A staple of Far Eastern cooking and medicinal practices, turmeric is widely regarded to have many potential health benefits. But the humble herb could be of great benefit a bit closer to home too.
A high-impact exercise, running leads to increased levels of inflammation. The good news is the medicinal properties of turmeric include anti-inflammatory compounds, antioxidants, and phytonutrients, making it the perfect cure-all for weary runners.
The primary compound in turmeric is a powerful antioxidant called curcumin, who's main role is to reduce inflammation. Start using this spicy powder in your cooking today and you will notice improvement with stiffness, sore limbs and achy joints. It has also been proven to drastically reduce symptoms of arthritis.
According to a number of studies into the effect of turmeric on the development and treatment of Alzheimer’s disease and dementia, curcumin has been found to reduce the formation of beta-amyloids which can hinder brain function as Alzheimer’s develops.
Recent studies have found that curcumins may reduce the development of heart tissue damage, that can otherwise increase the risk of heart attack.
A 2012 study found that daily supplements of turmeric prevented the onset of of type 2 diabetes. The study was carried out on those considered most at risk of developing the disease and saw patients take the supplements for nine months.
Cauliflower, coconut oil, ginger and turmeric stew
Try our delicious turmeric-rich stew. This wholesome meal is ideal for chilly winter evenings after a long run and comes jam packed with healthy fats. The perfect winter warmer that allows you to reap the numerous health benefits of turmeric, what’s not to love?
- 1tbsp cumin powder
- 1tbsp coriander powder
- 1tsp turmeric
- 1tsp cumin seeds
- 1 medium onion, finely chopped
- 3 tomatoes, finely chopped
- 1 medium cauliflower, stemmed and cut into bite-size florets
- 400g chopped kale
- 2tsp ginger paste
- 2tbsp coconut oil
- 1 can full-fat coconut milk
- 2tbsp chopped coriander
- 1 red chilli, chopped and deseeded
- Serves 4
- In a medium heavy based pan, warm the coconut oil briefly over medium heat.
- Add the cumin seeds and stir until they start to ‘pop’.
- Adding the onions, cook for another minute, before adding the tomatoes. Cook through for a few more minutes and stir.
- Continue to cook through until the tomatoes have softened.
- Stir the rest of the ingredients into the pan and cover and simmer for about 15 minutes, stirring frequently. Season with salt and pepper.
- Spoon the stew into serving bowls and enjoy!