In recent years, turmeric has been cropping up at juice bars where its swapped for ginger, and blended with fruits and vegetables for healthy smoothies and juices. Now it’s appearing on cafe menus served with steamed milk as a “turmeric latte”. It’s a warming “wellness” blend of anti-inflammatory turmeric, ginger, cinnamon or nutmeg and black pepper, in a nut milk base sweetened with honey. And its also a delicious coffee alternative. But what is it about turmeric that is pushing it to the front of the pack in the better-for-you trend stakes?
How is it good for you?
Although not all the evidence is in, turmeric is believed to be useful in the treatment of many health conditions because of its anti-inflammatory and antioxidant properties. It’s thought it can improve brain function and reduce the risk of brain disease, lower the risk of heart disease, and prevent and treat Alzheimer’s Disease. It may also improve the symptoms of arthritis, and be effective in the treatment of depression and age-related chronic disease.
Enjoy this vegetarian Thai yellow curry made with turmeric
How does it work?
Curcumin, a curcuminoid, is the main active ingredient in turmeric. It’s a small molecule that possesses powerful anti-inflammatory qualities and as a result it’s being heavily researched for its potential in cancer prevention and treatment.
How much should you take?
There is no standard dose for curcumin, but it’s thought that to get the benefits you’d need to exceed 1 gram a day, which is difficult to get through food alone. It’s one of the reasons why most people take their curcumin as a supplement in conjunction with black pepper (for its piperine) to enhance absorption.
Now its time to get a taste of this inflammation-fighting, warming and flavour-packed spice with our Vietnamese coconut and turmeric pancakes.
