101 Foods That Could Save Your Life

Did you know … turmeric is often used as a yellow dye for fabrics, and when it is mixed with lime juice, it becomes the red dye that Buddhists and Hindus use to mark their foreheads?

Turmeric, often spelled tumeric (incorrectly), is a member of the ginger family. Turmeric is also known as Indian Saffron and is the ingredient that is responsible for making curry and mustard yellow-orange in colour. Rhizomes, rootlike extensions from the stem of the plant, are the parts used to make turmeric powder, and are also used in making mustard, colouring butter or cheese, and flavouring various foods.

Turmeric is thought to have originated in western India and has been used there for at least 2,500 years. Turmeric reached China by A.D. 700 and then travelled throughout Africa. In the thirteenth century, Marco Polo wrote of this spice, marvelling at a vegetable which exhibited qualities so similar to saffron. The use of turmeric as a colouring agent for food and fabric dates as far back as 600 B.C. In medieval Europe, turmeric was used as an inexpensive substitute for saffron. Turmeric was introduced to Jamaica in the eighteenth century and from there made its way into North America shortly after.

Ninety-four per cent of the world’s supply is produced in India. Turmeric is also grown in parts of China as well as the tropical region of Peru.

Turmeric contains important vitamins and minerals such as iron, manganese, potassium, vitamin B6 and vitamin C. Curcumin is a phytochemical found in turmeric that has strong antioxidant properties and which has been well researched for its cancer-fighting and anti-inflammatory properties.

As early as 4,000 years ago, records from traditional healers of India and China mention turmeric benefiting many conditions. Traditionally, turmeric has been used for relieving menstrual cramps, respiratory conditions, intestinal worms, liver obstruction, ulcers and inflammation. Turmeric is one of Okinawa’s favourite herbs and claims many health benefits. Local folklore says that the herb strengthens the immune system, relieves inflammation, and improves digestion, among other conditions.

BRAIN INJURY: In a rat study, supplementation with curcumin was found to counteract the oxidative damage and cognitive impairment encountered in the injured brain.

DEMENTIA AND ALZHEIMER’S: One mouse study confirmed that curcumin significantly lowers oxidized proteins and inflammatory cytokines associated with Alzheimer’s. Elderly people who ate curry at least once a month scored better on tests to measure cognitive function than those who reported they ate curry less frequently.

SKIN CANCER: In an animal study, turmeric was shown to reduce skin tumour size by 30 per cent and skin tumour occurrence by 87 per cent compared to the control group.

A study out of the University of Texas M. D. Anderson Cancer Center in Houston treated three melanoma cell lines with curcumin. Cell growth was inhibited and increased tumour cell death was observed.

BREAST CANCER: Researchers found that curcumin inhibited metastasis to the lungs of mice with breast cancer. The researchers also found that curcumin helps make taxol, a chemotherapeutic drug for breast cancer, less toxic and even more effective.

Rats given large doses of turmeric each day over a five-day period had significant inhibition of breast tumours.

PROSTATE: In vivo and in vitro studies have shown that curcumin reduces the expression of prostate cancer genes, tumour volume and quantity of nodules in treated groups.

COLON CANCER: In a small study, patients who had precancerous polyps were treated with curcumin for six months. The average number of polyps dropped 60 per cent, and the average size dropped by 50 per cent.

HEART HEALTH: Rats who were fed higher doses of curcumin in their diet had significantly lower liver triacylglycerols and very-low-density lipoprotein (VLDL) cholesterol.

• Choose fresh turmeric roots that have a spicy fragrance and hearty rhizomes.

• When buying in powdered form, buy in small quantities and from fresh sources.

• Tightly wrap and refrigerate unpeeled turmeric for up to three weeks.

• Keep turmeric powder in sealable plastic bags or bottles.

• Turmeric is usually steamed and then dried and ground into powder.

• Be careful when preparing turmeric—it will stain your hands and clothing.

• Use ground turmeric in stews, soups, rice and fish dishes to add flavour and colour.

• Turmeric is used in the production of some packaged goods to protect them from sunlight.

Penne Rigate with Broccoli and Turmeric

by Chef Nick Spinelli

Servings: 6 • Prep and cooking time: 30 minutes

This recipe contains five powerhouse foods.

INGREDIENTS:

1lb/450g broccoli, stems and florets, raw, trimmed

1lb/450g penne rigate pasta, raw

2 tablespoons extra-virgin olive oil

1 teaspoon turmeric, ground

½ teaspoon black pepper, cracked and ground

1 tablespoon garlic, fresh, minced

1 teaspoon ginger, fresh, minced

4floz/125ml chicken or vegetable stock

2floz/60ml white wine, Chardonnay

¾ teaspoon salt

DIRECTIONS:

Fill a large pan with cold water and bring to a boil. Add broccoli and cook until tender. Once broccoli is cooked, take out of water and place into a strainer in the sink. Do not rinse. If necessary, add more water to pan to cook pasta and return to the stove. Bring water to boil and then add pasta. Cook until al dente. Strain pasta but do not rinse. Rinse pan and return to hob. Place olive oil into pan and heat on medium-high for ½ minute. Add turmeric, black pepper, garlic and ginger to the oil and stir constantly until you can smell the garlic. Add chicken stock and white wine to pan and let mixture come to a boil. Add salt and stir twice. Add pasta to the seasoning mixture and fold into the sauce to completely cover noodles. Turn off heat and add broccoli to pasta and fold until completely coated.

BREAK IT DOWN …

Calories: 350; Total fat: 6g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 55mg; Total carbs: 61g; Fibre: 5g; Sugar: 5g; Protein: 13g.