Turmeric is one of the most versatile spices in the world with over 600 health benefits confirmed by research, and an ancient history filled with deep respect for its seemingly compassionate powers to alleviate human suffering.
Turmeric is a spice with multiple preventive and curative properties. Excellent for digestion, turmeric also has the ability to decrease inflammation, prevent cancer and protect the brain from Alzheimer's disease.
Turmeric, like the saffron it often replaces, is the center of many phytotherapeutic studies. Especially curcumin, one of its major components, which could greatly contribute to the prevention of cancers.
These preventive virtues would thus work against many cancers, in particular against those of the ENT, lung and breast. It would also have a decidedly beneficial effect in the reduction of intraepithelial neoplasia, a precancerous condition of the prostate.
Turmeric is full of resources, and one of them, less well known, is to help fight diabetes, primarily by lowering blood sugar levels. In addition, animal studies have shown that it delayed the onset and progression of diabetic cataract in the test subjects.
It is very nutritious! Condiment consumed fresh in Southeast Asia or dried and sprayed in India, it contains fibers and also many vitamins: C, E, K, B1, B2, B3, B6 and B9. But no vitamin B12. Very rich in mineral salts, manganese and iron, it also provides a very good intake of potassium, calcium, magnesium, copper and zinc.
However, these nutritional qualities are the least of its benefits ... Thus, turmeric promotes the digestive process, regulates the intestinal flora, reduces the risk of gastritis and ulcers, protects the liver, improves the digestion of fats and sugars and Increases the secretion of bile. It is therefore particularly recommended in cases of digestive difficulties, colitis, colic, irritating antibiotics, heartburn, gas and bloating. And it also helps to lower the bad cholesterol.
It would also be effective in combating chronic inflammatory bowel disease, in particular of autoimmune origin: irritable bowel syndrome, but also ulcerative proctitis, Crohn's disease and ulcerative colitis.
Turmeric keeps its benefits even after cooking. Do not hesitate to use it in the kitchen. It can be used liberally in rice, potatoes, lentils and vegetables or to give a nice color to various preparations, such as pancake, cauliflower, dressings. Note that its health benefits are enhanced even better by combining it with pepper, ginger and olive oil.
This pigment that gives curry its yellow-orange color - it's a real treat, and a natural compound that should be on your health book.
