Turmeric is known for its anti-inflammatory and antioxidant benefits, but did you know that its main compound, curcumin, has also been found to inhibit tumor progression? According to an article published on Frontiers in Genetics, when curcumin interacts with DNA and RNA and proteins, there are potential positive effects on the growth of tumors. It’s hard to find a reason not to reach for turmeric in the spice cabinet and incorporate it into a variety of dishes.
In fact, numerous studies have reported the wonderful benefits of this spice that has been used in dishes, and as a medicinal, all over the world for thousands of years. Research suggests that curcumin can assist in managing a range of conditions related to inflammation in the body including wound-healing, arthritis, anxiety, and even hyperlipidemia. Enjoying turmeric even in low doses can also provide preventative health benefits. This video will illuminate the topic even more:
When looking for a recipe to share with you during cold and flu season, I decided to make something that featured this beautiful, immune boosting and healing spice. This recipe is packed with cruciferous vegetables like cauliflower and kale (my favorite for their rich sulfur detoxifying compounds and added antioxidants), as well as onions, garlic and carrots. Add chicken for a protein boost, or serve with more of your favorite vegetables.
The only downside may be that turmeric’s rich yellow color can stain teeth (especially dentures), so be sure to brush right after consuming. And if you’d like to experience the benefits with a higher therapeutic dose, we have Curcumin + and Liposomal Curcumin available in our store. Enjoy!
- 1 tsp turmeric powder
- 1 1/2 tsp. ginger powder
- 2 gloves garlic, minced
- 3 -4 stalks organic celery, chopped
- 3-4 peeled, chopped carrots, (or 1/2 cup small baby carrots, chopped)
- 2 Tbsp. avocado or safflower or coconut oil
- 1/2 tsp. black pepper
- 1 small onion, chopped
- 1 tsp. dried parsley
- 4 cups vegetable or chicken broth (or bone broth for added immune support)
- 3 cups riced cauliflower
- 2 cups fresh organic chopped kale (any kind)
- 1/2 tsp. dried tarragon or parsley (optional)
In a large pot, add the oil, garlic and celery and saute until translucent. Add the spices and carrots and mix with a spoon, coating all the vegetables with the spices. Add the broth and cauliflower rice and simmer for 30-45 minutes. Add the kale and simmer for an additional 10-15 minutes or util kale is wilted. Top with dried tarragon or parsley, if desired. Serve hot.
If you would like to add turmeric to your daily regimen, but don’t want to cook with it everyday, consider taking a curcumin supplement. I recommend a liquid or a capsule version – if you are interested, or want to read more, click here.
Hassan, Faiz-Ul, et al. “Curcumin as an Alternative Epigenetic Modulator: Mechanism of Action and Potential Effects.” Frontiers in Genetics, Frontiers Media S.A., 4 June 2019, www.ncbi.nlm.nih.gov/pmc/articles/PMC6557992/.
Hewlings, Susan J, and Douglas S Kalman. “Curcumin: A Review of Its’ Effects on Human Health.” Foods (Basel, Switzerland), MDPI, 22 Oct. 2017, www.ncbi.nlm.nih.gov/pmc/articles/PMC5664031/.