In this week’s Sunday Times I read a very interesting article by Andrew Gregory about how scientists have discovered the power of using curcumin (the plant compound that gives turmeric its colour) along with other natural ingredients to fight superbugs without the need for antibiotics. Using nanocapsules of curcumin they have successfully neutralised one of the world’s most pernicious superbugs- helicobacter pylori. In a world where we are increasingly hearing about antibiotic resistance, a discovery like this could spell a huge change in the way we fight these bugs.
Whilst wider trials are still ahead, as many of you will know I have long been an advocate of turmeric, for me it is the undisputed superpower in the spice cupboard. Originally used as a food preservative, turmeric has had a long standing ovation in Asia for its many medicinal values.
We already know that turmeric has antioxidant, anti-inflammatory, anti-cancer and neoprotective properties. Curcumin is also understood to break up heavy metals and plaques in the brains of Alzheimer’s patients. Could a microcapsule of curcumin really be the answer to many modern ailments?
There are plenty of simple ways to incorporate turmeric into your daily meals – you can add a pinch to scrambled eggs or rice dishes, pickle it or even incorporate it into a drink- turmeric latte or “golden milk” as it is sometimes known has developed something of a cult following and is now widely available. Do bear in mind when ordering your latte that turmeric needs to be combined with black pepper in order to be effective. Black pepper contains the bioactive compound piperine which aids the absorption of curcumin. Which is why I’ve developed my own turmeric latte blend available for sale via The Cooking Academy website.
So with the elevated importance of this super spice, now’s the time to be a turmeric convert. Start cooking with this jewel of the spice cupboard or swap out a coffee or two for a delicious turmeric latte- it’s easy when you know how.