Tumeric contains curcumin, a compound with medicinal properties. However the curcumin content in turmeric is very low, so ingesting an extract is recommended.
Curcumin is poorly absorbed into the bloodstream when taken by itself. Piperine in black pepper helps to enhance the absorption, so swallow a couple of black pepper corns when taking the turmeric extract. Alternatively you can get the curcumin extract with bioperine (another name for piperine).
Curcumin has anti-oxidant and anti-carcinogenic properties. Curcumin has strong anti-inflammatory properties as well, in that it destroys disease causing bacteria and strengthens the immune system. It improves brain function, helps treat Arthritis symptoms, fights depression and helps delay the ageing process.
Synthetic antibiotics can have many negative side effects (please read yesterday’s blog for details). Curcumin has no negative effects on the body..
If you want to boost your immunity further, eat a little turmeric preserve every day with your meals. It is simple to make and delicious. Fresh turmeric is available in the winter months. Get a quarter kilo of the fresh yellow variety and a quarter kilo of mango turmeric (amba haldi). Wash the tubers and peel them. You can either slice them very thin or grate them. Quickly put the pieces into a glass jar with sea salt and squeeze 3 limes into the mixture. Shake the jar up well. Leave the jar in the sun for a couple of days, shake it up a couple of times a day. It takes 3-4 days for that raw edge flavour to get seasoned. Once it is done please refrigerate. If you want your body to absorb the nutrients of the turmeric preserve quickly and efficiently, crush some black pepper on top.