Admin – Cymantra May 31 2017
Admin – Cymantra May 31 2017
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The kalonji, or Nigella seeds, is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavor that you can’t quite nail. In India, dry roasted kalonji is used for flavoring curries, dal, stir-fried vegetables, and even savories such as samosa, papdis and kachori among others.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy, addresses breathing problem, lubricates your joints, and is known to have anti-carcinogenic properties. That’s quite a lot for a seed that size, isn’t it? In fact, if you keep a bottle of kalonji oil at home, you can use them for plenty of things to boost your health and take care of niggling problems. Let’s take a look at some of them:
1. Fights Acne
2. Keeps a Check on Diabetes
3. Increases Memory and Alleviates Asthma
Ground kalonji seeds with a little bit of honey is known to boost memory. And if you mix this in warm water and drink, it also helps in alleviating breathing trouble (asthma included) in children and adults alike. But you need to do this is for at least 45 days, and avoid cold beverages and food during the period.
4. Gets Rid of Headaches
5. Aids Weight Loss
6. Eases Joint Pain
7. Controls Blood Pressure
9. Makes Teeth Stronger
The opinions expressed within this article are the personal opinions of the author. Cymantra is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of Cymantra and Cymantra does not assume any responsibility or liability for the same.
This Author has found another health benefit of Kalonji Seeds. Suffering from intense heartburn for many years and trying all the standard remedies to no avail, I find that Kalonji seeds boiled and drank as a strong black tea almost alleviates my heartburn. Who’d have thought that this little black seed could provide so much pain relief from a otherwise daily occurrence.
Priya Chakraborty September 09, 2016
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The balance in life is essential, and this is also true about the diet you consume, and the pH levels in your body.
Namely, in order to maintain health and prevent numerous ailments, the body needs to have balanced ph levels. After the consumption of acid-forming foods, the body releases alkaline-high minerals, like magnesium, calcium, and phosphorus, in the attempt to balance the pH level of the blood.
Therefore, if our diet is poor in these important, alkaline-forming foods, the body will need t use the minerals in our organs, teeth, and bones, and thus lead to exhaustion, and a weakened immune system, making us more susceptible to diseases.
Acid-forming foods are meats, fish, most grains, fast foods, beans, dairy products, and processed foods. Hence, a balanced diet when it comes to Ph consists of 20-40% acid-forming foods and 60-80% alkaline-forming foods.
Here below we reveal some of the best alkaline-forming foods, and you should consider incorporating them into your daily diet in order to strengthen your system and avoid numerous health issues.
The consumption of unripe bananas may lead to acidity in the stomach, constipation, and poor nutrient absorption. On the other hand, ripe bananas with brown spots will provide numerous minerals, vitamins, and will alkalize the body.
Being one of the most potent alkaline-forming foods, with a pH of 8.5, asparagus is also loaded with minerals, vitamins, water, fiber, and antioxidants.
Despite their delicious taste, their pH level is 8.0, so they effectively neutralize acidic foods. They can be added to your salad, guacamole, sandwiches, and much more!
It is a highly alkalizing food, high in important nutrients and fiber, and it will maintain the alkalinity of your body, and will keep you full longer.
Spice your food up and neutralize acidic foods, like eggs, cheese, meat, and fish. In this way, you will also consume numerous nutrients and fiber.
Almonds and almond milk are also one of the best alkaline foods, and they will enhance the function of the brain, help digestion, reduce cholesterol levels and promote a healthy balance in the body.
Even though lemons have an acidic taste, they are powerful alkalizing substances. You can squeeze some lemon juice or add a few slices in your bottle of water and drink it all day long.
With a pH of 9.0, watermelon is also deservedly on this list. It is loaded with minerals, vitamins, and water, which support the balance of electrolytes. Moreover, watermelons are high in fiber, so they are great for detoxification of the body.
Papayas promote a healthy digestion, and they are rich in minerals, water, vitamins, and fiber, so they enhance the overall health. They are also a powerful alkaline-forming food.
Despite its numerous health benefits, it is a potent alkaline-forming ingredient, with a pH of 8.5. Moreover, it lowers blood pressure, detoxifies the body, improves brain function, and stimulates circulation.
