Turmeric has been used for over 2500 years. Common in Indian, Asian and Middle Eastern cuisines, its active ingredient, curcumin, a strong antioxidant has been shown to have many healthful benefits. Known for its antibacterial and anti-inflammatory properties, it is now being studied in the prevention of Alzheimer's disease with research studies indicating positive results in removing the amyloid plaque build up in the brain that is associated with this disease.
If these benefits are not enough to consider using this spice in cooking, just taking a small amount (a teaspoon full) two times per week is an easy way to reap its many healthful benefits. Capsules are available widely in health food stores, but a good result can be had from just the spice shelf.
Turmeric is a rhizomatous perennial plant in the ginger family. The rhizomes are collected and ground into the powder commonly used in curries giving it the deep yellow color familiar in Indian cooking.
With its anti-inflammatory properties and a powerful cox-2 inhibitor it has been shown to relieve arthritis symptoms and for its positive affect in minimizing irritable bowel syndrome. It may be helpful in alleviating psoriasis. As a natural agent it has no side effects.
As an antibacterial it has been used for centuries in the healing of wounds and is currently reported as useful in healing damaged skin.
In Chinese medicine is has been used to treat depression.
It is not surprising that turmeric is being studied as a role in the prevention of cancers with its antioxidant capacity and ability to address so many afflictions within its numerous healing properties.
Turmeric can aid in digestion and fat metabolism possibly leading to weight loss.
As with any intake product, care should always be taken. Though a benign product, pregnant women are cautioned as it can be a uterine stimulant and can be problematic for those with gall bladder disease.
Another miracle of the natural medicine chest, turmeric offers health benefits yet to be discovered.
