In the world of herbal nutrition, Ma Huang, aloe, ginseng and ashwagandha have over the past few years been spotlighted as fashionable botanical flavors of the month. These days, the herb turmeric has achieved status as a must-have therapeutic and overall health supplement, for good reason.
Since 2001, over 5,000 papers have been written extolling the benefits of using the orange root and its active ingredient curcumin for treating everything from arthritis to atherosclerosis. According to researchers, the powerful plant fights cancer, thins the blood, lowers inflammation, provides antioxidant benefits, protects skin from the sun and enhances learning.
The most dramatic effects of turmeric are on the digestive system. The crunchy root (a member of the ginger family) has been used to treat various intestinal health issues including crohn’s, celiac and inflammatory bowel disease. In a recent trial, 50 percent of ulcerative colitis patients achieved complete remission from their disease within just one month on curcumin, compared to zero who received a placebo.
One note of caution for gallbladder patients: while turmeric stimulates gallbladder contraction and bile secretion, which can reduce stone formation and possible cancer risks too, if gallstones are already present, using turmeric may cause some abdominal pain.
Turmeric can be found in the produce section of grocery stores. You can grate it into salads or just munch on the crunchy spicy bitter root plain. It’s also available in health food stores as capsules or as more cost-effective powders.
