Turmeric is widely used in cooking and gives Indian and Asian curries their characteristic flavor and yellow color. Turmeric has been used in both Ayurvedic (traditional Indian) and traditional Chinese medicine as an anti-inflammatory, to treat digestive and liver problems, skin issues, and topically to assist in wound healing.
Turmeric is a simple, convenient way to introduce an effective, anti-inflammatory and antioxidant food into your diet. The flavor pairs well with many vegetables, eggs, meats, rice, pasta and can be used sparingly with fruits.
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 reduce inflammation, and treat digestive problems.
Curcumin, the major active compound, is a powerful antioxidant. Antioxidants scavenge free radical molecules in the body, which damage cell membranes, DNA, and other important biomolecules. Antioxidants fight free radicals and may reduce or help prevent some of the damage they cause.
In addition, curcumin lowers the levels of two important enzymes in the body that cause inflammation. It also stops platelets from clumping together to form blood clots.
|Serving Size: 1 Tsp (2 g)|
|Servings Per Container: 85|
|Amount Per Serving||%Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrates||2 g||1%|
|Dietary Fiber||0 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
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How to choose different flavors of the same product
You also receive a quantity discount on different flavors of the same product