Look, I’m aware turmeric is fast becoming the new kale, that is, an over-hyped “superfood”. I guess, though, unlike kale, turmeric has some unique health properties grounded in a long history of healing cooking (nothing against kale, but it doesn’t really stand apart substantially on any front from good old silverbeet).
I use a fair whack of turmeric because of its great anti-bacterial and anti-fungal properties. But the one thing that stands out for me is that it’s anti-inflammatory. It inhibits the enzyme responsible for inflammation, puffiness and throbbing. Stacks of recent studies are showing how effective it is in bringing down swelling in the cells.
If you have auto-immune disease of any sort, turmeric is your friend.
In the Ayurvedic tradition it’s also used for digestive issues, inflammation, joint pain and blood purification.
But before getting too sucked in by such claims, I did look into a few studies and found that turmeric always needs to be fermented, and eaten with fats and pepper. And that you shouldn’t have too much.
If you’re wondering how much you can have, in which form, note:
- maximum 2-3 grams (1 – 1.5 teaspoon) of fresh turmeric per day
- maximum 1-2 grams (1/2 – 1 teaspoon) of dried, powdered turmeric per day (this includes turmeric powder or spice forms)
If you’re feeling particularly inflamed, up your dosage to 2 teaspoons a day for a few days. But do remember to drop back down.
Because I’ve been asked to share such information a bit lately…here, a rundown of how I (try to) get my teaspoon or two into a day.
1. Sweet coconut and turmeric yoghurt. I mix 1/2 – 1 teaspoon each of cinnamon and turmeric powder into coconut yoghurt for breakfast or dessert. I do the same with normal yoghurt, too. I travel with both (turmeric and