How adding turmeric to your diet for two weeks can impact your health
Siddhartha Jana
Turmeric is a common ingredient in Indian cuisine and is valued for its culinary uses, as well as its role in traditional ceremonies and beauty treatments.
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Digital creator Dr. Berg suggests that turmeric's anti-inflammatory properties can be beneficial for autoimmune diseases like arthritis, and it may help with kidney function and reduce foot swelling.
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Regular consumption of turmeric for two weeks can help lower triglyceride levels and LDL cholesterol, and it has anti-inflammatory, antioxidant, and anti-carcinogenic properties that aid in wound healing and infection control.
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Turmeric's active compound, curcumin, has been shown to increase gastric juice production, soothe stomach irritation, maintain blood sugar levels, and reduce obesity risk, while also inhibiting fungal growth and bacterial multiplication.
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Turmeric has a range of properties including antioxidant, anti-inflammatory, anti-cancer, antidiabetic, hepatoprotective, anti-allergic, anti-dermatophyte, and neuroprotective, but its therapeutic potential is limited by its poor pharmacokinetic profile.
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To enhance the bioavailability of curcuminoids, turmeric should be consumed with fat-rich foods like eggs or vegetable oils, and incorporating powdered curcuminoids into buttermilk can increase their bio-accessibility.
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Excessive turmeric consumption can lead to allergic reactions, digestive issues such as diarrhea, and a risk of kidney stone formation due to its calcium oxalate content.
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For regular use, it is recommended to consume around 200 mg of turmeric per day, as suggested by the WHO, and it can be used either whole or ground into powder for ease of cooking.
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