I have been doing some research lately on the many health benefits of turmeric. I’ve been amazed at all it can do for my body. Among its many benefits, turmeric is best known for its ability to treat chronic inflammation, something we all deal with from time to time. The active compound it contains — curcumin — has powerful anti-inflammatory properties similar to over-the-counter medications. Wow!
Beyond aches and pains, it’s vitally important to reduce overall inflammation in the body. Left unchecked, inflammation can lead to a range of dangerous diseases, like heart disease, irritable bowel syndrome, colitis, diabetes and even cancer. It wreaks havoc on the body. Fortunately, turmeric is dynamite in the anti-inflammation department.
But that’s not all. Studies show that it can increase cognitive functioning, boost the body’s antioxidant capacity, lower the risk of heart disease and fight diabetes. It also prevents age-related chronic diseases and helps combat depression. Though more research is needed, researchers have also discovered a link between turmeric and the reduced risk of cancer cells. Is there anything turmeric can’t do?
The bottom line is, turmeric should always be in your cupboard. Try to use it on a daily basis if you can. Everyone can have better health just by adding this amazing spice to their daily health regimen. Drinking this delicious milk every night is an easy way to get the natural health benefits your body needs.
- 1/2 cup water
- 1/4 cup turmeric
- 1 cup coconut milk
- 1/4 tsp cinnamon
- 1 tsp coconut oil
- 1 tsp to 1 tbsp turmeric paste (until thick)
- 3 drops ginger essential oil
- 5 drops black pepper essential oil
- Stevia to taste
- Small jar with lid
1. Gather all ingredients and supplies needed.
2. Place water and turmeric in small saucepan and stir constantly until thickened.
3. Put paste in a small jar with lid and store in refrigerator until needed.
4. Put milk, cinnamon, coconut oil and turmeric paste in a mug.
5. Heat until you have desired temperature.
6. Add oils, stevia and sprinkle with cinnamon.
— Leilani Hampton