Turmeric Anti-Inflammation Drink

Used for centuries in traditional ayurvedic and Chinese medicine, turmeric (Curcuma longa) is gaining mainstream awareness for its healing powers. In fact, turmeric and its most active constituent, curcumin, have been the subject of thousands of studies. A research overview published in 2007 states that "Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer's disease and other chronic illnesses."   

 

The recipe’s flavor profile counteracts the bitterness of turmeric, which many find off-putting. More importantly, it incorporates three ways to get the most from the spice. First, it uses the whole turmeric spice, which provides more biological action and enhanced bioavailability. Second, it includes black pepper. Piperine, the compound that gives black pepper its pungent flavor, inhibits drug metabolism. A quarter teaspoon of black pepper can increase the bioavailability of curcumin by 2000% and as little as 1/20th of a teaspoon of black pepper can significantly boost levels. However, piperine should be used with caution by those on prescription medications. This same ability to inhibit curcumin metabolism could also alter clearance of prescriptions drugs. Third, the optional coconut milk increases the spice's fat-solubility, improving bioavailability. 

 

To use in lieu of typical turmeric supplement protocols, drink one 1/2 cup serving three times daily.