The Key To Understanding Turmeric's Nature
WHY TURMERIC IS A MIRACLE PLANT
Turmeric has been used for 4,000 years as a food. It was used by ancient sages as a way to promote vibrant health for the realization of human potential! Herbalists call it a "high herb" because it has evolved so long that it now creates a fortress of chemicals for its own anti-aging defenses.
Turmeric maintains balance. All life naturally ages. Anti-aging and anti-inflammatory foods are needed to balance aging with anti-aging. Turmeric has a life force that provides opposition to our aging process. There exists an anti-aging synergy of compounds. Turmeric is known to have 235 compounds .... they are primarily phenolic compounds and terpenoids. Stephen F. Austin University, Chemical Composition and Product Quality Control of Turmeric (Curcuma longa L.), (2011).
Balancing oxidation with anti-oxidation caused constantly in our cells as they produce energy allows our cells to replicate normally. As an example, 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.