Featured image source: www.davidwolfe.com
May 25, 2016
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I met Kate Young a few weeks ago at a local holistic fair. She has a wealth of information on this topic, and I found it very interesting, that something I knew absolutely nothing about has so many health benefits and can be so delicious. She holds regular workshops on the benefits of Kombucha. During those workshops she teaches how to make the fermented drink. I think I just might attend one ! This is for all of you who, like me are new to Kombucha and whether you make it yourself, buy it or just want to know it’s benefits, you will enjoy this article.
Kate Young is a holistic nutritionist and practitioner living and practicing in Kelowna, BC. She completed formal nutritional training at Canadian School of Natural Nutrition as well as with Alive Academy. Kate’s love for helping people to realize their most excellent self has also led her to the Touch for Health practice which tests and balances energies within the body. Kate believes we all, each and every one of us, have the power to take control of our own health, rise above dis-ease and maintain balance. She firmly maintains that investing yourself and your energies in a whole food based diet and holistic lifestyle can do amazing things in support of your journey to wellness!
Kombucha has origins possibly dating back to 220 BC. The exact origin is still unknown, but theories have it first popping up in China or maybe Japan.
Spread to Russia and eventually over to Europe but eventually rations during the 2nd world war hampered the popularity
Popularity picked up again in the 1960’s and today is making a full come back
A light, sparkling, probiotic and nutrient dense fermented drink
Can be sweet or sour depending on brewing methods and flavoring
Energizing, balancing, focuses the mind
Made by fermenting a sweet tea facilitated by a SCOBY (Symbiotic Colony/Culture of Bacteria and Yeast), SCOBYs are sometime also called a mother, a baby, a mushroom, a starter
Fermentation is the process of using micro-organisms to transform and preserve foods creating probiotics and other healthful nutrients
Probiotics are good for our guts, our digestive ability, our immune systems
B vitamins – catalysts for metabolic processes, nervous system, stress vitamin, mental health, metabolism of foods, energy, blood builders
Vitamin C – immune support, adrenal support, builds collagen, strengthens veins/soft tissue, heart health, liver detoxification
May include Lactobacillus, S.Boulardii, Acetobacter, Brettanomyces, Pediococcus
2 specific strains isolated: Gluconacetobacter Kombuchae (feeds on nitrogen of tea, produces acetic/gluconic acid, fomrs SCOBY) and Zygosaccharomyces Kombuchaensis (yeast, produces carbonation)
Including: Gluconic Acid – powerful liver detoxifier, fights yeast infections including Candida
Acetic Acid – detoxification, inhibits bad bacteria, gives ‘buch it’s tangy smell and taste, also found in vinegars
Butyric Acid – aids detoxification of liver, w/gluconic heals gut wall and protects against yeast infection
Malic Acid – detoxification, muscle function, Fibromyalgia
Nucleic Acid – healthy cell regeneration
Catechins – cancer prevention, heart health, detoxification, weight management
Polyphenols – cancer prevention, heart health/high blood pressure, diabetes, eye health
Health Benefits can include:
or click here for Her Facebook Page
She usually has an ongoing schedule for her workshops posted there.
Admin Cymantra – May 20 2016
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By Dr. Mercola
Many foods have been heavily promoted as being healthy when they are nothing more than pernicious junk foods. In the featured article, Clean Plates1 founder Jared Koch shared his list of nine staple foods that are far less “good for you” than you’ve been led to believe.
Here, I expand on the selections that are mentioned in the featured article.
Many leading brands of canned foods contain BPA — a toxic chemical linked to reproductive abnormalities, neurological effects, heightened risk of breast and prostate cancers, diabetes, heart disease and other serious health problems. According to Consumer Reports‘ testing, just a couple of servings of canned food can exceed the safety limits for daily BPA exposure for children.
High acidity — a prominent characteristic of tomatoes – causes BPA to leach into your food. To avoid this hazardous chemical, avoid canned foods entirely and stick to fresh fruits and vegetables, or switch over to brands that use glass containers instead—especially for acidic foods like tomatoes.
As Koch warns, processed deli meats like salami, ham, and roast beef are typically made with meats from animals raised in confined animal feeding operations (CAFOs).
This means they’re given growth hormones, antibiotics and other veterinary drugs, and raised in deplorable conditions that promote disease, these meats are also filled with sodium nitrite (a commonly used preservative and antimicrobial agent that also adds color and flavor) and other chemical flavorings and dyes.
