Have you heard of turmeric? This bright yellow spice has been used for centuries in traditional medicine for its medicinal properties. It's pretty amazing stuff, and I've been growing it for the last nine months.
Recently, I harvested it and started eating it. It's like an aromatic carrot and it's not very strong, but it packs some serious potent properties. But before I dive into all the benefits of turmeric, let me first tell you how to increase its bioavailability.
Whenever you take turmeric in supplement form, I highly recommend getting the whole plant instead of just the curcumin extract. Curcumin is just one of thousands of different phytonutrients in turmeric, so you'll want to make sure you're getting all of them.
Another tip is to consume it with black pepper or white pepper. This will help increase absorption by roughly 2000%. And lastly, add some fat to your dish at the same time you consume it. This is because a lot of these phytonutrients, including curcumin, are fat-soluble, so you'll need some fat to better absorb them.
Now, let's talk about all the benefits of turmeric. It has virtually no side effects, and has been shown to have potent effects on inflammation, cancer, the brain and nervous system, cardiovascular health, and even on microbes. It's been tested to show significant improvements in Alzheimer's, Parkinson's, and other neurodegenerative disorders.
It's also been shown to decrease the formation of plaques in the brain and to protect the inner lining of your arteries. It's also a powerful anti-microbial, antiviral, antibacterial, anti-candida, anti-fungal, and antiparasitic.
So, whether you're looking to reduce inflammation, improve brain function, or protect yourself from infection, turmeric is an excellent choice. Just make sure to consume the whole plant, increase its bioavailability and keep in mind that turmeric is heat-sensitive, so consuming it raw or adding it in the last minutes of cooking will help to preserve its potency.
Hope this helps and happy healthy eating!
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