Tumeric is a member of the ginger family and is native to India and China, it is commonly used in oriental cooking for its colour and flavour. The root and rhizome are used herbally.
In Ayurvedic medicine, turmeric was prescribed for treatment of many conditions, including poor vision, rheumatic pains, and coughs, and to increase milk production. Native peoples of the Pacific sprinkled the dust on their shoulders during ceremonial dances and used it for numerous medical problems ranging from constipation to skin diseases. Turmeric was used for numerous intestinal infections and ailments in Southeast Asia.
What it does
Turmeric contains a compound called curcumin which possesses anti-inflammatory properties, it inhibits pathogenic bacterea, viruses and fungi. Turmeric has a protective effect on the liver against the damaging effects of toxins and free radicals. It reduces the stickiness of blood platelets, improves circulation, protects the stomach lining and increases bile flow into the intestines, thus improving the breakdown of dietary fat.
|Digestive tonic||Candida||Bacterial & Viral infections|
Research shows that turmeric works in a similar way to the non-steroidal anti-inflammatory Cox 2 inhibitors, but without the side effects of those drugs.
If you take anti-coagulant, immuno-suppressant or non-steroidal anti-inflammatory medication, consult your doctor before taking turmeric.
Do not use in pregnancy or when breastfeeding. (Except for culinary purposes).
Generally, there are no side effects or contra-indications from using turmeric.
If you have blocked bile ducts or gallstones, consult your doctor before using turmeric.