Turmeric Milk: an anti-inflammatory and dairy free treat by http://www.choosingraw.com February 7, 2014
Turmeric is a traditional ingredient in curries, mustard, and (a slightly more recent recipe invention) tofu scrambles. I love the taste, which is peppery and mild, but I also appreciate the plant’s healing potential. Turmeric has been used medicinally for about 4,000 years; it has numerous applications in both Ayurveda and Traditional Chinese Medicine. (1)
The active substance in turmeric is a compound called curcumin. Curcumin is an antioxidant with anti-inflammatory properties. Preclinical studies have implied that curcumin may be helpful in alleviating or combating a number of conditions, including digestive diseases, cancer, and osteoarthritis. Clinical studies are more limited, but so far they suggest that turmeric may help to alleviate symptoms of IBS and ulcerative colitis (2,3,4), as well as inflammatory skin conditions, impaired immunity and possibly even particular types of cancer. (5)
If you’re lucky, you can find fresh turmeric root at your local Asian market or even at your neighborhood health food store, and then you can juice it or grate it into your smoothies. But using powdered turmeric is also an easy way to incorporate this wonderful ingredient into your diet. I put turmeric into curries, soups, and stews.
Read More Here.