SPICE OF THE WEEK - TURMERIC

SPICE OF THE WEEK

 

TURMERIC

• Turmeric is a kind of ginger plant family.

•  It is native to southern Asia, requiring temperatures between 20 and 30 c and a considerable amount of annual rainfall to thrive.

• We can use it as fresh, when not used fresh, the rhizomes are boiled for about 30 to 45 minutes and then dried in hot ovens.

• After which they are ground into a deep-orange- yellow powder

• Commonly used as a coloring in Indian cuisine, Iranian cuisine, Pakistani cuisine.

HEALTH BENEFITS OF TURMERIC :

1. Turmeric is the spice that gives curry its yellow color. It has been used in India for thousands of years as a spice and medicinal herb.

 2. Cur-cumin is the main active ingredient in turmeric. It has anti - inflammatory effects and is a very strong anti oxidant. Cur-cumin is poorly absorbed into the bloodstream . When Turmeric is consume with black pepper which contains piperine a natural substance that enhances the absorption of cur-cumin. Cur-cumin is also fat soluble, so it may be taken it with a fatty meal.

3. Curcumin can inhibit many molecules known to play major roles in inflammation.

4. Turmeric Increased the Anti oxidant capacity of the body. It neutralizes free radicals on its own, then stimulates the body’s own antioxidant enzymes.

5. Curcumin boosts brain-derived Neurotropic factor, linked to Improved brain function and a Lower risk of Brain Disease.

6. Lowers the risk of heart diseases.

7. Helps to Prevent Cancer .Curcumin leads to several changes on the molecular level that may help prevent and perhaps even treat cancer.

8. Useful in Preventing and Treating Alzheimer's disease.

9. Arthritis patients respond very well to curcumin supplementation.

10. Beneficial in treating depression.

11. Helps in Delaying aging and Age related chronic diseases.