Cooking with Turmeric, and World’s Healthiest Foods

The link http://tinyurl.com/367cza connects to the World’s Healthiest Foods’ page on turmeric and curcumin. WHF is a non-profit foundation that provides scientifically-accurate information on nutritious foods. This Web page examines the health benefits of curcumin, which are too many to be listed here. However, just to mention a few: curcumin provides relief for rheumatoid arthritis, treats inflammatory bowel disease, and helps prevent childhood leukaemia. It protects against heart disease (I have written about my cholesterol levels in Curcumin Side Effects and Warnings) and Alzheimer’s disease, and improves liver function.

This page also gives some tips on how to store and how to use turmeric (and curcumin powder), and provides the nutritional value of turmeric. I didn’t know that turmeric is an excellent source of iron and manganese, and a good source of vitamin B6, dietary fiber and potassium. Since many MM patients are anaemic, that is a good thing to know!

In general, the WHF website is an excellent and informative resource for healthful foods and recipes. I subscribe to its (free) newsletter, which I highly recommend.

I sprinkle turmeric over my pasta, and add it to bean dishes, frittatas and soups. I recently made oatmeal spice Xmas cookies with turmeric (they turn an interesting yellow). And of course I use it in every Indian dish I make. The WHF website recommends the combination of curcumin and cauliflower. I agree wholeheartedly. To the WHF cauliflower-curcumin cooking suggestion, however, I add whole cloves of garlic and ground flaxseeds. I will be writing more about this soon, and providing my own home-experimented recipes.

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