Nitrites can be converted into nitrosamines in your body, which are potent cancer-causing chemicals. Research has linked nitrites to higher rates of colorectal, stomach and pancreatic cancer. But that’s not all. Most processed deli meats also contain other cancer-promoting chemicals that are created during cooking. These include:
The truth is, processed meats are not a healthful choice for anyone and should be avoided entirely, according to a 2011 review of more than 7,000 clinical studies examining the connection between diet and cancer. The report was commissioned by The World Cancer Research Fund2 (WCRF) using money raised from the general public. Therefore the findings were not influenced by any vested interests, which makes it all the more reliable.
It’s the biggest review of the evidence ever undertaken, and it confirms previous findings: Processed meats increase your risk of cancer, especially bowel cancer, and NO amount of processed meat is “safe.” You’re far better off ditching the deli meats and opting instead for fresh organically-raised grass-fed meats, or wild caught salmon.
The unfortunate result of the low-fat diet craze has been the shunning of healthful fats such as butter, and public health has declined as a result of this folly. There are a myriad of unhealthy components to margarine and other butter impostors, including:
Good-old-fashioned butter, when made from grass-fed cows, is rich in a substance called conjugated linoleic acid (CLA). Much of the reason why butter is vilified is because it contains saturated fat. If you’re still in the mindset that saturated fat is harmful for your health, then please read the Healthy Fats section of my Optimized Nutrition Plan to learn why saturated fat is actually good for you.
Of all the destructive foods available to us, those made with heated vegetable oils are some of the worst. Make no mistake about it–vegetable oils are not the health food that you were lead to believe they were. This is largely due to the fact that they are highly processed, and when consumed in massive amounts, as they are by most Americans, they seriously distort the important omega-6 to omega-3 ratio. Ideally, this ratio is 1:1.
Anytime you cook a food, you run the risk of creating heat-induced damage. The oils you choose to cook with must be stable enough to resist chemical changes when heated to high temperatures, or you run the risk of damaging your health. One of the ways vegetable oils can inflict damage is by converting your good cholesterol into bad cholesterol—by oxidizing it. When you cook with polyunsaturated vegetable oils (such as canola, corn, and soy oils), oxidized cholesterol is introduced into your system.
As the oil is heated and mixed with oxygen, it goes rancid. Rancid oil is oxidized oil and should NOT be consumed—it leads directly to vascular disease. Trans-fats are introduced when these oils are hydrogenated, which increases your risk of chronic diseases like breast cancer and heart disease.
So what’s the best oil to cook with?
Of all the available oils, coconut oil is the oil of choice for cooking because it is nearly a completely saturated fat, which means it is much less susceptible to heat damage. And coconut oil is one of the most unique and beneficial fats for your body. For more in-depth information about the many benefits of coconut oil, please see this special report. Olive oil, while certainly a healthful oil, is easily damaged by heat and is best reserved for drizzling cold over salad.
Perfluoroalkyls, which include perfluorooctanoic acid (PFOA), and perfluorooctane sulfonate (PFOS), are chemicals used to keep grease from leaking through fast food wrappers, are being ingested by people through their food and showing up as contaminants in blood. Microwave popcorn bags are lined with PFOA, and when they are heated the compound leaches onto the popcorn.
These chemicals are part of an expanding group of chemicals commonly referred to as “gender-bending” chemicals, because they can disrupt your endocrine system and affect your sex hormones. The EPA has ruled PFCs as “likely carcinogens,” and has stated that PFOA “poses developmental and reproductive risks to humans.” Researchers have also linked various PFCs to a range of other health dangers, such as:
I strongly recommend avoiding any product you know containing these toxic compounds, particularly non-stick cookware, but also foods sold in grease-proof food packaging, such as fast food and microwave popcorn. Clearly, if you’re eating fast food or junk food, PFCs from the wrapper may be the least of your problems, but I think it’s still important to realize that not only are you not getting proper nutrition from the food itself, the wrappers may also add to your toxic burden.
