Turmeric trending! Or the benefits of non-curcuminoids

We are well aware of the terrific anti-inflammatory effects of curcumin. Turmeric has been shown to significantly reduce pain and joint tenderness in patients with osteoarthritis. In a randomised, controlled trial 28 osteoarthritic patients were supplemented with curcumin and Boswellia. Over the course of 12 weeks, 93 percent of patients saw an improvement in symptoms including pain, walking distance and joint tenderness.

And as I have noted in previous newsletters, turmeric and saffron have been shown to be as effective as pharmaceuticals in supporting healthy mood. In randomised, double-blinded, placebo-controlled trial, 60 patients with low mood were treated with 25.0 g BCM-95 turmeric per day or a selective serotonin reuptake inhibitor (SSRI) for six weeks. Turmeric was found to be as effective as the SSRI for supporting healthy mood.

Now, an interesting study on patients 16–60 years of age with gastric or duodenal ulcers, examined participants for endoscopic change in their endothelial mucosa after taking two 300 mg capsules containing multiple turmeric compounds, five times daily.

Patients underwent endoscopy at 4, 8 and 12 weeks. The results after four weeks of treatment showed that ulcers were absent in 48 percent of cases, after eight weeks of treatment ulcers had resolved in 72 percent of cases, while 76 percent of people did not have ulcers after 12 weeks of treatment.

Those participants without ulcers but who had gastrointestinal (GIT) symptoms including gastritis, dyspepsia, epigastric pain, vomiting and melena (dark sticky faeces containing blood) received the same dose for four weeks. Abdominal pain and discomfort subsided in the first and second week.

What a herb! Anti-inflammatory mood-enhancing and GIT healing. Truly a gift from Mother Nature.

So, let’s swap our morning coffee from time to time, or even better permanently with a golden latte!

Golden latte
1½ teaspoon turmeric
½ teaspoon ginger
¼ teaspoon cinnamon
A pinch each, according to taste, of ground cloves,
nutmeg, star anise and coriander seeds
1 cup of either coconut, almond, soy milk
1 teaspoon raw honey or maple syrup if desired

In a small saucepan over medium heat, warm the milk until just before it simmers. Whisk in spices and honey/maple syrup.

Remove from heat, pour into your favourite china cup and sprinkle with a little extra cinnamon.