The One Spice Nutritionists Swear By

It reduces inflammation, alleviates pain and more. (Photo: Josephine Schiele)

Time to rethink what you’re regularly using from your spice rack. Because there’s one special spice that’s a pain reliever, an antibacterial, is great for digestion and supports your liver. It’s also a primary component in curry spice and the ingredient that often adds a golden color to mustards, cheeses and butter. But is your bottle of turmeric (a root with a warm, slightly bitter flavor) collecting dust on your rack?

One study published in The Journal of Alternative and Complimentary Medicine found that the active component of turmeric, curcumin, was just as effective as ibuprofen at relieving knee pain in patients. Similarly, turmeric’s also been shown to have anti-inflammatory properties, which makes it great to consume when you’ve got muscle and joint pain from exercise—and even to soothe inflammatory skin conditions like eczema.

If you’ve got GI issues, considering working some turmeric into your diet. Some evidence has shown that when consumed daily for a month, the curcumin in turmeric can help to reduce digestive issues, like those that characterize IBS. What’s more, though, is that these same anti-inflammatory, antioxidant and digestive properties also enable turmeric to support the liver, the body’s natural detox system. Early research has shown it may help to reduce damage to the liver caused by alcohol and other environmental factors.

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That’s quite the batch of health benefits, right?

So now that you’ve been clued into the superpowers of turmeric, here’s your final pro tip: to get the most out of its benefits, use it in a recipe that also calls for pepper. Pepper contains a compound called piperine, which promotes the absorption of turmeric into the bloodstream. This veggie recipe is perfect for a weeknight side dish.

Turmeric Roasted Vegetables

INGREDIENTS

  • ½ pound cauliflower florets

  • ½ pound sweet potato, peeled (if desired) and chopped

  • ½ teaspoon ground turmeric

  • ½ teaspoon ginger

  • ¼ teaspoon garlic powder

  • 1 tablespoon canola oil

  • Salt and freshly ground black pepper to taste

DIRECTIONS

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray and arrange cauliflower and sweet potato on the sheet in a single layer. Drizzle with oil and toss to evenly coat. In a small bowl, combine the turmeric, ginger, and garlic powder. Sprinkle the spice mixture evenly over the veggies. Sprinkle veggies with salt and freshly ground black pepper to taste. Roast for 30-35 minutes, or until vegetables are tender and golden brown and enjoy. Makes 4 servings.

THE SKINNY 100 calories, 3.5g fat, 0g sat fat, 0g trans fat, 15g carb, 3g fiber, 2g protein

By Sarah-Jane Bedwell

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