Your best bet is to buy only organic fruits and vegetables, as synthetic agricultural chemicals are not permissible under the USDA organic rules. That said, not all conventionally grown fruits and vegetables are subjected to the same amount of pesticide load. While Koch focuses on potatoes, as they tend to take up a lot of pesticides and other agricultural chemicals present in the soil, I would recommend reviewing the “Shopper’s Guide to Pesticides in Produce”6 by the Environmental Working Group.
Of the 48 different fruit and vegetable categories tested by the EWG for the 2013 guide, the following 15 fruits and vegetables had the highest pesticide load, making them the most important to buy or grow organically:
|✓ Apples||✓ Celery||✓ Cherry tomatoes|
|✓ Cucumbers||✓ Grapes||✓ Hot peppers|
|✓ Nectarines (imported)||✓ Peaches||✓ Potatoes|
|✓ Spinach||✓ Strawberries||✓ Sweet bell peppers|
|✓ Kale||✓ Collard greens||✓ Summer squash|
In contrast, the following foods were found to have the lowest residual pesticide load, making them the safest bet among conventionally grown vegetables. Note that a small amount of sweet corn and most Hawaiian papaya, although low in pesticides, are genetically engineered (GE). If you’re unsure of whether the sweet corn or papaya is GE, I’d recommend opting for organic varieties:
|✓ Asparagus||✓ Avocado||✓ Cabbage|
|✓ Cantaloupe||✓ Sweet corn (non-GMO)||✓ Eggplant|
|✓ Grapefruit||✓ Kiwi||✓ Mango|
|✓ Mushrooms||✓ Onions||✓ Papayas (non-GMO. Most Hawaiian papaya is GMO)|
|✓ Pineapple||✓ Sweet peas (frozen)||✓ Sweet potatoes|
Salt is essential for life—you cannot live without it. However, regular ‘table salt’ and the salt found in processed foods are NOT identical to the salt your body really needs. In fact, table salt has practically nothing in common with natural salt. One is health damaging, and the other is healing.
Given that salt is absolutely essential to good health, I recommend switching to a pure, unrefined salt. My favorite is an ancient, all-natural sea salt from the Himalayas. Himalayan salt is completely pure, having spent many thousands of years maturing under extreme tectonic pressure, far away from impurities, so it isn’t polluted with the heavy metals and industrial toxins of today. And it’s hand-mined, hand-washed, and minimally processed. Himalayan salt is only 85 percent sodium chloride, the remaining 15 percent contains 84 trace minerals from our prehistoric seas. Unrefined natural salt is important to many biological processes, including:
While natural unprocessed salt has many health benefits, that does not mean you should use it with impunity. Another important factor is the potassium to sodium ratio of your diet. Imbalance in this ratio can not only lead to hypertension (high blood pressure) and other health problems, including heart disease, memory decline, erectile dysfunction and more. The easiest way to avoid this imbalance is by avoiding processed foods, which are notoriously low in potassium while high in sodium. Instead, eat a diet of whole, ideally organically-grown foods to ensure optimal nutrient content. This type of diet will naturally provide much larger amounts of potassium in relation to sodium.
Sadly, most of what you have been led to believe by the media about soy is simply untrue. One of the worst problems with soy comes from the fact that 90 to 95 percent of soybeans grown in the US are genetically engineered (GE), and these are used to create soy protein isolate. Genetically engineered soybeans are designed to be “Roundup ready,” which means they’re engineered to withstand otherwise lethal doses of herbicide.
The active ingredient in Roundup herbicide is called glyphosate, which is responsible for the disruption of the delicate hormonal balance of the female reproductive cycle. What’s more, glyphosate is toxic to the placenta, which is responsible for delivering vital nutrients from mother to child, and eliminating waste products. Once the placenta has been damaged or destroyed, the result can be miscarriage. In those children born to mothers who have been exposed to even a small amount of glyphosate, serious birth defects can result.
Glyphosate’s mechanism of harm was only recently identified, and demonstrates how this chemical disrupts cellular function and induce many of our modern diseases, including autism. Soy protein isolate can be found in protein bars, meal replacement shakes, bottled fruit drinks, soups and sauces, meat analogs, baked goods, breakfast cereals and some dietary supplements.
