Comments on: TURMERIC – the REAL Spice of Life

By: GHWatcher

GHWatcher — Wed, 21 Sep 2011 20:00:28 +0000

I have had arthritis in my knee for years. My doctor has prescribed celebrex which I take very infequently only when I absolutely need it. Instead, I rely on tumeric taken in capsule form. It really does have anti-inflammatory properties and makes a huge difference. (I also swim everyday which helps with the pain and stiffness).

By: SEO Utah

SEO Utah — Thu, 03 Mar 2011 16:41:21 +0000

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By: Valerie Sage

Valerie Sage — Sat, 06 Nov 2010 06:42:16 +0000

Thank you for explaining that, Randy. I did not realize that Indian food used cayenne and I am particularly sensitive to it. I knew that because I don't do spicy Mexican food either. I'll have to try your recipe with fresh gathered eggs.

By: Randy

Randy — Fri, 17 Sep 2010 13:58:30 +0000

Hi Valerie

Everyone has different tolerance to the heat of spices depending upon their body type. You may be a 'fire' type that already has enough heat or your body OR as you said the cleansing my be good for you. The real heat from Indian spices often comes from the cayenne. It's hot! Many people can't take very much of this . But there are spices like tumeric, cumin and coriander which are sweet and warm and very good for you.

So here's a quick recipe: Mix half a teaspoon of any curry (which already has some tumeric) with half a teaspoon of tumeric and heat in a tablespoon of clarified butter (called ghee). The ghee drives the good effects of the spices deeper into the body. Use this to fry anything you wish - tofu slices with tamarie sauce, green peas or even scrambled eggs. Add enough salt at end.

By: Valerie Sage

Valerie Sage — Fri, 17 Sep 2010 06:02:36 +0000

It would be wonderful if you could share some recipes we could put it in instead of taking it by the spoonful. Do you or any of your readers know what it goes best in?
Some friends of a friend who wanted to see the horses were visiting from India and brought a picknic lunch for everyone. Their dishes were so spicy that I could barely eat them. They tasted good but the spices made me sweat!
After reading this I'm thinking that maybe I need those spices to drive more toxins out. The funny thing is I cook with tons of spices most people associate with Italian cooking and used to eat Szechuan Chinese dishes that were really spicy but just can't eat Mexican hot sauces at all.

By: Randy

Randy — Sat, 28 Aug 2010 17:45:36 +0000

Thank YOU!

By: Jessica

Jessica — Sat, 28 Aug 2010 15:46:25 +0000

This is great. I plan on using this daily and sharing the information with family!

By: Randy

Randy — Tue, 08 Jun 2010 23:15:27 +0000

A full teaspoon in water might taste quite STRONG. If you can handle that – fine but it is traditionally taken with milk and sweetner. You can substitute almond or soy milk if you don’t eat dairy. The richness of the milk tempers the taste. Even with milk, a full teaspoon might be strong so you might have to break it into two glasses with 1/2 teaspoon each time.

By: Randy

Randy — Tue, 08 Jun 2010 23:11:26 +0000

Thanks. As you can tell from my article – i like it too- a lot!

By: Elizabeth

Elizabeth — Tue, 08 Jun 2010 20:30:28 +0000

Turmeric is one of my favourites in my dispensary and my kitchen. I use it in nearly all my cooking. As an herbalist I tend to dispense it in tincture form, but frequently make recommendations to my clients that they make a point of including it in their cooking. It can be used in capsule form too, and it is often recommended to take it with enzymes to improve its absorption and utilization. It also makes a great addition to Chai.