Nutritional Value Of Turmeric – Spice Of Life

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Turmeric – yellow tuber is also called the “spice of life” because it is used as a medicine for several diseases. From the beginning of the Middle Ages turmeric was used in North Africa and Europe. But turmeric with its benefits and nutritional value has been an integral part of Ayurvedic medicine for at least 4,000 years. In India, turmeric is considered sacred for a long time and is one of the hot spices which is said to have energy and purification effects.

Health effects of turmeric

The nutritional value of turmeric contains several properties to improve health, of which only a few must be addressed here :

  • Healthy for the stomach and intestines

The strong yellowing spice has a very digestive effect. The substances contained have a stimulating effect on the production of gastric juice. They also encourage the liver to release more bile acids. These acids bind to the corresponding dietary fats and make them more digestible. Turmeric also has an anticonvulsant effect and reduces symptoms such as flatulence, heartburn, diarrhea, constipation, bloating or stomach cramps. For a long time unknown in Europe, turmeric is now also used in conventional medicine for the treatment of indigestion because of its effect on the intestines and stomach.

  • Turmeric in inflammation and rheumatism

The main active ingredient curcumin contained in turmeric has u.a. anti-inflammatory effect. This can be compared with agents such as ibuprofen, phenylbutazone or hydrocortisone. However, unlike these pharmaceutical agents, curcumin does not produce any toxicity, thereby preventing certain side effects such as white blood cell degeneration or ulceration. Turmeric is therefore used more and more often in rheumatism medicine. This plant is officially listed as effective by the World Health Organization under the term Rhizoma Curcuma Longae.

nutritional-value-of-turmeric

  • Turmeric in arthritis

The anti-inflammatory, which includes turmeric, have a positive effect on arthritic symptoms. In many cases, the treatment was even more effective than with the usual drugs. In addition, the ingredients reduce damage caused by free radicals and have triggered an inflammatory reaction in the bone joints.

  • Turmeric in ulcerative colitis and Crohn’s disease
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The anti-inflammatory effect is also effective in people suffering from ulcerative colitis or Crohn’s disease. Studies have shown that curcumin protects against the development of colitis. And this already from the fifth day of ingestion. Examination of intestinal cell function indicated that all typical signs of disease, such as infiltration of inflammatory cells, thickening of the intestinal wall, and mucosal ulcers, were reduced. The effect was already evident at a concentration of only a quarter of a percent.

  • Strengthening the immune system

Turmeric is a major component of Jamu in Indonesian medicine. These are traditional remedies used to prevent infections or respiratory diseases and strengthen the immune system. Especially in winter and spring, when the risk of infectious diseases is high, turmeric can have a positive effect on the immune system. Its anti-oxidant, anti-viral, anti-bacterial and anti-inflammatory capabilities help fight infections and keep them free of cold.

  • Turmeric in the diet

For a daily, permanent intake, for example, for prevention, turmeric can be added to mashed potatoes, dairy foods, soups or sauces. Some of it mixed into a green smoothie or self-pressed vegetable juice is also possible. Or you mix for breakfast a turmeric shake.

Turmeric can be taken with oil, such as a teaspoon of linseed oil. The combination of turmeric and other spices, such as those found in the high-quality curry mixtures, are also perceived as very tasty and healthy.

Here it is assumed that the nutritional value of turmeric and the active ingredients contained in other spices are individuals who support each other’s effectiveness. Especially the combination with pepper should increase the effect. This increases the body’s capacity to absorb curcumin, along with piperine contained in pepper, up to 200 percent.

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