A sweet client of mine turned me on to pickling turmeric. Turmeric is one of those superfood buzzwords you hear about all over the Internet. There are tons of articles and blog posts about its health benefits. I’ll save you some time and let you know it does a few of these awesome things:
- Turmeric contains a bioactive compound called curcumin which is what gives turmeric it’s anti-inflammatory and anti-oxidant power.
- Helps reduce chronic inflammation which is essential to preventing disease.
- Improves brain function and lowers the risk of developing brain disease.
- Contributes to the lowering of risk factors that lead to heart disease, and can help reverse the disease process.
- Can possibly help reduce the risk of cancer and help to treat it.
- Can help treat depression.
- Can possibly help reduce the risk of Alzheimer’s disease and help to treat it.
- Very beneficial to people suffering with arthritis (there is that inflammation stuff again)
There are many ways to get turmeric into your diet. The key is to consume it in a way that is bioavailable to our bodies (so we can absorb its benefits).
- Add it to smoothies (whole or ground)
- To chicken, fish or in curry based dishes (TIP: Combining turmeric with black pepper helps the absorption of curcumin dramatically)
- Turmeric teas (my mom loves turmeric ginger tea)
- Supplement – look for supplements that contain Bioperine which is a pepper constituent that allows your body to absorb curcumin. Otherwise, it may just be passing right through your system.
- Or whole – hence pickling! Here’s how you do it. Eat a piece a day: