Turmeric and It’s Compound Curcumin
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Turmeric and It’s Compound Curcumin
Turmeric is a vivid orange tuber related to cardamom and ginger. Within turmeric is the compound “curcumin,” widely valued for reducing inflammation. Michael Murray, N.D, and Joseph Pizzorno, N.D. in their book, The Encyclopedia of Healing Foods, recommend applying turmeric poultices to relieve inflammation and pain (Murray & Pizzorno, 2005, p. 521).
Jan McBarron, M.D.,N.D. in her book, Curcumin: The 21st Century Cure, reveals how curcumin has been used to prevent and cure heart disease as well as cancer, diabetes, Alzheimer’s disease, depression, and joint pain. Dr. McBarron draws from the findings of several research scientists. For example, she quotes Dr. Ajay Goel, Ph.D., Director of Epigenetics and Cancer Prevention at Baylor University Medical Center in Dallas, Texas. Dr. Goel stated, “Curcumin demonstrates superior antioxidant and anti-inflammatory effects and provides liver and heart protective benefits as well. It is a potent antibacterial, antifungal, antiviral, and anti-allergenic and has antitumor and anti-cancer properties” (McBarron, 2013, p. 6).
Dr. McBarron refers to an article in the 2008 Journal of Clinical Investigation by researchers at the Peter Munk Cardiac Centre of the Toronto General Hospital, stating that “When the herb is given orally, it can actually prevent and reverse hypertrophy [enlargement and thickening of the heart], restore heart function and reduce scar formation” (McBarron, 2013, p. 9). Dr. McBarron explains that “Cholesterol or even excessive cholesterol in itself does not clog arteries. It is oxidized cholesterol that clogs arteries, restricts blood flow to vital organs and eventually breaks away to cause heart attacks and strokes.”
Dr. Elizabeth Lipski, professor at the Institute for Functional Medicine and author of the book Digestive Wellness, states that to reduce inflammation and pain, turmeric can be juiced, grated, sauteed, and used liberally (Lipski, 2020, p. 372). Curcumin is lipophilic, “likes” fat and is fat-soluble, similar to the vitamins A, D, E, and K. Saturated animal fats from fish, organ meat, raw milk, butter, cheese, olive oil (mono-saturated fat), and walnuts (omega fatty acids) enable our body to digest and assimilate curcumin and the four fat soluble vitamins. Benefits accrue from cooking turmeric at a low heat with traditional ghee (clarified butter that has had the water and milk solids cooked out of it, leaving only the butterfat). Artisans Sandeep and Nalini Agarwal prepare handmade ghee, carrying on their family tradition of many generations. In their article, Why Herbal Ghee?, they describe how ghee makes herbs, such as turmeric (curcumin), more bioavailable.
Author, teacher, and cook, Hari Ghotra, demonstrates how to make curry powder with the ingredients: cumin, coriander, black peppercorns, dried fenugreek leaves or seeds, chili powder, and turmeric. Heating at a low heat enhances the flavor, antioxidant, anti-inflammatory, and anti-cancer properties of curcumin. “Traditional medicine has always used the whole turmeric root and research is suggesting that the various compounds work synergistically together and can aid in the absorption of curcumin” (2021, Goldenrind).
Turmeric is a vivid orange tuber related to cardamom and ginger. Within turmeric is the compound “curcumin,” widely valued for reducing inflammation. Michael Murray, N.D, and Joseph Pizzorno, N.D. in their book, The Encyclopedia of Healing Foods, recommend applying turmeric poultices to relieve inflammation and pain (Murray & Pizzorno, 2005, p. 521).
Jan McBarron, M.D.,N.D. in her book, Curcumin: The 21st Century Cure, reveals how curcumin has been used to prevent and cure heart disease as well as cancer, diabetes, Alzheimer’s disease, depression, and joint pain. Dr. McBarron draws from the findings of several research scientists. For example, she quotes Dr. Ajay Goel, Ph.D., Director of Epigenetics and Cancer Prevention at Baylor University Medical Center in Dallas, Texas. Dr. Goel stated, “Curcumin demonstrates superior antioxidant and anti-inflammatory effects and provides liver and heart protective benefits as well. It is a potent antibacterial, antifungal, antiviral, and anti-allergenic and has antitumor and anti-cancer properties” (McBarron, 2013, p. 6).
Dr. McBarron refers to an article in the 2008 Journal of Clinical Investigation by researchers at the Peter Munk Cardiac Centre of the Toronto General Hospital, stating that “When the herb is given orally, it can actually prevent and reverse hypertrophy [enlargement and thickening of the heart], restore heart function and reduce scar formation” (McBarron, 2013, p. 9). Dr. McBarron explains that “Cholesterol or even excessive cholesterol in itself does not clog arteries. It is oxidized cholesterol that clogs arteries, restricts blood flow to vital organs and eventually breaks away to cause heart attacks and strokes.”
Dr. Elizabeth Lipski, professor at the Institute for Functional Medicine and author of the book Digestive Wellness, states that to reduce inflammation and pain, turmeric can be juiced, grated, sauteed, and used liberally (Lipski, 2020, p. 372). Curcumin is lipophilic, “likes” fat and is fat-soluble, similar to the vitamins A, D, E, and K. Saturated animal fats from fish, organ meat, raw milk, butter, cheese, olive oil (mono-saturated fat), and walnuts (omega fatty acids) enable our body to digest and assimilate curcumin and the four fat soluble vitamins. Benefits accrue from cooking turmeric at a low heat with traditional ghee (clarified butter that has had the water and milk solids cooked out of it, leaving only the butterfat). Artisans Sandeep and Nalini Agarwal prepare handmade ghee, carrying on their family tradition of many generations. In their article, Why Herbal Ghee?, they describe how ghee makes herbs, such as turmeric (curcumin), more bioavailable.
Author, teacher, and cook, Hari Ghotra, demonstrates how to make curry powder with the ingredients: cumin, coriander, black peppercorns, dried fenugreek leaves or seeds, chili powder, and turmeric. Heating at a low heat enhances the flavor, antioxidant, anti-inflammatory, and anti-cancer properties of curcumin. “Traditional medicine has always used the whole turmeric root and research is suggesting that the various compounds work synergistically together and can aid in the absorption of curcumin” (2021, Goldenrind).
References
Goldenrind Company. (2017). Four ways to boost curcumin absorption (website). Retrieved from: https://coyo.com/au/4-ways-to-boost-curcumin-absorption/.
Lipski, E. (2020). Digestive Wellness (5th Edition). New York, NY: McGraw Hill.
McBarron, J. (2013). Curcumin: The 21st Century Cure. Brevard, NC: Take Charge Books.
Murray, M., Pizzorno, J. (2005). The Encyclopedia of Healing Foods. New York, NY: Atria Books.
Goldenrind Company. (2017). Four ways to boost curcumin absorption (website). Retrieved from: https://coyo.com/au/4-ways-to-boost-curcumin-absorption/.
Lipski, E. (2020). Digestive Wellness (5th Edition). New York, NY: McGraw Hill.
McBarron, J. (2013). Curcumin: The 21st Century Cure. Brevard, NC: Take Charge Books.
Murray, M., Pizzorno, J. (2005). The Encyclopedia of Healing Foods. New York, NY: Atria Books.
Amy Wing, Holistic Health Educator,
Nature’s Hearth
Website: www.naturesheart.net
Email: ajw.habitat@gmail.com
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