Why the world is going crazy for turmeric

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Turmeric has been revered in Chinese and Ayurvedic medicine for thousands of years.  Recent science has backed what the Indians and Chinese already knew and the western world is going crazy for it too.

I incorporate this wondrous golden spice into my meals on an almost daily basis, as much for it’s healing benefits as for it’s warm, earthy flavour and of course it’s beautiful, vibrant golden colour.

Turmeric has powerful anti-inflammatory, anti-oxidant, anti-microbial and anti-bacterial properties.  It’s used to treat respiratory conditions, for blood purification, arthritis relief, skin conditions, and as a digestive aid too.

Inflammation is at the route of just about every known health condition, so anything we can do to reduce or prevent inflammation in our bodies helps us minimise our risk of disease, which is why I am such a huge fan of turmeric.

Recent scientific studies have also shown Curcumin, the active ingredient in turmeric, to be effecting in treating and preventing a number of health conditions, including: arthritis, cancer, Alzheimer’s disease, Parkinson’s, heart disease and depression.

Now, I’m not going to pull the wool over your eyes. It’s worth noting that to experience the full medicinal benefits of Curcumin, you  need to take Curcumin as an extract, as the amount of Curcumin in turmeric is only around 3 to 5% and we need more than we can obtain from turmeric in one day (more than 1 gram) for it to be effective.

Turmeric is best consumed with black pepper and a fatty meal or drink, to enhance your body’s absorption of the Curcumin.

turmeric

Styling: Carlie Monasso. Photography: Samara Clifford

 

With it’s vibrant, yellow colour and warm earthy flavour, there is so much to love about turmeric beyond it’s health benefits, with it’s versatility making it the perfect addition to many a winter dish.

My love of this golden spice was the inspiration behind my Walking On Sunshine organic turmeric spice mix – which is a combination of turmeric, ginger, cardamom, Ceylon cinnamon and black pepper (all ingredients are Australian Certified Organic).  I love it with vegetable and meat dishes, scrambled eggs, roasted salted nuts, tofu, curries, soups and warmed up with milk as a latte too.

It certainly is an acquired taste, but I’m pretty excited to hear that one dear friend has ditched her daily coffee addiction in favour of Walking On Sunshine, and her tummy is thanking her for it.

Are you a turmeric fan? How do you incorporate it into your meals?  I’d love to hear in the comments below…

This article was originally published in Accenture Australia and New Zealand’s employee e-newsletter ‘Greater You’.

Note:
This blog post is based on my own personal experience and beliefs and what I do may not be right for everybody. I encourage anyone with health concerns to seek advice from healthcare professionals and do your own research too.

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Zara is founder and editor of Oh My Goodness. A certified holistic health coach, National Breast Cancer Foundation speaker and Bupa health influencer award finalist, Zara is passionate about making it as easy and fun for people to lead a healthy lifestyle. She's appeared on The Project and Today Show; her recipes have been featured on I Quit Sugar, Sport Luxe, and Show and Tell Online; and she's a regular contributor to Medibank's Be. Magazine and Fairfax health online.

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