Throughout the century, herbs and various kinds of spices have proved to be indispensable when it comes to preparing food and drinks, and more importantly, when added as ingredients in medicinal mixtures used to treat a variety of illnesses and diseases.

One of those important spices is Turmeric, one of Asia’s most popular herbs to date. In India, it is central to the culture as it is used for food preparation, in cultural and religious events, and even in their Ayurvedic medicine. Turmeric is found in curry, mustard and is also used in some cheeses and cheese spreads to give it a favorable deep and creamy golden yellow color. Not only in India is the spice used widely, but it is also present in Chinese and Thai traditional medicine.

Medical Uses of Turmeric
Turmeric is one of most effective of Ayurvedic remedies against digestive problems and liver processes. The reason behind this is that Turmeric contains curcumin, which 20th century studies have shown is responsible for almost all the biological activity of turmeric. The curcumin stimulates the gallbladder to produce bile, which in turn helps emulsify fats and promote enzyme action, both helping in the absorption process of the small intestines; it helps activate the protective action on intestines.

Turmeric is also an antioxidant, and a powerful one at that. As what any antioxidant does, it provides a neutralizing effect to free radicals in the body and protects the cell membranes from damage. Another popular use of turmeric is for people with poor blood circulation and hemorrhages. Curcumin in the turmeric also does anti-inflammatory work by lowering the levels of COX-2 and LOX enzymes. According to Indian Ayurvedic medicine, Turmeric purifies the blood and helps stimulate the creation of new blood tissues. It even reduces the number of platelets grouping sticking together and forming blood clots inside the body because turmeric has anti-coagulant properties.

Recommended Dosage
Though turmeric nowadays is primarily used in food preparation in Oriental and Indian exotic cuisine, it is added sparingly to the food. Too much turmeric can ruin the dish as it is, in its raw form, a very pungent and a terribly bitter spice.

The dosage level to reap the benefits of turmeric depends on the case and the gravity of the body’s condition. It also varies according to illness and the age of the patient, but most would recommend 400 – 600 milligrams of turmeric daily.