The nun Hildegard and traditions of alternative medicine
The theologian, author of religious songs, naturalist, healer. Hildegard of bingen came was the most educated woman of her time. Even after 800 years after her death, interest in the…

Continue reading →

The use of medicinal plants in the steam room
The main advantage of the Russian bath Finnish sauna is the use of herbs and leaves of trees are used in various decoctions and infusions, as well as steamed brooms.…

Continue reading →

The benefits and harms of turmeric, used in folk medicine and cooking

Turmeric: unknown properties of known spices

Turmeric, also known as yellow root, zarkava, turmeric, is a plant which belongs to the ginger family and came to us from South-Eastern India. Thus, it is possible to say, turmeric is a type of ginger. Over forty known varieties of this spicy plant, but in the food industry and cooking use:

homemade turmeric (tumeric). Favorite Eastern spice, without which it is difficult to imagine the cuisine of Central Asia;

round. Prepare kurkumoy starch;

turmeric zedoaria. Characterized by a bitter pungent taste. Used for the production of liquor;

fragrant turmeric. Used in cooking.

Composition

Turmeric has a positive effect on digestive processes and skin condition

Turmeric, which is irrefutable, has a rich composition and contains the B vitamins, vitamin K, calcium, iodine, phosphorus and iron. But since turmeric contains these elements in very small amounts, it is impossible to speak about them high importance in the seasoning. But in the turmeric essential oils, curcumin, terpene alcohols, which, even in such small proportions are beneficial to the human body.

Particularly noteworthy is the curcumin, which has to sposobnostyami pathological tumor, without affecting healthy cells. It is curcumin, gives the spice’s beautiful yellow color. It also makes the tumeric is a dietary Supplement that is used for the production of yoghurt, mayonnaise, margarine and butter.

The turmeric gives foods an attractive appearance and a characteristic yellow color.

The benefits of turmeric and its medicinal properties

Due to included the turmeric curcumin, it has powerful healing abilities. So, turmeric has been successfully used in the treatment of diseases of the liver, cancer, various infections, helps to lose weight. Turmeric and effective in resolving problems of the digestive system (increased gas, bloating), wound healing, burns, cuts.

The ancient Hindus believed that this yellow spice can effectively cleanse the body, and modern science has proved it. Thus, it was confirmed that the curcumin in turmeric formulation has anti-inflammatory, anticarcinogenic, antimutagenic and antioxidant effects.

The tumeric is a spice that is recommended for the prevention of cancer and in the treatment of diabetes

Turmeric is considered a natural antiseptic and also has antibacterial properties, is used in the treatment of melanoma, and liver disease.

To gargle, take a half teaspoon of salt, the same of turmeric, mix them in a Cup of warm water. This same tool can be used for the treatment of gingivitis.

Scientists have proven that this spice reduces the chance of developing blood cancer in children and reduces the risk of Alzheimer’s disease. Due to the ability of curcumin to regulate metabolism, this spice is effective in more with the extra weight.

Turmeric is also used to treat diseases of the skin, relieves itching, helps eczema, psoriasis, boils.

For the treatment of burns, mix aloe juice and turmeric and apply on the affected area.

Using turmeric can make effective home face masks with honey and milk

Useful properties of this spice is widely used in modern cosmetology is based on it prepare the scrubs and face masks.

Harm turmeric and contraindications to

As turmeric is quite a powerful tool, it is not recommended to be taken simultaneously with medicines, as these may distort the overall picture of the disease and to mislead the doctor.

Turmeric is also not recommended to use in diseases of the biliary tract and gallstones. In any case, the presence of chronic diseases the use of strong spices is not recommended. And last: despite the huge benefits of turmeric, a sense of proportion is not: 5-6 servings dishes should not put more than one teaspoon of spices.

The use of turmeric in cooking

As a spice turmeric has a slightly pungent taste. Like salt, it extends the shelf life of foods, leaving them fresh for a longer period. Even a small amount of turmeric gives the familiar dish a unique taste and spicy aroma. That is why it is so often added to marinades, sauces and desserts.

Very popular Indian blend of spices — curry, which also includes turmeric.

Turmeric is widely used in the food industry, and cooking to impart a beautiful yellow coloring margarine, cheese, yogurt, butter, liqueur, salad sauces and mustard sauce. It is added to fish, meat, vegetable dishes, omelettes and soups. And turmeric is a well — known substitute of saffron.

How to choose turmeric

When choosing a turmeric root, pay attention to its appearance. Fresh product is not damaged, has a dense structure and a sharp, spicy aroma.

As for the powdered turmeric, it is worth to pay attention to the quality of packaging and the shelf life of the product.