Let’s take some time to discuss curcumin. We live on an island where spices are used in every dish, but are we having enough of this tasty anti-inflammatory?
Curcumin is the pigment that gives the yellow color to turmeric and ginger. This pigment is called a “polyphenol” which includes many different naturally occurring chemicals within plants and spices that have anti-inflammatory and antioxidant properties. These are the same types of pigments that give fruits and veggies their bright colors
While we can always gain some benefit from adding fresh turmeric and ginger to our diets, to get a real clinical effect it’s necessary to take curcuminoids in large doses.
Luckily for us, even up to 8 grams of curcuminoids per day have not shown to have any any adverse side effects at all, and has even shown to be very safe in vitro!
Some things curcumin has shown to help with:
The only downside to curcumin is that it is quite difficult to absorb. Curcumin is known as a “fat soluble” substance, which means you should take it with a small amount of fat (grass-fed butter, olive oil, or coconut oil will do just fine). Taking it alongside other healthy spices, especially black pepper has also shown to increase the body’s ability to absorb helpful nutrients. You can also look for a product called BCM or Super Bio-Curcumin which has shown to have really great absorption rates.
Remember that curcumin is just one of many “polyphenols”. If you want to really see large changes then the best thing to do is eat lots of colorful fruits and vegetables to receive benefit from many different sources!
Have a healthy and happy week, Mauritius!
Look forward to a post coming in the future where I explain that fat is actually good for you.