Turmeric Powder: A Healthful, Delicious Addition to Any Food Plan

Turmeric has gotten a lot of attention in health news lately because of recent research that has shown it to have strong therapeutic value. In study after study, turmeric has proven to be beneficial in a wide variety of ways. It enhances enzymes that protect the brain from oxidation. This may mean that turmeric can help to slow down the process of aging and specifically to prevent conditions like Alzheimer's. Additionally, turmeric is a proven anti-inflammatory and anti-oxidant that helps ease the pain of arthritis, prevent heart attacks, fight infection and support good digestive function. Turmeric also provides a number of nutritional benefits. Two teaspoons of turmeric contain about a third of a gram of manganese, approximately a gram of dietary fiber, almost two milligrams of iron, and a trace of B vitamins.

One of the top researchers into the benefits of turmeric is Dr. Bharat Aggarwal of UT Houston who takes a turmeric supplement daily and points out that in India there is far less cancer than in the US. In fact, he says that the four most common cancers in the United States - colon cancer, breast cancer, prostate cancer, and lung cancer - occur ten times less frequently in India. Dr. Aggarwal believes that this is because curry is such a daily standby in the diet. Turmeric is a main component of curry.

Dr. Aggarwal has amassed an impressive body of research on the benefits of turmeric. He says that more clinical research is definitely needed, but his studies clearly indicate that the turmeric in curry causes the genes that are the catalyst for the development of cancer to stop before this process begins. Additionally, Dr. Aggarwal believes that turmeric can be useful in stabilizing existing cancer, particularly pancreatic cancer.

Aside from modern research, turmeric has a long proven track record in traditional medicine. Chinese medical practitioners as well as Ayurvedic doctors use turmeric to treat a wide variety of disorders. Digestive disorders and inflammation (especially that caused by arthritis) are typically treated with turmeric.

Turmeric is taken from the tuber of a plant called the curcuma longa. This member of the ginger family grows in India and Indonesia. The Latin name of the plant is terra merita. This means meritorious earth. It is called this because, when ground, turmeric looks like mineral pigment. Turmeric root is a brownish yellow color on the outside and deep orange on the inside. When the inside of the rhizome is dried and made into powder, it becomes bright yellow.

Because of its bright yellow color, turmeric has also been used as a dye. Marco Polo noted that it was very like saffron, but was not true saffron. Even today, turmeric is often used in the place of saffron as a dye or food additive because it is as effective, but much less expensive.

Turmeric was introduced to the European market by Arab traders in the Thirteenth Century. At that time, it was called Indian saffron. Be aware that turmeric is called "yellow root" in a number of languages, and you should take this description to heart. Be careful when you cook with turmeric! Wear an apron or you may end up with bright yellow spots adorning your favorite clothes!

Turmeric grows best in a moist, warm environment with light soil. For this reason, it does well in tropical and sub-tropical regions. In most of these areas, turmeric is harvested, boiled, and then dried. Once dried, the tough outer skin is removed, and the interior of the rhizome is powdered. Powdered turmeric is the most common form of this useful, delicious spice; however, it is commonly used as a fresh spice in South East Asia.

Turmeric is used in India as a spice, a medicine, and as a support for religious rituals in the Hindu religion. The spice is quite ancient. It's use dates back over five thousand years. In India, turmeric is used in almost everything. It brings bright color and a warm, aromatic essence to every dish. India produces and consumes the most turmeric of any nation. India also exports more turmeric than any other country. It's main customers are Japan, the United States, the United Kingdom, and the Middle East.

It is also used a great deal in the Middle East and in Southeast Asia. Other countries that produce and use turmeric are Jamaica, Haiti, Taiwan, the Philippines, China, and Indonesia. In Morocco, it is used as an enhancement for vegetables and meats - especially lamb. In the Middle East, North Africa, the Caribbean and Indonesia, it is added to spice blends.

We are all used to seeing the bright yellow color turmeric gives to even the most inexpensive mustard. It is also added to many other foods, such as chicken broth, to add flavor and color. In your own cooking, if a dish calls for curry or saffron, turmeric can be used. Often it is less expensive and more flavorful. All around, turmeric is a terrific addition to your food plan!

There is no time like the present to start using turmeric!

It is tasty, colorful, and good for you! Here are some recipes that would be particularly good for Thanksgiving!

Weight Watchers Indian Potatoes with Mustard Seeds
http://ww-recipes.net/category/recipes-by-country/indian-recipes/

Spiced Bindi (Okra)
http://thehealthyirishman.com/tag/turmeric/

After Thanksgiving, you may want to try this recipe for leftovers!

Butter Turkey
http://www.oafb.ca/963.html

Turmeric can also be added to the diet in many simple ways. In fact, you may just want to keep a turmeric shaker next to your salt & pepper shakers on the table. Turmeric blends with and enhances a variety of flavors and types of food.

Here are a few ways you can add turmeric to your food plan quickly and easily:

Add turmeric to buttermilk to soothe crotchety tummies.
Steep the root to make tea.
A generous dash of turmeric, cinnamon & honey can be added to warm milk at bed time.
You can add it to just about any chicken, turkey or duck dish.
It is equally wonderful with pork and lamb.
It is great on cauliflower.
It is a fabulous as an addition to salad dressings or just sprinkled over salad.
Add a teaspoon to your chicken soup, beans, lentils, and/or rice during cooking.
Add a teaspoon to your oatmeal during cooking!
Add it to scrambled eggs or omelets.
Sprinkle turmeric over fried potatoes.
Use as dry rub marinade for chicken, beef, pork, or fish.
Include in any meat or vegetable dish that calls for cumin, cinnamon, paprika, or ginger.
Works well with garlic and onions.
Add it to your deviled egg recipe.
Toss with noodles and butter or olive oil.
Add it to ordinary macaroni and cheese.
Add a dash to your Ramen noodles as they cook.
Cook your couscous or quinoa with a teaspoon of turmeric added.
Sprinkle it on squash or zucchini.
Let your imagination and your taste buds be your guides!

Once you discover the joys of turmeric, you too will be tempted to add a heaping helping to just about everything! But be careful. If you overdo it, turmeric can make your food taste bitter. Turmeric is inexpensive and easy to buy in bulk. If you do buy it in bulk, you don't have to worry that it will spoil. If you keep it in an airtight container, in a cool dark place, turmeric will keep its color, flavor and potency over time.

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Gaining Health With Chlorella
http://hubpages.com/hub/Gaining-Health-With-Chlorella

Pycnogenol Pine Bark Extract: The Easy Way to Eat a Pine Tree!
http://hubpages.com/hub/Pycnogenol-Pine-Bark-Extract-The-Easy-Way-to-Eat-a-Pine-Tree

Brighten Your Mood & Enhance Your Health With L-Tyrosine
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