We’re starting to catch on about this whole Turmeric trend. People are realizing that it’s remarkably potent and extremely beneficial for your body.
But why is it, then, that not many of us are actually using turmeric? Instead it sits on your kitchen shelf like an adored but idle set of china dishware. The problem is that we haven’t figured out a good method of incorporating turmeric into our daily meals and recipes. It remains a special spice reserved for special recipes. But to reap all of its many benefits, you need to make it a part of your daily diet.
What’s the Big Deal With This Turmeric Thing?
Okay, so maybe you’ve been under a rock for the past few years, or you recently turned forty and realized that your body can’t sustain itself much longer on pizza and frozen foods, and you’re wondering what this whole turmeric thing is and why all the kids are raving about it. Don’t worry, I’m here to help you help yourself.
Honestly, I really don’t know where to start. Turmeric is sort of like the super spice. Largely grown in India, it’s used as a spice and a dye. Natural health experts swear by the near supernatural powers of turmeric, claiming that it contains multipurpose healing properties. First, it’s the sixth greatest food source for antioxidants, with 159,277 µmol TE per 100g – which is basically twenty-five times greater than the concentration in blueberries.
Turmeric is partly endorsed for its strong anti-inflammatory properties, considered as a natural version of Aspirin, Vioxx, and Celebrex, minus, of course, all the side effects. Likewise, it’s been proven to function as a COX-2 inhibitor, an agent for lowering cholesterol, protecting your liver, strengthening your heart, and yielding general antioxidant effects. Maybe it would just be easier to list what turmeric cannot do…
Extensive research also demonstrates that curcumin, the main ingredient in turmeric, offers multiple anti-cancer powers. Its detoxifying enzymes prove its potential value as a preventative agent against toxic chemicals. It can slow the growth of cancer due to its ability to suppress the proliferation of tumorous cells, and it inhibits angiogenesis – formation of new blood vessels – which facilitates the spread of cancer. So, not only does it have many day-to-day benefits of reducing inflammation and cleansing your system, but it may also just save your life.
How to Start Using Turmeric
We’ve covered the why turmeric, but now we need to address the how. Some spices you can just load up onto your pizza, but turmeric isn’t one of them. Instead I’ve got a recipe for you that will not only make turmeric a basic staple of your diet, but also replace one of the most evil and fatal products out there – butter.
Okay, maybe I’m exaggerating: butter has been proven to have some healthy fats, but it’s still a source of high sodium and many trans fats if you’re eating the wrong one. Forgoing butter, however, is not an easy or realistic goal, instead many people have substituted butter replacements such as cold-pressed coconut oil or some form of nut butter. I can one up that, though – I give you turmeric butter.
Be sure to purchase high quality products, since this recipe only has a handful of ingredients. Use a high-end cold-pressed coconut oil and extra virgin olive oil, because standard grocery store oils have been heat-treated and light exposed, destroying their nutrients, and use organic sea salt, because your regular table salt has been stripped of all its precious minerals.
Turmeric Butter Recipe
- 1/3 cup virgin cold-pressed, softened coconut oil
- ¼ cup extra virgin cold-pressed olive oil
- 1/8 teaspoon turmeric powder
- ½ teaspoon organic sea salt
- Combine all of the ingredients in a mixing cup and whisk until mixture is even and smooth.
- Pour mixture into a sealed glass jar and place into fridge to set. The mixture should harden into semi-soft butter.
- When hard, spread and enjoy!
If you enjoyed this butter recipe, try this super easy recipe for Almond Butter!
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