Discover The `Super Food Power` of Turmeric

By: Dr. David Jockers Natural News on Feb. 25, 2011

Photo Credits: healthmad.com

Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered `super-foods.` Turmeric is an herb native to Southeast Asia that is a true super-food shown to have remarkable healing and anti-inflammatory properties that are just now being discovered.

Cellular inflammation is a common day epidemic that is it is the fundamental cause of degenerative disease in our society. Turmeric has been shown to reduce inflammation & oxidative stress as well as any herbal medicinal ever studied.

Turmeric root is extraordinarily rich in curcuminoid polyphenol anti-oxidants that give it a classic yellow-orange color. The principal crucuminoid is curcumin which is responsible for much of the health benefits attributed to turmeric. The other 2 curcuminoids are desmethoxycurcumin and bis-desmethoxycurcumin.

Blood sugar imbalances and insulin resistant cell membranes are critical factors that promote inflammatory conditions in the body. Curcumin has been shown to stabilize blood sugar and reverse cellular insulin resistance by increasing the number of insulin receptors and improving the receptor binding capacity to insulin.

Curcumin has been shown to activate PPAR (peroxisome proliferator-activator receptor), which is a group of nuclear receptor proteins that regulate gene expression and modulate sugar uptake and utilization from the blood. Curcumin also acts on the liver to decrease the activity of enzymes that release sugar into the blood while increasing activity of enzymes that store sugar. Through these mechanisms, curcumin has been shown to significantly reduce blood glucose and triglyceride levels in diabetic rats.

When blood sugar imbalances occur without sufficient regulation, glucose cross-links are formed with functional proteins. These new molecules are called Advanced Glycolytic Enzymes (AGE`S) that damage cell membranes, vital enzyme systems, and perpetuate inflammatory conditions in the body. Curcumin has been shown to inhibit the formation of these dangerous substances and turn off the inflammatory fires.

Turmeric is the 4th highest anti-oxidant rich herb with an extraordinarily impressive ORAC score of 159,277. These anti-oxidants such as curcumin are very powerful modulators of oxidative stress.

Turmeric also boosts levels of natural cellular anti-oxidants such as glutathione, superoxide dismutase, and catalase. These molecules are critical for the body to limit oxidative stress all day long. The greater the surplus of cellular anti-oxidants the less stress and damage occurs to vital organ systems.

Turmeric`s powerful curcuminoids have been shown to reduce the inflammatory mediating prostaglandins, cytokines and other molecules such as interleukin-6 & tumor necrosis factor-alpha (TNF-alpha). This tips the scales; it pulls the body out of an inflammatory cascade and promotes anti-inflammatory behavior at the cellular level.


Learn more: http://www.NaturalNews.com/031461_turmeric_superfood.html#ixzz1F0WTlc9h

 

Disclaimer

The articles and information are responsible by the author and don’t represent the views, statements and opinions of Food for Peace, and such  information is intended only as a general reference for further exploration, and is not a replacement for professional health advice. Accordingly, only use this information under the direct supervision of a qualified health practitioner such as a naturopathic physician.

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Inconvenient Culinary Truth #9
From The American Vedic Association

 A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

Inconvenient Culinary Truth #8
From The American Vedic Association

 A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

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Fresh Mango Chutney by Kurma Das

Fresh Mango Chutney This simple fresh uncooked chutney takes just minutes to prepare, and less time than that to eat. The lime juice brings out all that mango sweetness, with a little bite of chili. The curry leaves add an elusive savoury hint. Kaffir lime leaves and Vietnamese mint adds yet another intriguing flavour dimension. Serves 4 – 6 as a condiment. 2 ripe mangoes (about 600g) peeled, pitted and coarsely chopped, 2 tablespoons minced green cayenne chillies, or 3 minced Jalapeno chilies, 6 or 8 fresh curry leaves, ¼ teaspoon asafetida powder, ½ teaspoon salt, or more to taste, 1/3 cup loosely packed fresh coriander leaves, 2 teaspoons chopped aromatic mint leaves (spearmint works well), 3 tablespoons fresh lime juice, or more to taste, 2 very finely-sliced kaffir lime leaves and a few sliced Vietnamese mint leaves, optional, for ‘Southeast Asian’ notes. Combine the mangoes and chilies in a medium bowl and stir to mix. Heat the oil in a small heavy pan. Add the curry leaves, and fry until aromaric, just momentarily. Sprinkle in the asafetida powder and fry for a second or two. Add the mangoes, stir to mix, and remove from the heat. If making a larger quantity, pour the flavoured oil into the mangoes. Stir-in the salt, coriander, optional sliced kaffir lime leaf, and the lime juice. Serve immediately, or set aside for the flavours to combine.

