Turmeric is a spice rich in benefits, especially for the intestine. Let’s see what they are and how to use it just like grandmothers did.
Turmeric is a spice widely used in oriental cuisine , particularly in Indian cuisine , to make dishes tastier and more digestible. Furthermore, thanks to its numerous healing properties , it is a fundamental element of Ayurvedic and Chinese medicine, used above all to treat intestinal disorders , such as colitis and constipation. It is no coincidence that grandmothers also know it well …
Turmeric: the healing properties
It is a powerful natural anti-inflammatory , thanks to the presence of curcumin, an active ingredient that also has analgesic and anti-tumor action. It is used to combat arthritis, arthrosis, joint pain and inflammation affecting the whole organism.
This spice also has a choleretic action (that is, it stimulates the production of bile by the liver), cholagogue (helps to empty the gallbladder), purifying and hepatoprotective . It is therefore recommended for those suffering from pathologies affecting the liver and gallbladder.
Discussed is the relationship between turmeric and constipation and between irritable colon turmeric. Although traditional Chinese medicine provides for its use against intestinal disorders , western medicine does not consider it a valid cure. In any case, a teaspoon of powder a day seems to be excellent for fighting abdominal swelling, due to the fermentation of food in the intestine, constipation and digestive difficulties.
Turmeric and colitis: how to take it
It can be used to season foods at the end of cooking, to make them more digestible. It is particularly good for flavoring meats, sauces and fresh cheeses. The maximum recommended daily dose is two teaspoons of powder.
You can also use it to prepare golden milk , a tasty and beneficial drink. The ingredients are:
• half a cup of water,
• a quarter cup of turmeric,
• a cup of milk (cow or vegetable),
• a teaspoon of almond oil for food use,
• a teaspoon of honey.
Boil the water and turmeric, stirring until the mixture has become thick . Then heat the milk and add for each cup a spoonful of sweet almond oil, a spoonful of honey and half a spoonful of the mixture prepared with turmeric. The latter can be kept in the refrigerator for up to forty days.
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