Add Indian Gold To Your Diet by Dr. Sarah Brewer
Turmeric is a popular, yellow-orange spice used to enhance Moroccan and Indian dishes. Known as Indian Gold, it is mainly used in the kitchen for its vibrant, saffron colour. It has a mild, aromatic, slightly bitter flavour which is something of an acquired taste – you don’t want to use too much as the earthy taste can quickly over-power a dish.
Health benefits of turmeric
Turmeric has a long history of use in Ayurvedic medicine, where it is prescribed to reduce inflammation, skin problems and to boost liver function and general immunity.
The active ingredient in turmeric is a yellow, antioxidant pigment called curcumin. Because of its poor solubility, only around 1% of the curcumin you eat is absorbed. The rest remains in the gut where it can improve intestinal symptoms such as indigestion, cramping and bloating.
How turmeric produces beneficial effects in other parts of the body, such as the skin and joints, is a bit of a mystery as little curcumin appears to reach these tissues. To explain this paradox, researchers point to the collections of immune cells found in the lining of the small intestines. Known as Peyer’s patches, these areas contain special cells that constantly sample the bowel contents and present them to waiting immune cells. One theory is that curcumin may act as a biological signal, which primes immune cells to go off and suppress inflammation in other parts of the body.
In studies using cell cultures, researchers have found at least 20 different ways in which turmeric interacts with cells to regulate their normal growth and survival, as well as the self-programed recycling of worn-out cell components, and the self-destruction of abnormal or infected cells.
How to prepare fresh turmeric
Fresh turmeric is prepared by peeling the rhizomes (underground stems), then slicing, grating, chopping or grinding the flesh to form a paste. Fresh roots can also be boiled, dried and ground to form a vibrant, orange-yellow powder.
In Ayurvedic medicine, turmeric is often prescribed at a dose of two level teaspoons of powder, stirred into coconut milk, twice a day.
Sprinkle a teaspoon turmeric powder onto any individual serving of food and stir in. 
Try it in muesli, porridge, salad dressings, yogurt, soups, stews, and sauces.
Turmeric tea and turmeric latte are currently all the rage!
Use turmeric powder that is as fresh as possible to obtain the most benefits. Ditch any old turmeric in your spice cupboard which has faded in colour or scent, and buy your spices in small quantities, little and often. Store it in an airtight container in a cool, dry place out of direct sunlight.
To maximize absorption of curcumin, use the spice in a dish that also contains white or black pepper. These contain an essential oil, called piperine, which has been found to increase curcumin absorption by as much as 2000%.
Turmeric Marinade
Mix 1 tablespoon turmeric powder with 2 tablespoons Extra Virgin olive oil, 2 teaspoons Herbes de Provence, the juice and grated rind of 1 lemon, and a good pinch of freshly ground black pepper. Use to marinade tofu, fish or meat before cooking.
A typical supplement dose is 1g to 2g per day in capsule form.
To read more about the medicinal benefits of turmeric, visit https://drsarahbrewer.com/herbs/turmeric-the-golden-medicine