In the
kitchen, Turmeric is used for giving curry the yellow coloring;
it has been used for this purpose for thousands of years by
Indians in the preparation of meals. It was also prescribed
by Chinese physicians for various medical problems
Most
of the research that has been done into the benefits of
Turmeric has been done in India, because the scientists
in the west had never shown much interest in the herb, until
more recent times, this research has shown that it can help
in the prevention of the following illnesses, Wounds, it
does have some antibacterial properties, it has been effective
against some strains of Salmonella, which causes food poisoning,
it does have anti inflammatory effects which has helped
with the pain associated with arthritis and because it contains
antioxidants, it can help in the prevention of cancer and
cataracts.
Turmeric,
as I have said is part of the Ginger family, which does
help to lower cholesterol and blood pressure, studies with
animals have shown Turmeric to have similar qualities.
Turmeric
is listed as generally safe, and it should only be taken
as medicine after consultation with a physician, because
of its blood thinning qualities, it should not be taken
with other types of blood thinning medications like Vitamin
E or any prescribed anticoagulant.
It
will not do any harm taken in small amounts such as you
would put in curries or other savoury dishes, Large amounts
taken could give stomach upsets. Normal small amounts would
be excellent for health, but take caution and qualified
advice for larger medicinal quantities.
About the Author
Article by Alfred Jones For other ways to find a Vitamin
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