Turmeric likely has more diverse medicinal effects than any other plant studied. There are over 5,000 articles within the medical literature that reveal its benefit for over 700 diseases. This list includes cancer, rheumatoid arthritis, asthma, clinical depression, associated pain and more. I don’t care for the taste when it’s put in dishes, but I’ve made a very tasty recipe to incorporate into my diet.
Hope you enjoy!
• ¾ cup filtered water
• ¼ cup canned full fat coconut milk (not carton milk)
• ½ tsp turmeric (click here for the brand I recommend)
• ½ tsp cinnamon (click here for brand)
• ¼ tsp black pepper (click here for brand)
• 1 Tbsp honey
• Combine all ingredients (except the honey) in a pot, cover with a lid and bring to a boil.
• Once it boils, take off the burner and let it sit covered for at least a few minutes.
• Pour into a coffee mug and stir in the 1 Tbsp of honey.
The purpose of the coconut milk/fat is to enhance the absorption of turmeric, because the medicinal compounds in turmeric are fat-soluble. Coconut milk contains medium chain triglycerides, which boosts metabolism and it also gives it a creamy texture! Please know that coconut fat does not make you fat. Excess sugar is what causes the body to make and store fat in tissues. I will cover this in detail in another article. Studies have actually shown coconut fat (i.e. coconut oil) helps the body burn fat.
The purpose of the black pepper is also to enhance the absorption of turmeric. It does this via a chemical compound called ‘piperine‘. This compound mildly inhibits certain enzymes our liver uses to make turmeric water-soluble so that we excrete it through the urine. By inhibiting these enzymes, we allow turmeric to circulate the bloodstream longer so it can repair any cellular damage.