Turmeric contains curcumin which is anti-inflammatory, in that it can reduce soreness and fever, much like tylenol or paracetamol. And it acts like those latest anti-inflammatory drugs called cox-2 inhibitors: Celecoxib and Vioxx. Both of these medicines have serious side effects and Vioxx has been withdrawn by the FDA for safety reasons. On the other hand, turmeric as a dietary constituent is safe and well tolerated!
A host of scientific investigations have also looked at the ability of curcumin to fight cancer. Curcumin kills several types of cancer cells in the laboratory. In animals, curcumin prevents or slows cancer in the skin, breast, liver, fore-stomach, duodenum and colon. Curcumin also has anti-angiogenic properties; translation: curcumin seriously slows new blood vessel formation in tumors, causes asphyxiation of tumors and thus preventing their growth and metastases.
Here is a favorite and easy recipe for making bread and butter pickles, next week I will show recipes to use tumeric for salad dressings, golden milk and curries.
Turmeric Bread and Butter Pickles Recipe
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
1 cup sugar
2 tablespoons mustard seed
1½ tsp. celery seeds
½ tsp. whole cloves
1 tbls ground turmeric
In a large bowl, mix together cucumbers, onions, green peppers, garlic and salt. Allow to stand for approximately 3 hrs.
In a large saucepan, mix the cider vinegar, sugar, mustard seed, celery seed, whole cloves and tumeric, bring to a boil.
Drain liquid from the cucumber mixture, stir the mixture into the boiling vinegar mixture.
Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers, seal and chill in refrigerator until serving.