Beat inflammation with Turmeric

Turmeric (Curcuma longa) is one of the most potent anti-inflammatory spices around. It comes from the turmeric plant and the root is used widely in cooking and tea preparations. Turmeric root has a deep yellow-orange colour attributed to its high carotenoid content and was traditionally referred to as ‘Indian saffron’.

Turmeric is a cornerstone to Ayurvedic and Chinese medicine to treat inflammation. In a number of studies, curcumin, the active phytochemical in turmeric, has been shown to be comparable to the strength of drugs like hydrocortisone and ibuprofen. Curcumin, however, does not have the serious side effects of such drugs, including stomach ulcers and intestinal bleeding. Because of this, curcumin has been used in clinical studies to treat rheumatoid arthritis. 400 milligrams of curcumin has been found to be comparable to 100 milligrams of phenylbutazone, a common drug used for rheumatoid arthritis. Curcumin’s antioxidant power also protects healthy cells from oxidative damage that can lead to cancer and has been documented to help the body with destroying mutated cancer cells and inhibiting tumor growth.

Turmeric can be bought as a ground powder, although the root can be used much like ginger. Turmeric can be used as part of a spice rub on chicken, added to rice dishes and consumed as a tea with complementary flavors like ginger, cinnamon and black pepper.