.
3. In a variety of studies, tumeric has exhibited anti-cancer properties, including preventing metastasis (i.e., the spread of cancer cells).
4. It may prevent and slow the progression of Alzheimer’s disease.
5. Tumeric is a potent natural treatment for pain and inflammation. Used for arthritis, rheumatoid arthritis, psoriasis and other inflammatory skin conditions.
6. Curcumin, a substance of turmeric, is a very effective and potent antioxidant. Some studies indicate that it may be up to 10 times more potent than vitamin E as an anti-oxidant.
7. Turmeric helps to alleviate depression symptoms by increasing serotonin and dopamine levels.
8. It’s used to help treat many health and medical conditions including neurodegenerative diseases, diabetes, cardiovascular disease, gastric ulcer and osteoarthritis.
How To Use Turmeric
You can use turmeric in many different ways. My favorite use for it is to add a pinch in my vegetable soups, lentils or salads. You can also sprinkle it over vegetables, meats, eggs and rice, to name a few. It pairs well with other spices and oils, but just remember that a little goes a long way with this powerful spice.
References:
http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html
http://www.livestrong.com/article/222029-turmeric-weightloss/
Bachmeier, B. E.; Nerlich, A.; Iancu, C.; Cilli, M., et al. (2007). “The chemopreventive polyphenol Curcumin prevents hematogenous breast cancer metastases in immunodeficient mice” (pdf). Cell Physiology and Biochemistry 19 (1–4): 137–152. doi:10.1159/000099202. PMID 17310108.
Bachmeier, B. E.; Mohrenz, I. V.; Mirisola, V.; Schleicher, E., et al. (2008). “Curcumin downregulates the inflammatory cytokines CXCL1 and −2 in breast cancer cells via NFκB”. Carcinogenesis 29 (4): 779–789. doi:10.1093/carcin/bgm248. PMID 17999991.
Kilian, P. H.; Kronski, E.; Michalik, K.M.; Barbieri, O., et al. (2012). “Curcumin inhibits prostate cancer metastasis in vivo by targeting the inflammatory cytokines CXCL1 and −2”. Carcinogenesis 33 (12): 2507–19. doi:10.1093/carcin/bgs312. PMID 23042094
