Posted on Feb 11, 2015 | 0 comments

Turmeric milk. Take 1/2c water & 1/4c Tumeric cook over low heat about 7 minutes, stirring until it makes a paste. Put paste in jar & cool & refrigerate

To make the milk:
1c milk (almond, soy, goat etc)
1tsp Tumeric paste
Heat gently then stir in 1/2-1tsp maple syrup (or honey) & 1/2 tsp sesame or almond oil & drink

You can add a pinch of black pepper, cinnamon & ginger if you want

Tumeric is the spice that gives curry its yellow color and has been used in India for thousands of years as a spice and medicinal herb. Science backs it up – it really does contain compounds with medicinal properties.

These compounds are called curcuminoids, the most important of which is curcumin and curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.

Most of the studies on this herb are using turmeric extracts that contain mostly curcumin itself, with dosages usually exceeding 1 gram per day. It would be very difficult to reach these levels just using the turmeric spice in your foods. Therefore, if you want to experience the full effects, then you need to take an extract that contains significant amounts of curcumin.

Unfortunately, curcumin is poorly absorbed into the bloodstream. It helps to consume black pepper with it, which contains piperine… a natural substance that enhances the absorption of curcumin by 2000%.

Read more info on TUMERIC by going HERE.

A reader shared their link with me as well – great article and you can read it HERE.

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