Even if you are not a vegetarian and do not use soymilk or tofu, it is important to be a serious label reader. There are so many different names for soy additives, you could be bringing home a genetically modified soy-based product without even realizing it. Soy expert Dr. Kaayla Daniel offers a free Special Report7, “Where the Soys Are,” on her Web site. It lists the many “aliases” that soy might be hiding under in ingredient lists — words like “bouillon,” “natural flavor” and “textured plant protein.”
Besides soy protein isolate, ALL unfermented soy products are best avoided if you value your health. Thousands of studies have linked unfermented soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility—even cancer and heart disease.
The only soy with health benefits is organic soy that has been properly fermented, and these are the only soy products I ever recommend consuming. After a long fermentation process, the phytate and “anti-nutrient” levels of soybeans are reduced, and their beneficial properties become available to your digestive system. To learn more, please see this previous article detailing the dangers of unfermented soy.
Contrary to popular belief, studies have found that artificial sweeteners such as aspartame can stimulate your appetite, increase carbohydrate cravings, and stimulate fat storage and weight gain. In one of the most recent of such studies8, saccharin and aspartame were found to cause greater weight gain than sugar.
Aspartame is perhaps one of the most problematic. It is primarily made up of aspartic acid and phenylalanine. The phenylalanine has been synthetically modified to carry a methyl group, which provides the majority of the sweetness. That phenylalanine methyl bond, called a methyl ester, is very weak, which allows the methyl group on the phenylalanine to easily break off and form methanol.
You may have heard the claim that aspartame is harmless because methanol is also found in fruits and vegetables. However, in fruits and vegetables, the methanol is firmly bonded to pectin, allowing it to be safely passed through your digestive tract. Not so with the methanol created by aspartame; there it’s not bonded to anything that can help eliminate it from your body.
Methanol acts as a Trojan horse; it’s carried into susceptible tissues in your body, like your brain and bone marrow, where the alcohol dehydrogenase (ADH) enzyme converts it into formaldehyde, which wreaks havoc with sensitive proteins and DNA. All animals EXCEPT HUMANS have a protective mechanism that allows methanol to be broken down into harmless formic acid. This is why toxicology testing on animals is a flawed model. It doesn’t fully apply to people.
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Aloe plants naturally grow in tropical areas, but you can bring tropics in your own home, and grow the plant in your garden. There is no fuss regarding the growing process, and you should follow only a few simple rules.
Aloe vera plant requires little care. It likes warm weather, occasional watering, and slight fertilization.
Keeping an aloe vera plant in the house will make you feel like a herbalist. Wonder why? Aloe vera is known for its amazing healing properties. They are concentrated in the thick, meaty leaves, right in the oozing gel.Aloe vera juice is available in every healthy food store, but making your own is a lot cheaper and safer. Always cut of the largest leaves, as they have the highest concentration of gel.
The plant has derived from Northern Africa, and the first known records of its healing power are 12 distinctive recipes using aloe vera. They are provided in ebers, the ancient Egyptian Papyrus. This marked the new era of natural healing, and since this period aloe vera was used as decorative plant and herbal remedy.
1. Strengthens heart, and improves blood count
2. Relieves heart burn and treats indigestion
3. Relieves arthritis-induced inflammation
4. Enhances the function of the urinary tract
5. Strengthens and heals gums
6. Increases immunity
7. Stimulates the production of leukocytes and healthy cells in patients diagnosed with cancer
8. Regulates blood sugar
9. Treats digestive disorders, including upset stomach, constipation, IBS, colitis, and bloating
1. Relieves itching caused by bug bites
2. Heals burns and sunburns
3. Moisturizes and nourishes skin
4. Reduces the appearance of wrinkles
5. Shampoo substitute
6. Shaving gel substitute
7. Speeds up the healing of wounds
8. Soothes rashes, boils, and similar skin problems
9. Treats acne and eczema
Admin – Caymantra
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Here’s everything you need to know about the health benefits of turmeric including how to take it, how much to take and how often…
Historically, spices are treasured for the unique flavors they bring to food and for their healing properties.
Most spices provide some health benefits.
But one spice that shines for its medicinal benefits is turmeric.
You may have seen turmeric in the news as a potential treatment for diseases as diverse as arthritis, cancer, diabetes, heart disease, psoriasis, and Alzheimer’s.
But does this spice live up to its press?
And can you get the benefits of turmeric from food alone or should you take a turmeric supplement?
