When I first start using Turmeric, I mainly used it on fish and chicken. I didn’t care for the taste. Then a few months ago, I took it more seriously, using a capsule with 370mg of organic turmeric rhizome, 80mg turmeric extract and 50mg organic ginger rhizome. In the bottle it says,” nourishes & cleanses the blood and lymph system and promotes a healthy inflammation and immune response.”
Ohio State University recently published Curcumin Trial Reveals Broad Benefits in which this statement was made…”However, supplemental curcumin is not well-absorbed … unless its uptake is enhanced by one of several means, such as the addition of turmeric essential oils.”
Another study that’s been around awhile says,”It’s just that turmeric—the bright-yellow constituent in curry spice blends—appears to be one of the most promising anti-Alzheimer’s foods yet found.” Turmeric Power, Part II: Curry Spice May Curb Alzheimer’s
I read somewhere that the average Asian person consumes about 1,000 milligrams per day. And each type of cancer accepts the benefits of turmeric at different rates, or perhaps not at all. And as I said in an earlier post, because I’m undergoing cancer treatment I had to check with my doctor before I continued taking Turmeric.
So whether or not turmeric is indeed a killer of cancer…I’m buying into the hype.
If you type “cancer killers” into Google…you’ll often find turmeric on the lists.