July 16, 2015, Information
Lately I’ve been eating a lot more turmeric. The health benefits are truly astonishing and I love the taste in my juices, stir fries and curries. Turmeric is a key ingredient in Ayurvedic cooking and gives a rich flavour and colour to your dishes, but for maximum potency the fresh, organic root should be kept raw(uncooked) and added to juices or smoothies.
Turmeric contains a powerful alkaloid known as curcumin. Countless studies have shown curcumin to be effective in treating an array of conditions. High cholesterol, liver disorders, inflammation, diabetes and even depression. It strengthens the immune system and provides strong antioxidant activity. Turmeric also contains vitamins c, b1, b2, b3, calcium, manganese, zinc, phosphorus and potassium.
Antioxidants are some of the most important nutritional ‘substances’ we can ingest through our diet. I say ‘substances’ because antioxidants are really chemical donors, specifically electron donors. Free radicals, the bad guys, steal electrons from cells which causes damage. Antioxidants neutralise free radicals by either providing the extra electron to make up the pair or breaking down the free radical molecule, rendering it harmless.
Turmeric is 8 times more potent than Vitamin C and E and 3 times stronger than grape seed or pine bark extract. But you have to be sure you’re getting the best quality product. I prefer the fresh, raw, herb which is organically grown. Organic certification is hugely important to avoid contamination with pesticides and other chemicals. If you prefer a turmeric supplement, look for products that are certified organic without fillers, colours or flavours and non G.M.O.
For more on turmeric, check out the Cleanse Playlist box where Dr. Mercola talks about this amazing herb.