Turmeric is a popular yellow spice, used in every cuisine around the world. It’s not only used for its specific taste, but for its many health benefits as well (more than 600!).
Turmeric’s main ingredient is the curcumin, a polyphenol that has antibacterial, anti-inflammatory and anti-cancer properties, which make turmeric a powerful disease fighter.
Unfortunately, the human body cannot absorb curcumin properly and only a tiny bit of it ends up in the bloodstream – not enough make a difference. To really feel the benefits of turmeric, you have to consume it in a specific way.
Follow these 3 simple rules to use the most of the turmeric the next time you’re cooking:
Always use it along with black pepper
Many studies have shown that piperine, black pepper’s active ingredient, helps the body absorb curcumin better. To increase the level of curcumin in the blood, use the same amount of both black pepper and turmeric.
Combine it with a healthy fat
Coconut, olive and ghee oil (healthy fats!) can also increase the bioavailability of curcumin.
Heat up the turmeric-black pepper-healthy fat mixture
Use turmeric while you’re cooking, rather than as a spice after the food is already prepared. It needs heat to be properly absorbed.
Avoid overdosing – we know turmeric is absolutely delicious, but try not to consume more than 3 grams of turmeric powder per day.