You may notice that I use a lot of tumeric in my recipes.  It’s true.  I use it so much because it is a potent medicine that has long been used in by the Chinese and Indian cultures.  According to the School of Pharmaceutical Sciences, extensive studies in last twenty years suggest that curcumin contains a broad range of anti-inflammatory, anticancer, antiviral, anti-amyloid (amyloid is a starch-like protein which is deposited in the liver, kidneys, spleen, or other tissues in certain diseases), antiarthritic and antioxidant properties.

The Journal of the American Chemical Society reports that tumeric contains a broad range of antioxidant, antiviral, antibacterial, antifungal, anticarginogenic (An anticarcinogen is any chemical which reduces the occurrence of cancers, reduces the severity of cancers that do occur, or acts against cancers that do occur, based on evidence from in vitro studies, animal models, epidemiological studies and/or clinical studies), antimutagenic (in genetics, a mutagen is a physical or chemical agent that changes the genetic material, usually DNA, of an organism and thus increases the frequency of mutations above the natural background level. As many mutations cause cancer, mutagens are therefore also likely to be carcinogens) and anti-inflammatory properties.

Studies have linked lower rates of prostate cancer, breast cancer, lung cancer and colon cancer have been linked to tumeric or it’s compound, curcumin.  Circumin has even been shown to prevent tumors from forming in laboratory experiments.

Rich in niacin, Vitamin C, Vitamin E, Vitamin K, sodium, potassium, calcium, magnesium, copper, iron and zinc; tumeric is also widely know as an immunity booster and has been studied in treating or preventing a wide variety of conditions, including Inflammatory Bowel Disease, Rheumatoid Arthritis, Cystic Fibrosis, Cancer, and even High Cholesterol.  Tumeric is also a well known liver tonic.  In fact, an extract from tumeric, circumen, repaired and regenerated liver tissues of diabetic groups in this study.

As you can see, there are many, many reasons to make tumeric a regular part of your diet!  The benefits of this medicinal food can be received by eating the fresh root or by adding the spice to your meals.  To me, it is virtually flavorless but packs a huge nutritional and medicinal punch to my meals.

What’s more, turmeric may kill liver cancer:

“What may be even more remarkable is the accumulating research on the anti-liver cancer properties of turmeric (and curcumin). The GreenMedInfo.com has 26 preclinical studies showing it kills liver cancer cells and tumors, including one case study involving a 6-month old infant with a life-threatening liver vascular tumor (hemangioendothelioma) who was reported treated successfully with a dietary supplement of curcumin, with 6-year follow-up.

One of the most remarkable facts about turmeric as a potential drug and chemotherapy alternative is its exceptionally high margin of safety. A 2001 study in cancer patients reported that quantities of curcumin up to 8 g, administered per day for three months, were not toxic and resulted in significant anti-cancer properties in a number of those treated. Considering that turmeric is only 3-4% curcumin by weight, this implies that a larger quantity of turmeric can be consumed safely, as well.”

Here are a few recipes showing you how simple it is to incorporate tumeric into a soup, or check out my recipe page.  Happy Healing! <3

Spicy Vegetable Soup

Spicy Cabbage Soup

Baby Corn & Sprout Soup

In Love & Gratitude,

Jodi

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