Turmeric is a tropical plant native to India whose rhizomes (underground stems) somewhat resemble those of its cousin, ginger. They are distinguished by their size, smaller, and above all, when cut, by their beautiful yellow-orange color. Turmeric has indeed the gift of brightening the dishes in which it is slipped. With its rather discreet warm taste, it goes well with all spice blends: curry, ras el-hanout, colombo…
What are the health benefits of turmeric?
Key ingredient of Ayurvedic medicine, it has been the subject of many scientific studies in recent years that have highlighted these incredible health benefits. “Turmeric has anti-inflammatory properties which act both on the digestive sphere (in the event of reflux, gastric ulcer, inflammatory bowel diseases, etc.) and the osteo-articular sphere (tendinitis, osteoarthritis, rheumatoid arthritis, etc.). It also has antioxidant properties which play a preventive role against all types of cancer,” says dietitian Caroline Gayet.
In France, it is Dr David Servan-Schreiber who has worked the most on the subject, highlighting its ability to block the development of tumours. Other studies have shown that Indians who consume an average of 1 to 2 g per day were less affected by cancers and inflammatory diseases.
>> Namely: “In the form of a supplement, it is not recommended for those taking anticoagulants, because it thins the blood, and for those who suffer from gallstones, because it promotes the secretion of bile”, warns the dietician.
- Anticancer. Above all, it has shown its preventive action by inhibiting the development of tumours.
- Antioxidant. It acts both at the cardiac and vascular levels to fight against the aging of these tissues.
- Anti-inflammatory. It fights pericarditis (inflammation of the membrane that envelops the heart), arthritis…
- Digestive stimulant. It supports sluggish livers by providing real gastric and intestinal comfort.
In what form do we find it?
Whole : it can be found fresh in organic stores and delicatessens. It must be peeled and grated or minced before infusing it in a sauce or adding it to a vinaigrette. Be careful, it stains fingers and clothes!
In powder : it is the most common and practical form for the kitchen. It is better to choose it organic, or with a clearly indicated origin, and consume it within the year. A bright color is a sign of freshness.
In capsule: it is standardized to 95% curcumin. This form is rather recommended in curative: 1 to 4 per day the time of the pain (headaches, painful periods…) or in cure of 3 weeks (osteoarthritis).
Turmeric is not a magic spice
It is by consuming a little every day that we benefit from its benefits. You should also know that curcumin, its main active ingredient, is very poorly absorbed at the level of the intestinal barrier. “It must be associated with pepper and ginger which, by creating a slight local intestinal porosity, promote its absorption. It must also be accompanied by a fat (oil, butter, coconut milk, etc.) for better assimilation”, advises Caroline Gayet. And plan an apple or grapefruit for dessert: one of the components of these plants, quercetin, also promotes the proper absorption of curcumin
The ideal ratio : 9/5/1, i.e. 9 doses of turmeric, 5 of pepper and 1 of ginger. Taken as part of a meal in which there is pepper and fat, it works. The important thing is not to take it like other remedies, in the morning on an empty stomach.
His CV 291 Cal/100g (powder) • Protein: 9.6g • Fat: 3.2g • Carbohydrate: 44.4g • Fibre: 22.7g
Read also:
- 5 health partners of turmeric
- Detox: the golden latte recipe
- The 6 Best Anti-Inflammatory Spices
