If there is one spice that both western and eastern health communities agree on, it’s Tumeric.
Tumeric (Curcuma longa) has been used for thousands of years to treat a multitude of conditions and illnesses.
Tumeric is a staple in both Middle Eastern and Southeast asian cooking, has a yellow color and curry flavor. Ayurvedic and Chinese medicines suggest that tumeric has anti-inflammatory effects, can treat digestive problems, liver problems, skin diseases and can be applied topically to heal wounds.
The biggest and most significant benefit of tumeric are it’s anti-cancer properties. In a recent study by UCLA doctors, curcumin (the main component of tumeric), blocked the main enzyme in the growth of cancer. An independent lab reviewed these results separately and found that the curcumin prevented the spread of malignant cells.
Another study at the University of Maryland’s Medical Center found that tumeric had powerful antioxidant properties that also fight cancer-causing free radical. Meaning, tumeric can both reduce and prevent some of the damage caused.
Tumeric has been shown to heal or improve:
-Indigestion or dyspepsia
-Bacterial and Viral infections
In fact, there are so many benefits of tumeric that an article from 2007’s Advanced Experimental Medicine states that, “Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic illnesses.”
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