10 Reasons Why You Should Be Using Turmeric

Turmeric Power of Food
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Turmeric: one of my favourite spices and all-around health-promoters! For those of you unfamiliar with turmeric, it’s an antioxidant-rich staple that not only has awesome anti-inflammatory benefits, but a ton of other uses as well.

A member of the ginger family, we know it as the culinary spice that gives curries their powerful yellow colour. So why is it such a big deal? Well, mostly because of curcumin, a special compound found only in turmeric.

The most active component of turmeric—and responsible for many of its health benefits—curcumin is known for its powerful antioxidant and anti-inflammatory properties.

It’s been shown to influence more than 700 genes in the body, and it can inhibit both the activity and the synthesis of enzymes that cause inflammation. Turmeric has been used for centuries in Ayurvedic and Chinese medicine because of its ability to protect the body’s cells from oxidative damage (you know…those nasty free radicals) that suppresses immune function and causes tissue damage.

Have I convinced you yet?! Ready to boost your turmeric intake? 

Increasing Your Turmeric Consumption

Before you head to the store to stock up on this super spice, which is often referred to as the ‘holy powder’, it is important to be aware that turmeric has low bioavailability – meaning the amount digested is far lower than the amount absorbed. Here are some quick tips to enhance your turmeric experience.

  1. When cooking, combine turmeric with black pepper to increase absorption by about 1000%!
  2. You can also make a turmeric emulsion by combining 1 tablespoon of curcumin powder with 2 or 3 teaspoons of melted coconut oil, and whizz them together with a blender. (Yum! The perfect base for your next curry!)
  3. Mixing turmeric with any fat, like butter, ghee, or hemp milk helps, too.

If you really want to go nuts with turmeric, or are suffering from more severe health issues, look for an organic turmeric extract with at least 95% curcuminoids.

10 Reasons Why You Should Be Using Turmeric:

Support Digestion: Regular small doses of turmeric with black pepper have been known to help with bloating and lethargy after meals by decreasing inflammation, strengthening intestinal walls and reducing abdominal pain. Turmeric also helps with irritable bowel syndrome, constipation, and diarrhea by destroying fungi and bacteria.

Ease Arthritis: Curcumin and curcuminoids lower the production of prostaglandins (responsible for inflammation, pain and swelling) in our bodies. In a study of osteoarthritis patients, the ones who added curcumin to their treatment plans had lessened pain and improved mobility, while those who didn’t take the supplement didn’t show improvements.

Strengthen Your Liver: Turmeric delays liver damage, and also helps protect the liver from the effects of alcohol, drugs and other toxins. It may also be involved in regenerating damaged liver cells and improving conditions like hepatitis and cirrhosis.

Cure for Cancer: Yep, I said that. Researchers have found that turmeric slows down the spread of tumors in mice due to its powerful anti-inflammatory powers. They’ve also discovered that curcumin induces colon cancer cell death—turmeric can change DNA regulation to kill cancer!

Decrease Alzheimer’s Symptoms: Elderly villagers in India appear to have the lowest rates of Alzheimer’s in the world, and scientists believe that curcumin may play a role in this.

Make Yummy Food: I love a good curry, and have started using turmeric in a lot of my other meals, as well. Make sure to try my recipe for Healthy-Aging Turmeric Crackers and keep checking back for more awesome, turmeric-filled recipes!

Treat Bladder Infections: Bladder infections occur when bacteria causes the bladder to become inflamed. Curcumin’s strong antibacterial properties help treat urinary tract infections and boost immune system activity.

Soothe Skin Inflammation: Turmeric paste (made with water, honey or aloe vera gel) can be applied to the skin and is effective on everything from cuts and burns to acne, eczema and psoriasis by speeding up healing and cell repair.

Prevent Diabetes: When taken with meals (even those high in fat!), turmeric can positively affect insulin and triglyceride blood levels. It’s also been shown to prevent prediabetes from growing into diabetes—something I know lots about (Read my story).

Keep You Youthful: Turmeric has been used in India for thousands of years to help maintain youthfulness and beauty. It helps stop cellular aging by capturing free radicals that cause DNA damage—and ultimately age the body—to keep you looking youthful.

The next time you visit your local grocery store, be sure to stock up on this ‘holy powder’ and give yourself a powerful gift of super immunity!

Have you tried turmeric? What are some of your favourite recipes or ways to use it? I’d love to know. Share your tips below.

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About Adam Hart

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.


  1. I am a 76 year old female. I decided to take tumeric capsules to possibly help my arthritis. I took them for a week and had a real bad night with pain in my stomach and nausea. Tumeric was the only thing I could think of different that I had injested. Then after two weeks the pain hit me harder and went as far as my urinary tract where I could hardly bear to sit down. So I’ve stopped taking tumeric and am starting to feel better. Could it be my age, the capsule, allergys, or what. Has anyone else had these problems taking tumeric?

    • Hi Carol

      Like with any medicine for which food is, I always started with a small amount and stay engaged with how it makes me feel. I let the feeling guide me to the right amount for me. We are all different so it is important to be very mindful of how you use food to heal/prevent. I usually go for fresh turmeric and grate it myself. I also tend to add a bit of ground pepper as KentuckyProud mentioned. From my research, it helps with the absorption.

      Some of the capsule opiotons on the market are not the ideall form to consume it. Fresh is best in my books!

      Let me know how it goes.

  2. KentuckyProud says:

    Hi all.
    I’ve been using the “Simply Organic” brand Turmeric powder mixed daily.
    I sprinkle it on top of just about everything and then I add some fresh ground
    pepper from a little “McCormick” brand “peppercorn grinder – pepper shaker”.
    Both have to eaten at the same time to have the curcumin work at its best.
    Start lightly learn to enjoy the spicey taste and then build up your dosage –
    do not overdue it. The results are that I have no IBS symtoms anymore and
    now after 20 years or more I sleep fully thru the night with no prostate waking
    me up!
    Be safe all.

  3. Carmen Camara Rivera says:

    Iwill be 86 years of age next month ( sept. 2016, look like 60 ) eat and live healthy. I have lots of health issues, but deal with them with natural medicine. Recently started to use turmeric, 95% curcuming, I empty 4 capsules, as recommended every am in a warm glass of water with lemon, ginger, flax seed. I began to feel my stomach pain was stronger, strong smell in the urine, and sharp pains in my back, ( I have several fractured disks ), and I was scared. I remember , my Naturopath told me , there’s always what is called ” a healing reaction” I stayed with the curcuming and guess what, it works wonders. When I started moving my bowels better, less pain in the back, etc, etc, etc, I understood, Of course, if turmeric is so beneficial for the immune system, lower inflammation and more, it’s a miracle from Yahweh/God

  4. I experimented with making my own mustard so I could vary it by recipe, and found that American brands tend to go high on turmeric, which is the reason it stains so stubbornly when it drips on your shirt. I went light on it when I made it, but after reading this I’ll use turmeric more liberally.

    Does the black pepper need to be coarse ground for the effect, or will a fine grind do? For the acid finish I’ve used rice vinegar, lemon juice, even pickled pepperoncini juice just to be experimental. Is there an acid you would recommend for bringing out the best effect?


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