Turmeric is an orange spice originating from the Indian continent. Turmeric is part of the ginger family and has become an important ingredient in cuisine in the Middle East and Southeast Asia for thousands of years. Turmeric is widely used as ayurvedic medicines and Chinese medicine to cleanse infections and inflammation inside and outside the body. Turmeric commonly found in the market is in the original form and also made turmeric powder. Lets mynutrisi talk about the benefits of turmeric.
Benefits of Turmeric Despite of Its Strong Orange Colour
Block cancer growth
Doctors at UCLA recently discovered that curcumin, the main component found in turmeric, is an agent that is capable of preventing enzymes that can cause cancer. In the study, 21 subjects were given two tablets containing 1000 milligrams curcumin. Results found that enzymes that promote cancer in the patient’s mouth were inverted by curcumin.
Strong antioxidant properties
The University of Maryland Medical Center also states that the strong antioxidant properties of the strong have been able to counter the cause of free radical cancer. In fact, it can reduce or prevent some of the body cell damage caused by free radicals that enter our body. Although there are still many studies required earlier studies have shown that curcumin in turmeric can help prevent or treat some types of cancers including prostate, skin and colon cancer.
Strong Anti-Inflammatory Properties
Dr. Randy J. Horwitz, a medical director of the Center for Integrative Medicine Arizona and assistant professor of clinical medicine at the University of Arizona College of Medicine at Tucson wrote a paper for Disease Management at the American Academy where he discussed the benefits of turmeric health.
“Turmeric is one of the most powerful anti-inflammatory ingredients” Horwitz states in his work.
He also quoted a study conducted at the University of Arizona in 2006 that studied the effects of turmeric on rats with rheumatoid arthritis injection. According to Horwitz, initial treatment with turmeric completely inhibits rheumatoid arthritis in the rats. In addition, this study found that using turmeric can reduce the symptoms of rheumatoid arthritis
Natalie Kling, a nutritionist at LA who earned a degree from the Neuropathy Institute in Nature Healing said she first learned about the benefits of turmeric ie. “As anti-inflammatory, antioxidant and antiseptic, it is a very powerful drug factory,” he said.
Kling suggested to a joint pain customer, saying that when taken as a supplement it helps quickly. He advised mixing turmeric in food and offering an easy tip. “Raw is the best,” he said. “Sowing on vegetables or mixing them into gravy is quick and effective.”
If you cook make sure to use a small amount of healthy fat like healthy coconut oil to maximize flavor. Kling also suggested rubbing the turmeric on the meat and putting it into curry and soup.
“It’s cheap, lightweight in flavor and beneficial for every system in the body,” said Kling.
So now, what are you waiting anymore? Lets put some turmeric in our daily meal for our health.
How to Make the Best Turmeric Chicken Soup
This super easy, comforting chicken soup is full of wonderful aromas of traditional Thai herbs that truly represents simple home cooking from the south of Thailand. Turmeric, the star of the dish, is an herb that’s not used too often in Thai cuisine as a whole, but it is used a LOT in the south! I particularly love this dish because you literally throw everything into a pot and let it go. How much more stress-free can dinner be, right??. This is the best Turmeric Chicken Soup recipe by Pailin’s Kitchen
Special Recipes of Delicious Turmeric Chicken Soup:
- 1.5 lb (700g) chicken drumettes (see note)
- 2 Tbsp fish sauce
- 1 tsp sugar
- 3 small heads shallots, roughly chopped
- 6 cloves garlic, crushed
- 1 stalks lemongrass, bottom half only, smashed and cut into 2 inch sections
- 7-8 thin rounds of galangal
- 5 kaffir lime leaves, roughly torn
- 7-8 slices turmeric root (sliced on a sharp bias)
- Fresh Thai chilies, crushed, to taste and/or ground white pepper
- Salt, to taste
- 2 Tbsp tamarind juice
- Fresh chopped cilantro or green onion for garnish
Note: If you want to use boneless chicken, go with dark meat, and then you MUST use a good chicken stock instead of water.
- Marinade chicken wings in fish sauce and sugar for at least 1 hour (the longer the better).
- Add chicken to a pot and add just enough water to cover the chicken by about 1 inch. Add shallots, garlic, lemongrass, galangal, kaffir lime leaves, and turmeric and bring to a simmer.
- Simmer the chicken gently over low heat, loosely covered, for 30 minutes or until the chicken is fork tender.
- Once the chicken is tender, add tamarind juice and salt to taste. If you plan on serving this with rice, make sure you make the seasoning a bit stronger. If you want it spicy, crush some Thai chilies and stir into the soup, or add some ground white pepper for more subtle heat.
- Ladle into a bowl and top with chopped cilantro or green onions.
- Serve on its own or with jasmine rice, enjoy!