Turmeric: The Super-Supplement (Spicy Anti-Inflammatory Juice Recipe Included).

Turmeric is a member of the same family as ginger root and has many of the same health benefits. It contains iron, calcium, copper, potassium, B6, manganese and dietary fibre. It’s the spice that makes curry (and your fingers!) yellow and has been used in Indian cooking and Ayurvedic and Chinese medicine for thousands of years.

It’s active ingredient is Curcumin, which has powerful anti-inflammatory and antioxidant properties and many studies have shown it to be effective in natural treatments of Irritable Bowel Syndrome and Crohn’s Disease, for example. (Such treatments tend to use Curcumin extracts rather than turmeric on its own).

IMG_8567Current thinking holds that chronic low-level inflammation is responsible for many of the conditions prevalent in Western society: heart disease, Type 2 diabetes, cancer, Alzheimer’s and many degenerative conditions, including rheumatoid arthritis.

Curcumin has been found to fight inflammation at a molecular level and to be as effective as some prescribed medications, without having the nasty side-effects.

It is also believed that Curcumin may be effective in slowing and repairing brain-related diseases, such as depression, and age-related conditions, and there is much excitement that Curcumin may one day be an active ingredient in treating Alzheimer’s.

Some research has shown Curcumin to be effective at preventing, slowing and reducing some cancers in labs and animals and in one study of men with colon lesions, they were reduced by 40%. It seems it is particularly effective in preventing cancers of the digestive system and in treating bloating, indigestion and liver problems.

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There is much research into the clinical benefits of Turmeric and Curcumin, several studies are at the trial stage.

When using Turmeric Root or Curcumin extract, it’s advisable to take black pepper at the same time to enable optimum absorption.

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Here is a great Anti-Inflammatory Juice Recipe I call Morning Glory, I have it every morning to help prevent and reduce the symptoms of colds and viruses, reduce mucus and joint inflammation.

If you feel the first signs of a cold, try drinking this juice 2 or 3 or more times a day.

I haven’t had any colds, coughs or asthma in the 3 (now 4) years I have been juicing.

Ingredients

Hot & Spicy Anti-Inflammatory Juice

(All ingredients are organic and therefore washed and the peel kept on. If using waxed non-organic lemon, thinly pare the peel, leaving as much pith as possible, this is where the micro-nutrients are).

1 Apple

Thick Slice of Lemon

1 Carrot

2 cms (at least) Chunk of Ginger Root (depending how hot you like your juice, more if you’re hardcore or it’s a particularly thin root)

2 cms Turmeric Root

 10 cms Celery

Juice the ginger, turmeric and lemon (and finally celery) between the apple and carrot.

Then add a Twist or Two of Black Pepper and stir.

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https://authoritynutrition.com/top-10-evidence-based-health-benefits-of-turmeric/

http://www.medicalnewstoday.com/articles/306981.php

Copyright: Chris McGowan

22 thoughts on “Turmeric: The Super-Supplement (Spicy Anti-Inflammatory Juice Recipe Included).

  1. I use it every morning in a mixture of honey, garlic and cinnamon. I make a portion to keep in the refrigerator. I was reminded of your advice on the strong coloring effect. I got stains on my iPhone cover, my shoes and on a few other places when making the mixture a late evening

    Liked by 1 person

      1. I got some of it off with baking soda. Often I have used the dried spice. But as I read your recommendations a few days ago I got the fresh root and totally forgot about your advice!!! 🙄

        Liked by 1 person

  2. Hey Chris- good timing for your post since I just got some fresh tumeric the other day!! Do you have any other suggestions of how to eat it- I use a bit of the dried powder in curry, and I have tried it in a smoothie/ porridge, but the taste is generally too strong for me! Is there some way to make the taste weaker? (e.g. I use lemon with spirulina and it seems to counteract the taste- is there something similar for tumeric)

    Liked by 1 person

    1. Hi Rachel, I only began using fresh turmeric a year ago in my juices, I only use about 2 cms and add it with ginger, lemon, apple and carrot and a twist of black pepper. It is spicy but I can’t taste the turmeric. I use it in stirfries too. I read that it goes well with orange juice and perhaps a little maple syrup, but you only need a small amount in a couple of cups of juice. You don’t juice do you? I think mixing it with juice and maple syrup is best if you’re having it fresh, or making tea and adding lemon and maple syrup. Otherwise, best to cook it. I often add dried apricots or lime to a meal that has turmeric in. It’s one of those things you know is good for you and you just have to take your medicine!

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    2. Ps I just read you add it to hot chocolate with cinnamon! Also, tomato juice or other vegetable juice, you can make it like a non-alcoholic bloody mary with celery and hot sauce. You do get used to it, just have tiny amounts to begin with.

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