BLOG

Turmeric: The Wonder Supplement

Wednesday, January 27, 2016


Many of my personal training clients often complain about inflammation and joint pain. Whether it’s from the occasional muscle soreness or more chronic inflammation, turmeric can provide major relief.

 

What is it?

Turmeric is a bright yellow aromatic powder from the plant in the ginger family. It’s what gives the yellow color to Indian curry and is used as a spice in many Asian dishes. Curcumin is the main active ingredient in turmeric and it contains many anti-inflammatory properties and is a strong antioxidant.

 

The amount of curcumin in the turmeric spice is very low (~3%) so that is why it is necessary to take a supplement with higher levels of curcumin. It is not easily absorbed into the bloodstream so be sure to look for an extract that contains black pepper to aid with absorption.

 

What are the benefits?

Curcumin contains many anti-inflammatory properties. Many studies have shown that curcumin fares equal or better to some well-known over-the-counter pharmaceutical drugs but without the side effects (think digestion/stomach issues). Several of my clients with fibromyalgia and rheumatoid arthritis take this supplement daily to help with their chronic inflammation.

 

Curcumin also acts as an antioxidant helping to fight free radicals in the body. Free radicals cause oxidative damage and are related to many diseases in the body. Curcumin not only helps fight free radicals but it also helps boost the body’s own activity of producing antioxidant enzymes.

 

Other studies have shown that curcumin aids in the production of a brain growth hormone which can help delay or even reverse age-related diseases in the brain. In addition, there are studies that show it helps to strengthen the lining of blood vessels which aids in blood pressure regulation and other heart related diseases.

 

You can find turmeric or curcumin in your local pharmacy or health food store. It has made a world of difference for many of my clients.

A Little Spice Makes Everything Nice

Wednesday, June 24, 2015

 

Let’s talk about health benefits of a few of my favorite spices: cardamom, cinnamon and ginger. Cardamom originated in India and is available in most grocery stores (ground) and specialty health food stores (pod and plant). It is rich in Vitamins A & C as well as potassium, copper, zinc, magnesium, calcium and phosphorus. It is well-known for having anti-carcinogenic properties as well as being good for cardiovascular health. It is also an anti-depressant and is often one of the essential oils used in aromatherapy.


 

Cardamom Tea

4 cardamom pods

4 black peppercorns

4 clove

1 cinnamon stick

4 slices fresh ginger (quartered)

*Heat all ingredients in 2.5 cups of water for 2 hours. Strain and serve with a teaspoon of honey and a splash of milk (sub almond or coconut milk for dairy free)

 

Have Nausea…Take Ginger! Ginger is the cure-all for all types of nausea including morning sickness, alcohol hangovers and motion sickness. It can also be used to aid in digestion. It originated in Southeast Asia more than 5000 years ago but spread quickly to other regions as its healing properties became more widely known. Traditional Ayurvedic (meaning life knowledge in Sanskrit) hailed ginger as a gift from God. It also has anti-microbial properties so it can be helpful when fighting a cold or other immune-suppressing illness.

 


 

Ginger Salmon

1 Filet wild caught Salmon

1 stem fresh chopped ginger

1 garlic clove chopped

1 tsp extra virgin olive oil

S&P to taste

*Heat oven to 400 degrees. Lightly rub evoo on salmon then add garlic and ginger plus salt and pepper to taste. Bake for 15-20 minutes until salmon flakes off easily. Serve with a side of baked asparagus or other green vegetable and/or brown rice.

 

The use of cinnamon goes back to around 2000BC when Egyptians used it as a perfuming agent in the embalming process. Cinnamon is made by cutting the stems of the cinnamomum tree. Those stems are dried and during the drying process they roll up into sticks. The sticks can be used alone or they can then be ground up to form the powder we most commonly use in various recipes. Cinnamon contains large amounts of polyphenol antioxidant making it a huge superfood. It also has anti-inflammatory properties to help the body fight infection and repair tissue damage. Cinnamon has also been linked to reduce heart disease, lower blood sugar and blood pressure as well as cholesterol. Try a teaspoon in your coffee in the morning!

 


Basil Cinnamon Peaches

1 1/2 cups water

1/2 cup raw sugar (Or use 3 tablespoons of honey or agave nectar)

3 strips lemon zest (1-by-2-inch strips)

2 tablespoons lemon juice

1 3-inch piece cinnamon stick

3 ripe but firm medium peaches, halved lengthwise and pitted

1/2 cup packed fresh basil leaves, roughly chopped

*Combine water, sugar, lemon zest, lemon juice and cinnamon stick in a large nonreactive saucepan (see Note); bring to a simmer over medium-high heat, stirring often, until the sugar dissolves. Add peach halves. Return to a brisk simmer, cover the pan and simmer, turning the peaches occasionally, until they are tender when pierced with a skewer or paring knife and the skins are loosened, 20 to 25 minutes (depending on the ripeness of the peaches). Transfer the peaches to a plate with a slotted spoon.

Return the liquid to a boil and cook until reduced to about 3/4 cup, 10 to 12 minutes. Remove from the heat, stir in basil and let cool to room temperature, about 40 minutes.

Slip off and discard the peach skins. Place the peaches in a storage container and strain the cooled syrup over them. Cover and chill for at least 4 hours.


Recent Posts


Categories


Tags


Archive

    Enter your email address for updates on how you can start living your GoodLife today!

    To start living your GoodLife, contact Nancie via phone or email.

    Email: nancie@thegoodlife.life     |     Phone: 843.557.5467

    Submitting Form...

    The server encountered an error.

    Form received.

    Copyright ©2014 Live The GoodLife. All Rights Reserved.