Inconvenient Culinary Truth #7
From The American Vedic Association

 A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

Inconvenient Culinary Truth #6
From The American Vedic Association

 A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

Upma by Kurma Das

Breakfast-time Cashew-Studded UpmaUpma is a traditional grain dish much loved all over India. It consists of roasted semolina (sooji) and sauteed spices, with added vegetables and nuts combined with water to form a moist, savoury pudding. Though upma's texture resembles Italian polenta or North African couscous, its flavour is unique. Served with fresh lemon juice and a little yogurt, it makes a delicious breakfast. Serves 6 - 8 persons. 1½ cups coarse-grain semolina, ¼ cup ghee or oil, 1½ teaspoons black mustard seeds, 2 teaspoons split urad dal, 1½ teaspoons cumin seeds, 2 hot green chilies, seeded and minced, 2 cups cabbage, finely shredded, 1 red pepper, seeded and diced, 1 cup peeled potatoes, cubed, 1 cup orange-fleshed sweet potato, ½ teaspoon turmeric, 3 cups hot water, 1 cup green peas, cooked if fresh, thawed if frozen, 1½ teaspoons salt, 1 cup roasted cashew pieces, 2 tablespoons chopped fresh coriander leaves, 2 tablespoons fresh lemon juice, Toast, yogurt, lemon wedges, or chutney to accompany (optional). Dry-roast the semolina in a large, heavy dry frying pan over moderate heat for 6 - 8 minutes or until the grains darken a few shades. Transfer to a bowl and set aside. Heat the ghee or oil in a heavy 4 or 5-litre/quart saucepan over moderately high heat. Saute the black mustard seeds in the hot oil until they crackle. Add the urad dal and cumin seeds and saute them until they darken; add the chilies and, stirring, add the cabbage, peppers, zucchini, potatoes, and turmeric. Stir-fry for 2 or 3 minutes. Reduce the heat to moderate and continue to cook for another 4 or 5 minutes or until the vegetables are limp and partly cooked. Carefully add the hot water and bring to the boil. Add the cooked fresh peas or thawed frozen peas. Add the semolina, stirring continuously. Add the salt; reduce the heat to very low, and half-cover with a lid, stirring often until the upma becomes a light, fluffy pudding (about 5 minutes). If the upma appears too dry, add a little warm water. Remove the upma from the heat, stir in the cashew nuts, lemon juice and fresh coriander leaves, and serve hot with suggested accompaniments.

Inconvenient Culinary Truth #5
From The American Vedic Association

 A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

Inconvenient Culinary Truth #4
From The American Vedic Association

 A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

PLEASE DONATE

 

Please send your donation, cheque or money order to

Food for Peace Society of Calgary

P.O. Box 90008 Madigan RPO

Calgary, Alberta, T2A 7Y8

We will send a receipt for taxes purposes for donation of $20.00 or greater.

If you want to sponsor or donate one meal please contact us at

foodforpeace-calgary@hotmail.com

Please visit us on facebook/foodforpeace-calgary or at

our blog foodforpeace-calgary.blogspot.ca

Inconvenient Culinary Truth #3
From The American Vedic Association

A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

Inconvenient Culinary Truth #2
From The American Vedic Association

A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

 

Inconvenient Culinary Truth #1
From The American Vedic Association

A series of 42 slides illustrating the relationship between our food choices and a healthy environment.