Everyone’s talking about turmeric, guzzling it in smoothies and pulling purse-sized bottles out of handbags in restaurants to sprinkle over their meals – it’s the kale of the spice world.
But it seems it’s may well be so much more than a brightly colour super food that’s on-trend – it may actually, truly, make us healthy, prevent cancer and depression and reduce inflammation.
The dashing Michael Mosley of the BBC’s Trust me I’m a Doctor, the bloke behind the 5:2 diet, set out to find proof to boost or bust the myths surrounding this exotic spice, which, until recently, was most commonly found in Indian curries.
He collected 100 volunteers, who were divided into three groups – one group took a teaspoon of turmeric every day for six weeks “ideally mixed in their food”; one group had the equivalent in a daily supplement; and the other group had a placebo.
At the end of the trial, scientists at University College London analysed the results through DNA tests.
Two of the groups showed no real change – the placebo, understandably, but also the ones taking the turmeric supplement, which Mosley found “surprising and somewhat disappointing”.
“But the group who mixed turmeric powder into their food, there we saw quite substantial changes. It was really exciting, to be honest,” he said.
“We found one particular gene which showed the biggest difference. And what’s interesting is that we know this particular gene is involved in three specific diseases: depression, asthma and eczema, and cancer. This is a really striking finding.”
He added that while a lot more research needed to be done, he’ll be sprinkling it on his omelette on a regular basis. SO, if it’s good enough for Michael Mosley …
Try this recipe for Turmeric and Ginger Tea (serves one)
1 cup water
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
Splash of milk or soy milk
Honey or maple syrup, to taste
In a small saucepan, bring water to boil. Add turmeric and ginger, reduce heat, and simmer for 10 minutes. Stir in milk and strain tea into a cup. Add sweetener to taste.
Source The Kitchn
