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Turmeric Curcumin: Superfood for Optimal Health

18 Quick and Tasty Turmeric Recipes to Heal Cancer, Arthritis and Alzheimer’s

 

Turmeric Book Coverby Linda Harris

Book Description

Many people know turmeric curcumin as a flavor-filled spice and ingredient in yellow mustard and curry powder. The spice has a centuries-old medicinal usage treating many common ailments and diseases. For instance, turmeric is touted as a strong antioxidant in treating cancer while its anti-inflammatory actions lessen suffering from Alzheimer's Disease, arthritis and cardiovascular diseases.

Turmeric Curcumin: Superfood for Optimal Health introduces the history of turmeric curcumin and its outstanding benefits for anyone's health. This book presents substantial scientific evidence for the medicinal value of this miracle spice.

Adding turmeric curcumin to a health regimen is simpler than you might think. As an additive to food or beverage, and even as a dietary supplement, this outstanding "superfood" tastes great. Try the 18 delicious turmeric recipes in this book. They include Superbowl Honey and Turmeric Wings, Tandoori Tofu and Moroccan-flavored Pork Ragu.

Sounds great? Then, download the book and begin enjoying the goodness of this golden and healthy spice.

 

Excerpt From Book

Turmeric is a spice made from the dried root of the plant Curcuma Longa. It was discovered in southeast India thousands of years ago. Today India is its primary exporter, although the spice is also harvested from Indonesia as well as islands in the Pacific. Turmeric gives curry powder and yellow mustard the bright yellow color. It is easy to pick up the ginger aroma when you sniff it and the taste is warm and nutty. Some people find it somewhat bitter and others describe it as tasting peppery.

Turmeric is used worldwide to enhance the taste of foods. It adds spice and sizzle to all kinds of dishes, from eggs to rice to meat to vegetables. Turmeric is used extensively in the Middle East, Indonesia, North Africa, India and the Caribbean. Over the past several decades, however, its popularity in North America has significantly increased.

Turmeric

 

History of Turmeric

Since 600 B.C. Turmeric has been used to dye foods as well as fabrics. It was mentioned by Marco Polo in 1280 when he discovered the plant and compared it in color and smell to another popular spice called saffron. In Medieval times throughout Europe, turmeric was referred to as "Indian saffron," and is still used to this day in many regions of the United Kingdom as an inexpensive saffron substitute. You may also participate in a religious ceremony that includes turmeric. According to the Hindu faith, it represents prosperity and purity.

Turmeric did not gain popularity in western countries until the twentieth century. It was slower to attract the attention of herbalists and healers than its more popular cousin: ginger. However, today turmeric has gained the respect of modern herbalists, chefs and scientists.

 

A Superfood

Turmeric is a true superfood--a food proven to have exceptional health benefits. It boasts a long history for the treatment of various health ailments and as a remedy to prevent a broad range of diseases and conditions. In this book, the health benefits of turmeric and the scientific evidence supporting its medicinal value will be discussed. Furthermore, 18 turmeric recipes are included for you to enjoy this miracle spice.

 

Turmeric and Curcumin

Although the two terms are often used interchangeably, curcumin and turmeric are two different compounds. Turmeric is the yellow colored powder, while curcumin is an ingredient found within turmeric. Curcumin is a compound that belongs to the chemical group called curcuminoids. Curcumin represent three percent of the dry weight of turmeric powder and gives turmeric its yellowish hue. As curcumin is not water soluble, it is extracted from turmeric by solvent. Although curcumin can be synthesized by chemical methods, synthetic curcumin is not used in food preparation or dietary supplements. Curcumin is a strong antioxidant and has been identified by researchers as the ingredient responsible for the vast majority of the health benefits associated with the spice.

 

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