The Power of Tumeric

If you have inflammation, turmeric could become your most delicious, healing friend. The healing power of turmeric is much in the news these days – for good reason because it cooking with it is an easy, healthy way to reduce inflammation and improve your overall health. There are many ways to enjoy turmeric beyond eating more curry.


The Standard American Diet (SAD) is largely a diet of inflammatory foods. Eating refined carbohydrates such as white flour, white potatoes; sugar; alcohol; gluten and casein (found in most hard cheeses); additives and preservatives – create inflammation in the body. Chronic inflammation becomes allergies, Alzheimer’s disease, anemia, arthritis – and that’s just some of the As!


As it lowers your body’s inflammation, turmeric helps and is connected with:

Cancer Prevention, Protects Cardiovascular System, Improves Liver function, Lowers (bad) cholesterol, Prevents Alzheimer’s Disease. Reduced symptoms of Flatulence, Hemorrhage, Toothache, Bruises, Colic, Chest pain, jaundice, menstrual difficulties, to name just a few.


There are many ways to lower inflammation in your body; the most obvious one is to stop eating inflammatory foods. While you work on that, turmeric can help you reduce inflammation acutely (e.g. in the case of hangover or a sprain) and is a delicious, healthy addition to your diet to bring down chronic inflammation systemically.


Recent research is showing that traditional preparation methods – combining turmeric with other spices, fat, and heat – increases the bio-availability of the curcumin and other healthful properties.


Turmeric is native to Indonesia and southern India, where it has been harvested for more than 5,000 years. It has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.


Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye. Try this Ginger Turmeric Lemonade recipe and look for other ways to add turmeric to your food.


Basic Ginger Turmeric Lemonade        

1 quart water  (+ 1/2 cup for evaporation)
1 teaspoon Turmeric powder or 3 inches of fresh root, peeled, diced and pressed*
1 teaspoon Ginger powder or 2 inches of fresh root, peeled, diced and pressed*
Juice of 1 fresh lemons or 2 fresh limes
10-20 drops of dark stevia liquid, to taste (or other sweetener)


1.    Bring the water to a boil in a saucepan on the stove. Add the ginger and turmeric and simmer for 8 to 10 minutes.
2.    Remove pot from the stove and strain the liquid through a fine mesh strainer to remove solid particles.
3.    Add sweetener and lemon juice to taste. Note: Do not use white sugar as that increases inflammation.
4.    Drink warm or chilled.


This lovely buttery orange-colored drink is both warming and stimulating so is probably best taken earlier in the day.


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