Turmeric has long been widely used in cooking and giving the other things its flavor and yellow color
Turmeric is a rhizome with edible roots that grow underground horizontally. The fresh firm turmeric rhizomes are actually related and somewhat similar to ginger in appearance. Like ginger, fresh rhizomes have a livelier flavor than those dried ones. Turmeric bright orange flesh is earthy, peppery, and slightly bitter. Fresh turmeric rhizomes can be cut into coins, match sticks or cubes; grated with a microplane or cheese grater; and juiced to make smoothies. You can enjoy turmeric as a spice and absorb its active ingredient, curcumin, as a daily portion of your body biological chemistry. Punchy, fresh firm turmeric rhizomes can be used in sautés and smoothies. Ground turmeric can be used for its color and ease of use in roasted vegetables and rice pilafs. In order to keep the fragrance and flavor intact, it is generally added at the last moment in the cooking recipes, since prolonged cooking would result in evaporation of its essential oils. The fresh turmeric paste is a natural food preservative and used to marinate fish, chicken, and meat to enhance shelf life and particularly to offset the stink fishy odor. Fresh turmeric rhizomes can be stored in a plastic bag or airtight container for a week or two or frozen for several month in the refrigerator. The dried turmeric is made by peeling, boiling, and drying the rhizomes. Turmeric loses some of its essential oils and pungency in the drying process, but it can still provide warmth and color. For the best flavor, use whole fingers and grind them as needed using a microplane or spice grinder. Aroma is often a better indicator of quality than color. Store dried turmeric in an airtight container in a cool, dark place for up to a year. For optimum absorption of turmeric curcumin, we cook them with a touch of black pepper and a healthy fat such as coconut oil, coconut milk, almond milk, etc. to protect the turmeric curcumin from stomach acids before entering the small intestines. Turmeric is not a common food allergen and known to contain measurable amounts of oxalates or purines. If you are able to find good fresh firm turmeric rhizomes in the grocery store, you can make your own fresh turmeric powder by boiling, drying and then grinding it into a fine consistency. Just mix plain yogurt with flaxseed oil and then mix with freshly ground flax seeds and turmeric, salt and pepper to taste. Serve with raw cauliflower, celery, sweet pepper, jicama and broccoli florets.
Turmeric has long been used also as a powerful anti-inflammatory
Turmeric (Curcuma longa) appears to outperform many pharmaceuticals in its effects against several chronic, debilitating diseases with virtually no adverse side effects. This brightly colored relative of ginger is a promising disease preventive and anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic. The volatile oil fraction of turmeric has demonstrated significant anti-inflammatory activity in a variety of experiments. Even more potent than its volatile oil is the yellow or orange pigment of turmeric, which is called curcumin. Curcumin is thought to be the primary pharmacological agent in turmeric. Curcumin may provide an inexpensive, well-tolerated, and effective treatment for inflammatory bowel disease (IBD) such as Crohn’s and ulcerative colitis. Curcumin has been found to be safe at very large doses, this component of turmeric was effective at a concentration as low as 0.25 per cent. Curcumin also exerts very powerful antioxidant effects. As an antioxidant, curcumin is able to neutralize free radicals, chemicals that can travel through the body and cause great amounts of damage to healthy cells and cell membranes. This is important in many diseases, such as arthritis, where free radicals are responsible for the painful joint inflammation and eventual damage to the joints. The combination of antioxidant and anti-inflammatory effects of turmeric explains why many people with joint disease find relief when they use the spice regularly. Curcumin, the major constituent of turmeric that gives the spice its yellow color, can correct the most common expression of the genetic defect that is responsible for cystic fibrosis. Frequent use of turmeric could lower rates of breast, prostate, lung and colon cancer because laboratory experiments have shown curcumin can prevent tumors from forming. The combination of cruciferous vegetables and curcumin could be an effective therapy not only to prevent prostate cancer, but to inhibit the spread of established prostate cancers. Cauliflower spiced with turmeric is absolutely delicious! For protection against prostate cancer, cut cauliflower florets in quarters and let the cauliflower pieces sit for 5-10 minutes; this allows time for the production of phenethyl isothiocyanates, which form when cruciferous vegetables are cut, but stops when they are heated. Then sprinkle with turmeric, and healthy sauté on medium heat in a few tablespoons of vegetable or chicken broth for 5 minutes. Remove from the heat and top with olive oil, sea salt and pepper to taste. Eating foods spiced with turmeric could reduce the risk of developing childhood leukemia. Turmeric may increase the detoxification process in our body systems. Curcumin may be able to prevent the oxidation of cholesterol in the body. Since oxidized cholesterol damages blood vessels and builds up in the plaques that can lead to heart attack or stroke, preventing the oxidation of new cholesterol may help to reduce the progression of atherosclerosis and diabetic heart disease. In addition, turmeric is a good source of vitamin B6, which is needed to keep homocysteine levels from getting too high. In the populations, among whose diet, turmeric is a common spice, levels of neurological diseases such as Alzheimer’s are very low. Turmeric blocks the progression of multiple sclerosis and protects the brain against oxidative damage caused by free radicals. Such oxidation is thought to be a major factor in aging and to be responsible for neurodegenerative disorders including dementias like Alzheimer’s disease. Turmeric supports your healthy joint function, promotes your radiant skin, and helps improve your digestion. Curcumin can promote your immune system, help maintain your healthy digestive system and cholesterol levels within the normal range, support your healthy bones, joints, and overall skeletal system, memory function and immune system, promote your healthy blood, heart health and liver functions. Turmeric’s anti-oxidants help protect your cells from free radical damage. The antioxidant content within turmeric comes from active compounds called curcuminoids. These curcuminoids deliver antioxidant 3 times more powerful than grape seed or pine bark extract, strong enough to scavenge the hydroxyl radical, the most reactive oxidants.
Fresh Turmeric (Curcuma longa) Rhizomes or Dry Turmeric Powder should be eaten everyday
In summary, millions of people use turmeric on a daily basis in their lives today. It is now your turn to give your body the best it deserves. Adding turmeric to your diet is one of the best optimal health-care decision you can make. Just a few grams of turmeric per day either in the form of powder, crushed root or fresh root can provide enough nutrients to help keep you away from anemia, neuritis, memory disorders and offer protection against cancers, infectious diseases, high blood pressure, and strokes. It can be much better for you to practice Max Energy Therapy with daily nutritious food, functional exercises with fresh air in the sun and acupressure massage therapy treatments and low risk high return investment strategies.
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