Turmeric and curcumin are often used interchangeably. What’s the difference between them?
Here’s everything you need to know about the health benefits of turmeric.
Turmeric is a spice that comes from the root of Curcuma longa, a beautiful flowering tropical plant native to India.
Turmeric has been used for healing for thousands of years going back to Ayurveda, India’s 5,000-year-old natural healing system. (1)
Cooking residue found on pottery shards shows that people in parts of Asia cooked with turmeric 4,500 years ago. (2)
It is one of several spices used to make curry powder, an essential ingredient in south Asian cuisine.
It’s usually used dry, but the root can also be grated fresh like ginger.
✓Turmeric + Curcumin Supplements See Amazon.com for best selection and value
It was applied externally for wounds and skin conditions.
It was also used as a beauty treatment. (5)
Soaps and creams containing turmeric are experiencing a surge in popularity today.
Turmeric paste is still applied to the skin of both the bride and groom in a ceremony before marriage in some parts of India, Bangladesh, and Pakistan to beautify skin and as a form of good luck.
Many websites, even authoritative medical sites, incorrectly use the terms turmeric, curcumin, and even curry powder interchangeably.
This makes it hard to understand the information on turmeric.
Let’s clear up any confusion.
Curry powder is a mix of many spices including the spice turmeric.
Turmeric contains hundreds of compounds, each with its own unique properties.
But of all the compounds in turmeric, curcumin is by far the most promising and is the most widely studied.
Curcumin is not unique to turmeric, it is also found in ginger, another spice with a long history of medicinal use.
You can find many websites that make unrealistic claims about turmeric.
A few natural health websites boldly state that turmeric has been proven beneficial for over 600 ailments.
But the vast majority of studies were done on the isolated compound curcumin, not turmeric.
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The National Center for Complementary and Integrative Health says this about turmeric studies: “… there is little reliable evidence to support the use of turmeric for any health condition because few clinical trials have been conducted.” (6)
Why would this be?
It’s easier to study a compound like curcumin which can be isolated and standardized and acts more drug-like than spice-like.
But the overriding reason may be that there is little monetary incentive to research a spice that’s already found in millions of kitchens worldwide unless it can be transformed into a substance that can be patented.
As we’ve seen, the majority of studies have been done on curcumin — not turmeric — and it looks like there aren’t many health conditions this compound won’t help.
Proven health benefits of curcumin include alleviating allergies, breaking up the brain plaques of Alzheimer’s, easing the pain of arthritis, treating depression, controlling diabetes, and decreasing risk of heart attack. (7, 8, 9, 10, 11, 12, 13)
But what about turmeric — what is it good for?
So far, turmeric has been found to contain at least 20 compounds that are antibiotic, 14 known cancer preventatives, 12 that are anti-tumor, 12 anti-inflammatory, and at least 10 antioxidants. (14)
And studies point to a few specific conditions that turmeric can help.
One of the most exciting benefits of turmeric is that it may prevent Alzheimer’s.
Elderly villagers in India who eat turmeric as a regular part of their diet have the lowest rate of Alzheimer’s in the world. (17)
Over 200 compounds have been identified in turmeric and curcumin is not the only one being studied for Alzheimer’s. (18)
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Another compound in turmeric, turmerone, stimulates the production of new neurons and seems to encourage the brain to repair itself. (19)
This property could make it a useful treatment for a variety of degenerative brain diseases besides Alzheimer’s, including Parkinson’s, traumatic brain injury, and stroke. (20)
Arthritis and other inflammatory diseases are extremely common.
Over $650 million is spent in the United States every year on natural remedies for treating chronic inflammation.
Turmeric is anti-inflammatory and has been found to be beneficial for arthritis when taken internally and when applied topically. (21)
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The Arthritis Foundation reports that turmeric can provide long-term improvement in pain and function for those with osteoarthritis.
Their suggested dosage for osteoarthritis is to take one capsule (400-600 mg) three times per day or 0.5-1.0 gram of powdered turmeric root up to 3 grams per day.
