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TURMERIC; Nature's Anti-inflammatory Golden Child

This golden-hued spice has long been revered for its medicinal qualities, particularly its anti-inflammatory effects. The rhizome of Curcuma longa, more commonly known as turmeric, contains bioactive compounds called curcuminoids, which are responsible for several of its therapeutic properties. The most prominent and extensively studied of the curcuminoids present within turmeric is curcumin. Interestingly, curcumin is also what gives turmeric its vibrant yellow colour.

Curcuminoids and inflammation Acute inflammation is a short-term protective response to trauma, stress, or infection. The cycle of chronic inflammation begins with the over-expression of the body’s natural defence mechanisms. If left unchecked, the continuous circulation of inflammatory mediators disrupts homeostasis and may lead to chronic inflammatory diseases.

Curcumin has proven benefits for several inflammatory conditions. Due to its ability to alleviate oxidative stress and regulate inflammatory and pro-inflammatory pathways, curcumin has proven beneficial for managing several chronic diseases. Examples include inflammatory bowel disease (IBD), metabolic syndrome, arthritis, hyperlipidaemia, pancreatitis, allergies and asthma. Additionally, curcumin has demonstrated pre-clinical efficacy for the management of Alzheimer’s disease via inhibition of neuroinflammation caused by Apolipoprotein E4 (ApoE4). It has also proven to be beneficial in the management of depression and anxiety.

The benefits of curcumin are undeniable! However, please note that in order for turmeric to be absorbed proficiently, it must be combined with a fat (coconut oil is fab) and a twist of black pepper!


Serves 2

👉🏻1 tbsp Ginger (grated)

👉🏻1 cup Canned Coconut Milk

👉🏻1 cup Water

👉🏻1 tsp Turmeric (powder)

👉🏻1 tbsp Raw Honey

👉🏻1/2 tsp Cinnamon

👉🏻1 1/2 tsps Coconut Oil

🥄Grate the ginger, then squeeze the juice out of it into a saucepan. Discard the pulp. Add the remaining ingredients to the saucepan and place over medium heat. Heat through for about 3 to 5 minutes, not letting it come to a boil. Whisk continuously.

🥄Carefully transfer into a mason jar and seal with a lid. Shake vigorously for about 30 seconds or until foam starts to form. (Note: You can also use a blender for this step, but the turmeric can stain the blender cup.) Pour into glasses through a sieve and enjoy!

🗒Use Fresh Turmeric Root instead of powder. Peel turmeric root and grate. Measure out about 1 tbsp grated turmeric root per serving.


Add all ingredients except water to a mason jar. When ready to drink, just add hot water from the kettle and shake it up for a warming, anti-inflammatory snack.


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