The 5 benefits of tumeric
updated the 7 October 2015 à 00:03
The star spice in healthy cooking – it brings colour and a hint of whimsy to the table. Ideal for keeping fit.
Like garlic, grapes, asparagus and chocolate, turmeric is a wealth of good things.
1) Regulating digestion
Used for thousands of years in Ayurvedic medicine to regulate digestive disorders, it protects the stomach lining against chafing by boosting production of mucus, which also promotes easy digestion. The yellow root, whose powder lends the rich hues to Indian curries, also stimulates the digestion of fats. Furthermore, it fights liver problems, particularly by reducing the toxic effects of alcohol and drugs.
2) Acting as an ANTI-CANCER weapon
Turmeric inhibits the growth of cancer cells. This achievement is demonstrated in numerous scientific studies, appearing to be a result of the activity of one of its main pigments, curcumin. Taken in high doses, it reduces the volume of certain breast and pancreatic tumors by more than half. It also said to have an effect on some very aggressive brain tumors (glioblastomas).
3) The winning duo
The medicinal properties of turmeric are not inhibited by heat. On the contrary, this spice is more effective after being heated slightly. And for it to be properly absorbed by the body, it is better to also include some pepper, one of the key molecules – piperine – which increases the absorption of curcumin by 154%! To prevent deterioration, keep the spice in an airtight metal box or an opaque glass bottle. Similarly, it is preferable to but it straight from the grocer’s or market, rather than in a store, where it may have lingered for months on the shelves. Your best option is to buy it fresh (Indian spice shops, some food stores …) and then let it dry and grind it yourself.
4) The right dose
It is useless to just gorge on turmeric. If too much is absorbed into the system, it may casue irritation, cause nausea or exacerbate the effects of certain medications (anticoagulants, heparin or aspirin). To enjoy its benefits, one to two teaspoons a day is enough. You can sprinkle all the dishes, add to fish soups and broths, or water for cooking pasta or rice.
5) Recipes
Infused in a tonic…
Cut 1cm strips of fresh turmeric and 1cm peeled ginger. Leave to infuse for 5 minutes in a small saucepan of simmering water, then strain and drink immediately. The spiciness can be allayed by adding a spoonful of honey.
…or a smooth sauce
Mix yogurt, 6 mint leaves or chopped fresh coriander, 1 teaspoon of olive oil, turmeric powder, a pinch of salt and a sprinkle of pepper in a bowl. It makes a great dressing for dipping veggie sticks, as an appetizer, a spicy cucumber masala, or to top some fish or grilled meat.
Sylvia Vaisman
