How Can We Eat More Tumeric?

Tumeric is from the root of the southern Asian shrub Curcuma long and is used extensively for color and flavor in curry cuisines. Many studies have shown it to be a useful anti-inflammatory, but there are so many other uses.

Tumeric is also an anti-cancer medicinal.

I just read another important article regarding research and useful supplements to help cancer patients.

That having been said, I attended a seminar with Nalini Chilkov, L.Ac. O.M.D., where I obtained the diagram below. You don’t really need to understand it. Just know that every little circle is a cancer causing gene that tumeric can affect negatively.

From “Integrative Cancer Answers” by Nalini Chilkov, L.Ac. O.M.D.
There are plenty of great supplements, which I recommend, but there are also many useful and delicious dietary recipes. Here’s one I love.

Tumeric-Ginger Tahini Dip (Eating Well Magazine)

• 1/2 cup tahini
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 Tbsp grated fresh ginger
• 2 tsp ground tumeric
• 1 tsp grated garlic
• 1/2 tsp salt

Directions: Whisk all ingredients in a bowl until well combined