Turmeric – The Golden Wonder
March 9, 2022 | Written by Leticia Padmasri
Turmeric has been used in therapeutic preparations and all different types of cuisine over the centuries throughout Asia.
Until the past decade or so, turmeric was not found easily in grocery stores and people’s kitchens. With the growing number of scientific studies confirming what the ancient Vedic scriptures spoke of thousands of years ago, turmeric is now widely available and known for its extraordinary benefits. At the end of this blog, I will share with you a couple of notorious studies on turmeric from the last couple of years.
Turmeric and Ayurveda
In Ayurveda, turmeric has been used as a remedy for 4,000 years. It is considered the holy powder because of its proven medicinal properties. The list of healing properties is extensive!
Turmeric is an antioxidant, antiviral, antibacterial, anti-fungal, anti-carcinogenic, anti-mutagenic, and anti-inflammatory.
Because it has a particular affinity for the blood, turmeric can then circulate its powerful properties throughout the body supporting the most important functions of our physiology. Turmeric can
Cleanse the blood and lymphatics, by detoxifying the liver
Improve circulation and respiratory conditions
Encourage healthy digestion
Prevent high cholesterol
Support joint health, relieving arthritis
Strengthen the immune system as it provides the right environment for good bacteria to thrive
Turmeric Qualities
Understanding its qualities will guide you in making the decision for when to use it.
Turmeric’s taste (rasa) is bitter, astringent, and pungent. These tastes give turmeric a drying quality. Its thermal action is heating, and its post-digestive effect is pungent, adding to the heating effects.
Turmeric’s drying and heating qualities allow it to act as a cleansing agent in the blood and liver, which naturally stimulates digestion and reduces excess Kapha and any buildup of toxicity.
It generally balances Vata, Pitta, and Kapha. However, in excess, it can aggravate Pitta and Vata.
That said, use the principle “like attracts like and the opposite balances” to adjust your turmeric intake.
For those with a strong Pitta constitution or when you are too heated or the weather is hot, you may want to reduce your turmeric intake. Or if you are experiencing excess dryness, aka excess Vata, reduce it as well. Later winter and early spring are a great time for turmeric. Its qualities are the opposite of what we experience this time of the year. It will pacify the cold and sogginess of this period and it will greatly support the earthy types (Kapha constitution).
Turmeric is available fresh and dry.
It is best to not take it raw. I know it is common these days to sprinkle raw turmeric directly on your plate, add it to juices and teas, or take capsules…
Like anything raw, this can be too harsh on your physiology, especially for turmeric since it is such a powerful substance. And I invite you to consider that you won’t feel sick right away after consuming it raw. It is the cumulative effects that will hit you strongly later which we usually don’t associate with early and long-established habits…
Traditionally in India, turmeric is first properly dried then consumed only in its dried version to protect the liver from overheating. Using it in excess and in its raw form can trigger a detox crisis (diarrhea, rashes, headaches, nausea, etc). What does it mean? You stimulate detox when your body is not ready to handle an unexpected load of toxins. The other channels for detoxification need to be open for the toxins to flow out. That’s why a practitioner will combine high doses of turmeric with other herbs to take care of the detox pathways found all over the body.
How can you get more turmeric in your diet?
So, it is best to cook turmeric in the dry form using some water and fat. This method allows the turmeric to be steadily delivered to the cellular level without overwhelming the liver. Add it at the beginning of cooking your grains, lentils, and veggies. The good fitting oil for the season that you use to cook with will counter the drying effects. And if you combine it with spices such as coriander and fennel, you will pacify its heating quality.
Turmeric is certainly a wonder spice, however, don’t buy into the idea that more is better. You want to avoid overheating the liver. Start using it with moderation adding just pinches into your cooking and If the body responds well, you can use ¼ to ½ tsp of the powder per individual.
Here are a couple of the studies on turmeric I promised to share with you:
“The Multifaceted Actions of Curcumin in Obesity.” PubMed Abstract. Sep 2021.
“The Role of Curcumin in Cancer Treatment.” PubMed Abstract. Aug 2021.
“Neuroprotective Expression of Turmeric and Curcumin.” Food Research. Dec 2020.
“Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications.” PubMed Abstract. Sep 2020.