Turmeric goes by many names but it is commonly called Curcuma longa (domesticated) or Cucuma aromatic (in the wild). It is a relative of ginger, and is a perennial that grows in the tropical regions of Southern Asia. Its roots are bulbs that produce rhizomes (underground plant stems). Although it grows in many tropical locations, the majority of turmeric is grown in India and is used as a main ingredient in curry. It is also used as a medicinal herb in Ayurvedic and traditional Chinese medicine. Turmeric contains protein (6.3%), fat (5.1%), minerals (3.5%, carbohydrate (69.4%), and moisture (13.1%). The spice Turmeric has a warm, bitter taste, and is frequently used to flavor and color curry powders, mustards, butters, and cheeses. It is considered safe in cooking with minimal side effects. Alone or added to other spices, herbs, and aromatics, turmeric can boost the flavor of many dishes such as rice, chicken, turkey, vegetables or even salad dressing. It's also commonly used in pickling recipes to provide a zingy, tangy taste as well. Turmeric is best absorbed when combined with black pepper. Medicinal Purposes There has been a lot research done on the therapeutic advantages of turmeric and curcumin; almost too numerous to list. An overview published in Advanced Experimental Medical Biology in 2007 states that, "Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer's disease and other chronic illnesses." This article will highlight a few of the more researched areas. Turmeric has been used for 4,000 years to treat a variety of conditions. In both Ayurvedic and Chinese medicine, it is used as an anti-inflammatory agent to treat digestive and liver problems, skin diseases, and wounds. Curcumin, the phytochemical found in turmeric, has been studied as a powerful antioxidant and has anti-inflammatory properties. It is the most active constituent of turmeric with very few side-effects and is generally considered safe; however, some people can experience stomach upset, nausea, dizziness, or diarrhea. Neither curcumin nor turmeric taken orally is well absorbed unless taken with black pepper or piperine, a constituent of black pepper responsible for its pungency. Curcumin has been shown in animal studies to stimulate the gallbladder to produce bile acids, which some people think may help improve digestion. One double-blinded, placebo-controlled study found that turmeric reduced symptoms of bloating and gas in people suffering from indigestion. On the other hand, turmeric does not seem to help treat stomach ulcers. In fact, there is some evidence that it may increase stomach acid, making existing ulcers worse. Studies of turmeric and curcumin have also shown to work as a non-steroidal anti-inflammatory drug for treatment of osteoarthritis; act as a weak phytoestrogen with some cancer protective effects; induces programmed death of colon cancer cells; and suppresses microinflammation in the GI tract associated with inflammatory bowel disease. The bottom line Turmeric and curcumin may have some exciting health properties, but there are not enough definitive human studies to make any recommendations at this time. Most of the research I have reviewed involved the extract curcumin. Until there is an extensive amount of data that the supplement is best, cooking with turmeric may be the best way to go. Whole foods are generally better and safer for the body. This article only suggests using turmeric as a spice in cooking. If you wish to take turmeric or curcumin as a supplement, please speak with your medical provider before doing so, as it can interfere with other drugs you may be taking and may not be safe for use for people who are undergoing chemotherapy, pregnancy, have GERD, or have gallstones. Turmeric may also slow blood clotting and taking turmeric along with anti-clotting medications might increase the chances of bruising and bleeding. Recipe Bobby Flay’s Oven Roasted Cauliflower with Turmeric and Ginger Courtesy of the food network.com (http://www.foodnetwork.com/recipes/bobby-flay/oven-roasted-cauliflower-with-turmeric-and-ginger-recipe.html?oc=linkback) Ingredients 3 tablespoons vegetable oil 1 tablespoon black mustard seeds 1 jalapeno, finely diced 1 tablespoon grated fresh ginger 1 teaspoon turmeric 1 head cauliflower, cut into florets Salt Directions Preheat oven to 425 degrees F. Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl. Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot. References
http://www.webmd.com/vitamins-supplements/ingredientmono-662-TURMERIC.aspx?activeIngredientId=662&activeIngredientName=TURMERIC http://www.3fatchicks.com/4-easy-ways-to-cook-with-turmeric/ http://www.drweil.com/drw/u/QAA400915/Curcumin-or-Turmeric.html http://www.huffingtonpost.com/andrew-weil-md/turmeric-health-have-a-happy-new-year_b_798328.html Chattopadhyay I. Biswas K, et al. Turmeric and curcumin: Biological actions and medicinal applications. Current Science. 87 (1): 44-53, 2004 Liu J Chen S, et al. Recent progress in studying curcumin and its nano-preperations for cancer therapy. Current Pharmaceutical Design. 19 (11): 1974-93, 2013 Asher GN Speiman K. Clinical utility of curcumin extract. Altern Ther Health Med. 19(2):20-2, 2013. Asher GN Speiman K. Clinical utility of curcumin extract. Altern Ther Health Med. 19(2):20-2, 2013.
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