Stop the turmeric shot

Turmeric is a powerhouse ingredient, and we could all do really well if we had some daily, but…… we really have to stop the turmeric shot. Listen up to find out why.

I am sure by now that the majority of people have heard that turmeric is great for you. But it does matter how you use it.

It has been predominantly used in the Middle East, India, SriLanka, Pakistan, etc. and Southeast Asia.  Whenever it is used in those countries, guess what it is; 

cooked.

The active ingredient in turmeric is curcumin 

Tumeric is a powerhouse of a compound and can seriously assist us to have great health.

That is why Jamu is readily available to the residents of Bali and Indonesia. It is a tonic that has shown time and time again to have incredible health benefits over hundreds of years, but guess what 

the turmeric is 

always cooked.

I share with you why you need to cook turmeric and how, in this process, you get more of the beneficial curcumin out of turmeric.

In this podcast I talk about 

What curcumin is

Why you have to cook turmeric

Side effects of consuming raw turmeric

Where to buy roasted turmeric 

Adding pepper

Health benefits of turmeric 

Jamu recipe 

Where to buy Jamu from if not making it yourself

In this podcast I mentioned the following links

https://www.veets.com.au/vegan-chef-training

https://newbrightonfarmersmarket.org.au/organic-forrest/

https://nujmu.com.au/

For full show notes go to www.veets.com.au/36

Hope you enjoy this podcast 

Let me know your thoughts in the comments.

Follow Veet on https://www.facebook.com/VeetKarenVegancookingandnutrition/

Hope you have a delicious week

With gratitude Veet 

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Transcript

What is curcumin? 

The active ingredient in turmeric is curcumin 

Tumeric is a powerhouse of a compound and can seriously assist us in great health.

That is why Jamu is readily available to the residents of Bali and Indonesia, it is a tonic that has shown time and time again to have incredible health benefits over hundreds of year but guess what; 

the turmeric is 

always cooked.

Why do you have to cook turmeric?

We in the west have heard that turmeric is good for you, and then we've just done what the hell we like with it – juiced it, had it in its raw form, or, worst still, taken turmeric powder supplements.

You have got to cook your turmeric, and here is why.  

As curcumin is a fat-soluble substance, it needs fat to be absorbed, so if you are eating it, it needs to be consumed with fat. That is why it is often found in curries.

It does become water soluble though when heated, and the curcumin content of turmeric has shown to have an increase x 3 in solubility when heated.

Studies have found that when turmeric is heated to 100°C the curcumin content is increased x 12 times. 

Good to cook it with an acid

Studies have also shown that curcumin does not evaporate with heating when it is cooked with an acid. Could that be why the Balinese have always cooked their turmeric, when making the health tonic Jamu, with tamarind or lime.

Side effects of consuming raw tumeric

There is some evidence showing that continual consumption of raw turmeric can cause liver issues. So lets all 

stop the raw turmeric shot and do what the Balinese do, and the Indians, and so many other cultures, and cook our turmeric.

Where to buy roasted turmeric 

In some Ayurvedic shops and herbalists, you can buy roasted turmeric, you can then put that straight into your drinks, or with your teas, but otherwise just cook your turmeric.

I mentioned already. Jamu – it is always cooked, cooked and not over-boiled for 20 to 30 minutes, and with tamarind, lime, or lemon.

Adding pepper, and pepper is also added as pepperine, which also increased the bioavailability of curcumin too.

In a moment, I will share with you ideas on how to make jamu, but not an exact recipe, as you really do need to work that out for your own tastes, and what you need it for.

Health benefits of turmeric 

Now why should we be interested in turmeric? 

I have it growing all throughout my garden,

to have daily jamu,

so I can make turmeric powder to cook in curries, 

so I can make cooked turmeric powder to take away with me on hols,

to add goodness into the soil especially near my fruit trees. They apparently love it.

Ok, this is why turmeric is good for us. 

The curcumin can fight inflammation, 

can increase the antioxidant capacity in our body, making it great for fighting free radicals and preventing cancer.

Can boost development of new brain cells and may prevent alzhiemers. 

May reduce the risk of high blood pressure and heart disease. 

Jamu recipe 

If you have been to Bali you may have had a Jamu 

and for the westerners they will sweeten it with honey or sugar, 

but 

it is usually drunk without a sweetener. 

Base ingredients and a good ratio to go by is; 

¼  cup grated fresh turmeric 

1 ½ tbsp grated fresh ginger 

2 tsp tamarind or 2 tbsp lime or lemon juice 

¼ tsp pepper 

1 litre water 

Bring to the boil then simmer for 20 minutes.

You can blend everything first in a blender to get even more out of the turmeric.

It stores for about a week in the fridge, but you really want to have a shot of 50 ml to 100ml daily – no more. 

In addition, when cooking, you can add the following; 

cardamon – for nausea and digestion 

nutmeg for kidney health and inflammation, cholesterol and blood pressure

galangal for anti fungal 

cinnamon for inflammation and lowering blood sugar levels, as well as cancer prevention.

Where to buy Jamu if not making it yourself

If you are not sure what jamu should taste like and aren’t going to Bali anytime soon I can highly recommend buying 

Organic Forrest Jamu at the Mullumbimby and new Brighton farmers markets (it does have honey but you can request for them to make it without).

Or in the Sunshine Coast, Nu Jamu, where they make a vegan version – they also sell their products nationwide if you are in Australia – they do put a minimal amount of sugar in though.

Hope you have a delicious week and enjoy your daily shot of cooked turmeric.

Until next week, 

here’s wishing you a fabulously healthy week.

With gratitude Veet