The Key To Understanding Its Nature


Turmeric (Curcuma longa) has been used for 4,000 years to treat a variety of conditions. Studies show that turmeric may help fight infections and some cancers, reduce inflammation, and treat digestive problems. For a great document on Ten Health Benefits and Uses for Turmeric Curcumin Supplementsclick here. 


Before anyone questioned WHY turmeric was good for us, the sages of India developed the practice of Ayurveda. It is a system designed to help people stay vibrant and healthy and to realize their full human potential! Few plants possess such a wide spectrum of qualities and medicinal uses as does turmeric. This powerful herb’s ability to treat a myriad of diseases and ailments has made it a perfect “balancing and stabilizing” force for maintaining a healthy body.


The key to understanding how this amazing plant can help maintain a healthy state and treat so many conditions is to know that its main effect is as an anti-inflammatory and anti-oxidant agent. These properties come from a group of compounds which includes "curcuminoids", other polyphenols and essential oils.


Our body produces energy 24X7 and, in the process, produces a kind of “black smoke” which are “radical oxygen specifies” or ROS. Turmeric cleans up this mess. When free radicals go unchecked, they can prevent our cells from replicating normally. When our brain cells are protected, they can transmit information more easily.



Why Whole Turmeric?

“Chemical constituents of various tissues of turmeric (Curcuma longa L.)      have been extensively investigated. To date, at least 235 compounds, primarily phenolic compounds and terpenoids have been identified from the species.” (Stephen F. Austin University, Chemical Composition and Product Quality Control of Turmeric (Curcuma longa L.), (2011).

These miraculous compounds give turmeric its therapeutic value in treating so many conditions. Of course, it is much easier to store, ship and sell powered turmeric. But to get it into a powdered state, it is boiled at high-temperatures, ground up mercilessly, heated until it is a powered, and then stored in a variety of conditions. And – because powered products are sold by weight – there is a great temptation to include “additives” in the final product. These additives are cleverly dyed to take on the orangish color of fresh turmeric.


One of the reasons that turmeric is boiled is to kill the enzymes that make it turn brown, like veggies that are “blanched” before canning. High heat degrades the enzymes, essential oils and complex chemicals that surround the curcuminoids in raw turmeric. Why settle for the “degradation products” that remain after high heat? Why not get the benefits of the entire raw plant – no heat – no chemicals? Many .com sites recommend cooking turmeric because it has been done that way for years. Just because one site copies what another site says, does not make it right. Not only does it make common sense to use fresh rather than powered – there are scientific studies that confirm this.

People are becoming more and more educated regarding turmeric and are seeking our sources of fresh, viable turmeric.