by Wendy Rosenfeldt
Wendy Rosenfeldt
The Wonders of Turmeric
Turmeric is one herb that although used widely in India is often overlooked in the west. Turmeric is an orange powder and has a pungent, bitter, astringent taste. It comes from the roots of the turmeric plant which is then sundried and ground into a fine powder. Known for the strong yellow colour it gives to Indian dishes, and anything else that it touches, turmeric has many healing properties.
Turmeric is a potent cancer fighter. It is more DNA protective than powerful antioxidants such as vitamin E and beta carotene. It intensifies the anti-cancer properties of phytonutrients found in many fruits and vegetables. Turmeric has also been found to inhibit and slow down the progression of leukaemia, inhibit precancerous colon lesions and suppress colon cancer, as well as inhibiting the growth of breast cancer cells.
Turmeric is anti-inflammatory, antibacterial and antiseptic; it enhances digestion, strengthens the liver and nourishes the body’s tissues. It is good for all doshas although particularly balancing to Kapha. Its astringent, drying qualities give it the ability to dry up mucous and pus. A quarter of a teaspoon of honey mixed with turmeric is a very effective way to clear up the congestion that accompanies coughs and colds.
Western medicine has validated the positive effects of curcumin, turmeric’s main enhancing ingredient and some companies have used curcumin extract in pill form. However by isolating the active ingredient herbs can lose their powerful synergistic effects. Stripped to just simple curcumin, turmeric compromises its cancer preventive and anti-inflammatory abilities. Available in its whole form, turmeric is a powerful antioxidant while curcumin on its own can actually allow free radical damage.
The best way to use turmeric is to add it to your meals. It can be sautéed with ghee and other spices or added to cooking vegetables. Cooking the turmeric doesn’t cause it to lose its healing properties rather it enhances the nutritional intelligence of the foods with which it is cooked. Adding a quarter of a teaspoon to boiled milk creates a great immune booster. The slightly heating, drying qualities of turmeric help to offset the heaviness of the milk.
While turmeric does have some amazing attributes it is best not to overdo it. It is potent in colour, aroma and flavour and a quarter of a teaspoon per meal is plenty to get the goodness from this yellow herb. It is subtle in its heating properties but too much can aggravate Pitta dosha and over heat the liver.
Wendy Rosenfeldt is a Maharishi Vedic Health Educator and Teacher of Transcendental Meditation. For information on Transcendental Meditation or Maharishi Ayurveda Consultations call Wendy on ph 5499 9580 or 0438 507 188
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