You need to know the following things about turmeric before using it again
Throughout the ages, turmeric has been used for its medicinal qualities, from fighting an inflammation to relieving the effects of arthritis.
Studies conducted about the properties of the 'Golden Spice,' and it was found that the 'main ingredient,' polyphenol curcumin, offer hundreds of wellness benefits.
According to the National Library of Medicine, turmeric has been used safely for centuries, and turmeric isn't toxic, regardless of the dosage taken.
However, the study also pointed out that our bodies don't absorb curcumin readily, and when it does, only low concentrations were noted in blood, plasma, urine, and tissue.
When turmeric is combined with other elements, such as heat or food, its bioavailability proved to be more effective, as reported by Shared.
Dr. Saraswati Sukumar, a professor from Oncology department at Johns Hopkins University, suggests that turmeric be used extensively in cooking.
Adding turmeric to hot oil allows it to be absorbed by the body easily. She added that just a quarter teaspoon or a half a teaspoon would be enough.
'If you have any sauté, just sprinkle it in. The moment you heat oil and add turmeric to it, it now becomes completely bioavailable to you.'
Dr. Saraswati Sukumar, Daily Health Post, February 20, 2018.
Bioavailability can also be improved when turmeric is mixed with olive oil or coconut oil. It is absorbed directly into the bloodstream, without going through the lymphatic system first.
Add to the following dishes:
Turmeric can be added to a pot of plain rice or sauteed with vegetables like cabbage, spinach, kale or broccoli.
It is also suggested that turmeric be added to vegetable or meat soups, mixed with scrambled eggs or sprinkled over roasted potatoes, carrots and cauliflower.
This article is solely for informational purposes and is not intended to provide medical advice. Before undertaking any course of treatment, please consult with your physician or other healthcare providers.