The common kitchen spice turmeric has been used as medicine for thousands of years in India and Ayurveda. Today, modern science is finding it to be beneficial for treating the pain and inflammation of arthritis. There are also studies evaluating and finding that it has anti-inflammatory effects on other diseases as well.
Ayurveda uses turmeric to bolster the immune system, purify the blood and promote healthy skin. It can strengthen digestion in addition to eliminating toxins in the gastrointestinal tract. Turmeric can support healthy glucose levels and it has been used to soothe and strengthen joints which helps bolster normal, comfortable movement.
In Ayurveda herbs are usually combined in formulas, so they can work synergistically and maximize their effect. The sum is greater than its individual parts. Turmeric is usually used in smaller doses in Ayurvedic formulas to ensure its properties are digested and absorbed well. One problem with the current use of turmeric by regular physicians is the bioavailability of turmeric. The balancing of turmeric with other herbs in Ayurvedic formulas helps with this problem.
Ayurveda also uses turmeric as a spice when cooking to take advantage of its healing properties. Turmeric in its original form is a root that looks similar to ginger, and it can also be used in soups, curries, stir fries and roasting potatoes. Eating the turmeric as a spice and as a grated root helps with proper nutrient assimilation because it is in its natural form and part of a meal. Maybe you would like to try some turmeric in your cooking to make your meal an enjoyable and healthy experience.
Stay healthy & well,
Lisa
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That's curious. Thank you for posting those thoughts. I think that it could be helpful in some way.
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