Last week I stopped taking the Doctor’s Best curcumin capsules, fearing a possible interference between the bioperine and my massive daily dose of antibiotics (I am not sure that that would be the case, but better safe than sorry!). Since I don’t want to stop taking curcumin for obvious reasons, though, I figured that now would be a good time to try one of the new increased bioavailability ideas.

Since I am not up to making chocolate candies yet, I decided to try my chocolate ganache idea. All I have in my kitchen right now is some 70% dark chocolate, which yesterday afternoon I melted over low heat, adding a small amount of organic butter, then some whole organic milk. I mixed about two grams of curcumin powder into this thick dark liquid and drank it. Now, keeping in mind that right at the moment I have quite a head cold and my taste buds are, consequently, a bit altered, this mixture tasted just fine to me. Quite an interesting color, too. 😉

This morning I upped the dose of curcumin to four grams. The taste was definitely worse but not horrendous. Once I get my hands on some double cream and some cocoa butter (which has a 50-57% fat content), I won’t need to use butter to increase the fat content of my fake ganache. Still, even without the cocoa butter etc., I can confirm that curcumin will dissolve easily in what is essentially warm (almost hot) chocolate milk, without sugar. Whether it works on my myeloma markers well, I won’t know that until I have my next set of tests.

My experiment continues.

Yesterday I took some photos of our 4-month-old kitten, Peekaboo, including these two. I think she could win a prize in a beauty contest, but of course I am totally biased!