Turmeric: The Miracle Root

With so many amazing health benefits, this root truly speaks for itself! Turmeric has the ability to modulate inflammation, and when you consider that most diseases are linked to chronic systemic inflammation, that's a powerful medicinal quality to possess.

In the book, Alchemy of Herbs, Rosalee de la Foret explains the medicinal properties and energetics of this powerful root:

"[Turmeric] supports the body's ability to address inflammation, so it's more accurate to say that turmeric modulates inflammation than to say it is "anti-inflammatory." Instead of inhibiting fatty acids like prostaglandins, and thereby blocking the beneficial aspects of inflammation, turmeric assists the body's healing abilities in numerous ways: it increases glutathione production (important for detoxification), decreases free-radical damage, and blocks specific inflammatory enzymes" (de la Foret, 178).

She goes on to say that turmeric can be used in the same way as a nonsteroidal anti-inflammatory drug (NSAIDs): 

"Turmeric is an equally effective and safer alternative to NSAIDs for chronic inflammation. While turmeric is referred to as an anti-inflammatory, it doesn't suppress inflammation in the same indiscriminate way that NSAIDs do. [...] We often hear about the negative effects of inflammation, but what we don't hear as often is that not all inflammation is bad. Acute inflammation is a very important process the immune system employs to heal broken bones, sprains, bruises, scratches, etc. However, problems arise when acute inflammation evolves into chronic inflammation [Enter Turmeric]" (178).

This is my favorite brand of Turmeric.

Turmeric has a myriad of uses and applications. Rosalee outlines the following uses for it in her book: digestion and liver health, healing wounds, peptic ulcers, ulcerative colitis, insulin resistance & type 2 Diabetes, heart health (suggested that it can help modulate cholesterol levels), improved memory, Alzheimer's, cancer, arthritic pain, and for pain and inflammation in general (179-181). 

Personally, I use Turmeric during seasonal allergy season--I find it more effective than the over-the-counter drugs like Zyrtec, Allegra, and Claritin when I have a particularly severe attack.

How to use Turmeric:

"Turmeric is full of amazing antioxidants and constituents, but it is not easily absorbed by the digestive system. Here are two important tips for dramatically increasing the bioavailability of turmeric. The first is to add a small amount, roughly 3 percent, of freshly ground black pepper to your turmeric. [...] science has proved that piperine, an extract of black pepper, increases the bioavailability of curcumin by as much as 2,000 percent. Another tip is to take your turmeric heated in oil. The heat and oil help to better extract its constituents, making them more available in your body" (182).

She goes on to caution taking curcumin, a constituent of turmeric, as an extract: 

"[...] I am skeptical anytime science reduces a complex herb down to one component. The fact that herbs have hundreds if not thousands of constituents that work on a variety of pathways in the body is what makes them so uniquely powerful. Although studies have shown that curcumin extracts may have certain benefits, I recommend reaping the rewards of the whole root" (182).

The recommended therapeutic amounts are as follows:

As powder: 1 to 10 grams per day

As tincture: 1:2, 60% alcohol, 2 to 4 mL, 2 to 3 times per day (182).

The book does caution using large amounts of turmeric in the following circumstances:

"[...] those who are currently taking blood thinners, people with blood-clotting disorders, people who have known gallstones (although this is controversial), and women who are pregnant or breastfeeding (also controversial)" (182).

So, for practical purpose, how can you reap the benefits of turmeric root? 

I use it three ways: culinary (adding it to recipes, salad dressings, soups, eggs, etc.), a simple tea (you can find turmeric tea bags in most grocery stores/health food stores--be sure to add a sprinkle of fresh ground black pepper to it to up bioavailability), and as warm golden milk (a soothing treat before bed or anytime of the day).

Here is an adaptation of Rosalee de la Foret's recipe,
this is how I like to make it:

Warm Golden Milk

makes 2 servings

Ingredients:

2 Tablespoons of Coconut Oil (or Ghee)

1 Teaspoon of Turmeric powder (make sure it's fresh and non-irradiated--should be brightly colored)

1/2 Teaspoon of Ginger powder (non-irradiated, I buy dried ginger root and grind it in my coffee grinder)

Pinch of Finely ground Black Pepper

1 Cup of Milk (organic is preferable)

1 Cup of Coconut Milk

1/2 Tablespoon of Honey, or to taste (optional)

Directions:

1. Melt the coconut oil in a small saucepan over medium-high heat.

2. Add turmeric, ginger, and black pepper, and stir continuously for 30 seconds or until fragrant.

3. Add the milk and coconut milk, and stir constantly until steaming hot (not boiling, though).

4. Remove from heat and add honey. Stir until honey is dissolved.

5. Blend the mixture with an immersion blender on high for 30 seconds. The mixture should be well-mixed and frothy. (Don't skip this step--blending is necessary to get the right consistency.)

6. Pour into two cups and enjoy immediately. 

Notes: There are many variations to this recipe. Adjust to your liking. For example, you can use all coconut milk or all milk, or substitute both for almond milk or rice milk. For blending, you can also use a regular blender, just be sure to allow the steam to escape during the process.

Printer-friendly version:
https://drive.google.com/file/d/0B0ZCXEHOQKbCRm1SUlktZzhINkk/view?usp=sharing

My favorite ingredients for Golden Milk.

"The more I use this yellow wonder, the more uses it seems to have. I call it 'The medicine cabinet in a jar.'" -Karta Purkh Singh Khalsa, Herbalist and author of The Way of Ayurvedic Herbs

Sources:

de la Foret, Rosalee, Alchemy of Herbs, http://alchemyofherbs.com