Enhance your coffee buzz
Susan Jane White
Forgive me. I’m not about to say that coffee is the new kale. I can tell you’re devastated (I know you flirt with the recipe title before ever considering the accompanying column. Gotcha).
On the plus side, I can upgrade your coffee. Make it seriously snazzy. Sound good?
Turmeric milk has long been celebrated for its gorgeous taste as well as its medicinal benefits. The neon-yellow pigment that gives turmeric its glow? Curcumin.
And boy, has it caused much giddiness among scientists and doctors. Extensive research over the last half century has revealed several important functions of curcumin. Here are some of the results so far: First, curcumin has shown to help regulate inflammation in the body. Bronchitis, arthritis, colitis, ego-itis — anything that ends in -itis. Nice one. Secondly, curcumin has demonstrated anti-angiogenic proprieties during extensive clinical trials on cell cultures. That’s doctor speak for anti-cancer. Thirdly, curcumin contributes to the reduction of amyloid plaque, a hallmark of Alzheimer’s disease.
One study even compared curcumin with ibuprofen for pain relief in over 100 patients with osteoarthritis. Clinical amounts of curcumin succeeded in easing pain and improving function about as effectively as the ibuprofen.
Bonkers, right? It’s important not to self-medicate, however, and to find a supportive GP or health practitioner to investigate this avenue specifically in relation to your own needs. Prolonged clinical use of turmeric is not sufficiently researched, nor its relationship with other medications. But in the meantime, I’m turbocharging my coffee with this gold dust!