You probably know by now that turmeric has been acknowledged as a potent anti-inflammatory, antioxidant, and anti-cancer substance. Turmeric is a rhizome with edible roots that grow underground horizontally. It’s actually related to ginger and somewhat resembles it outwardly.
Turmeric’s active ingredient, curcumin, is often extracted and used in many clinical studies for cancer and chronic inflammation such as rheumatoid arthritis.
But there are ways to enjoy turmeric as a spice to please your palate and add its active ingredient, curcumin, as a daily part of your body’s biological chemistry.
Regardless of recipe differences, keep in mind that for optimum curcumin absorption from turmeric, three basic elements are required: cooking heat, a touch of black pepper for nutrient absorbing piperine, and a healthy fat of your choice to protect the turmeric’s curcumin from stomach acids before entering the small intestines.
You can choose one or two fats from the following cold-pressed or organic fat sources: Ghee, almond oil, olive oil, coconut oil, coconut milk, almond milk, or goat and cow milk. Soy milk and Canola oil are not the best choices.