Curcumin is a promising candidate as a cancer treatment. (22)
It selectively kill tumor cells while leaving normal cells unharmed and works synergistically to increase the effectiveness of both chemotherapy and radiation. (23)
Dr. Saraswati Sukumar is a medical oncologist at the Johns Hopkins University School of Medicine and has been involved in hundreds of studies on the effects of turmeric on cancer. (24)
She has found that eating turmeric prepared in food provides more benefits than taking either curcumin or turmeric supplements. (25)
Turmeric has impressive antidepressant properties.
In fact it’s been found to be more a more potent antidepressant than fluoxetine, the generic name for Prozac. (26)
It is believed to work by reducing the stress hormone cortisol while increasing serotonin, the neurotransmitter associated with happiness.
This is great news for the millions who have tried antidepressants without success or for those who experience unacceptable side effects (27)
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Unlike antidepressant drugs, turmeric either in food or as a supplement can used indefinitely.
It can also be safely combined with other natural remedies for depression such as St. John’s wort and SAM-e. (28)
Unfortunately, turmeric’s main active ingredient curcumin is not very well absorbed.
Unless the right steps are taken, it largely passes through the intestines unutilized.
You can greatly increase absorption by adding black pepper, as is done in curry powder.
Since curcumin is fat soluble, its bioavailability is enhanced when turmeric is cooked in oil. (30)
Indian cuisine liberally uses peanut, sesame and coconut oil, and butter-derived ghee. (31)
Turmeric tea is a great compromise between to trying to get enough turmeric into your daily diet and taking supplements.
Boiling turmeric in water for 10 minutes increases the solubility of curcumin up to 12 times. (32)
The people of Okinawa, Japan are the longest-lived in the world, with an average life span of 81.2 years.
And they drink large amounts of turmeric tea. (33)
To make basic turmeric tea, put 1/2 teaspoon of turmeric powder in 1 cup of water and simmer for 10 minutes.
Strain if needed and serve.
If you actually enjoy it, you’re in luck because not everyone is crazy about it.
It’s very bitter and medicinal-tasting.
I’ve been experimenting to find a recipe that’s both healthy and delicious.
Bring water to a boil. Add turmeric powder and simmer gently for 10 minutes.
Add coconut milk and coconut oil. Heat until warmed through.
Sweeten with honey or stevia to taste.
Feel free to experiment with the ingredients and proportions to create the brew that is just right for you.
You can substitute almond milk or regular milk for coconut milk, as long as it contains some fat.
Ghee, traditional clarified Indian butter, works great instead of coconut oil and adds a rich buttery flavor.
Most of us in Western countries are familiar only with the turmeric found in the dried spice section at the grocery store.
But you can buy turmeric root in some produce sections — it looks a lot like ginger, a plant cousin that’s another source of curcumin.
According to the University of Maryland’s Complementary and Alternative Medicine Guide, here are suggested turmeric dosages for adults:
Their recommended curcumin dosage for a standardized powder supplement is 400-600 mg, 3 times per day.
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Look for products standardized for 95% curcuminoids that also contain piperine or black pepper extract.
When unsure, follow the dosage instructions on labels. (34)
Turmeric consumed as a spice in food is considered safe.
There are almost no known turmeric side effects except for an increased risk of kidney stones in those susceptible. (35)
But I was somewhat surprised to learn that turmeric supplements carry a large number of possible side effects, interactions, and warnings.
While clearly turmeric and curcumin are not identical, their respective side effects and reactions are treated as one on sites like Drugs.com, RXlist.com, and the National Institutes of Health’s MedLine.
All three sites were in agreement that you should not take either curcumin or turmeric supplements if:
✓Turmeric + Curcumin Supplements See Amazon.com for best selection and value
According to Drugs.com, 70 drugs interact adversely with turmeric and curcumin supplements.
You can find a complete list of turmeric interactions here.
Turmeric is a traditional healing spice with a long history of safe and effective use.
While there are turmeric capsules and turmeric tinctures available, their bioavailability is questionable.
They are also significantly more likely to cause side effects than cooking with turmeric which has no downside.
Some experts believe that the liberal use of turmeric in cooking is all you need to get therapeutic amounts.
We agree that it’s prudent to start first with turmeric in food and tea for that sweet spot of maximum benefits with virtually no risk of side effects.
And if you don’t get the results you want, you can try turmeric supplements.
If that still doesn’t bring the relief you’re looking for, then you can try curcumin supplements, staying mindful of interactions and side effects.
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