Description
This pungent and tasty spice, closely related to ginger is an anchor spice in Indian cooking. It has been used both in cooking and traditional medicines to treat numerous diseases and conditions for thousands of years. More than one hundred active components have been isolated from Turmeric. The main component of the root is a volatile oil. Turmeric is rich in a family of active polyphenols, collectively called curcuminoids. This bright orange-yellow powder that has potent anti-inflammatory and antioxidant properties, which, in part, contribute to turmeric’s potential to prevent such conditions as cancer, Alzheimer disease, heart disease, and arthritis, to name a few.
As our society has aged and turned its attention to pain relief, Turmeric has come under extreme scrutiny. It is now one of the most studied herbs with over 4500 clinical studies and papers. Overall, Turmeric has been shown to be safe and used for arthritis, heartburn (dyspepsia), joint pain, stomach pain, Crohn’s disease and colitis, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, H. pylori, stomach ulcers, IBS, high cholesterol, fatigue, headaches, bronchitis, colds, hay fever, itchy skin, and worms.
The primary purpose people use Turmeric for are as an anti-inflammatory for joint and cardiovascular health and pain relief. In the realm of joint pain and joint health, three recent studies have piqued even greater interest.
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