3. It Tastes Great and Blends Well, While It Cools Inflammation
Add turmeric to your smoothie (don’t worry, it won’t make it taste like curry), scrambled eggs or soups, stews and, of course, curried veggies or grass-fed meats at dinnertime to boost your intake. Doing so can help cut the risk for metabolic syndrome, insulin resistance, blood pressure problems and obesity – all of which are driven by systemic inflammation. And remember to top your turmeric with a few shakes of black pepper to significantly boost curcumin absorption.
It’s a Fighter of Bacteria, Viruses, Free Radicals and More
In addition to it’s anti-inflammatory effects, turmeric has antiseptic, antifungal, anti-viral, anti-bacterial and anti-tumor properties, so it’s fighting for you on every level. Moreover, it gives free radicals a beat-down by boosting mitochondrial health, reducing the amount of free radicals produced by aging or dying mitochondria. While I encourage patients to add tumeric to their food, for patients over 40, I often also recommend a curcumin supplement, especially if they’ve had a run-in with cancer.