Turmeric: 3 Ways To Make it More Powerful & How To Use It

My oncologist prescribed Gabapentin to manage my pain. It works and I took it for a while but I didn't want to continue to rely on something synthetic. I was able to wean myself off of prescription pain medication using turmeric milk and Curamin, a curcumin (the component in turmeric) supplement to control the pain. I went from taking the medication 3 times a day to 1 time in 3 weeks.

Turmeric is anti-fungal, anti-inflammatory, antioxidant, anti-viral, anti-bacterial and anti-cancer. In order for turmeric to be bio-available (how well a substance is assimilated into the body) you need 3 things:

Fat. Add a fat like milk, olive oil, coconut oil
Black pepper. Adding just a little black pepper makes turmeric much more powerful
Heat it

You can make a batch of turmeric paste to add to milk. I am lactose intolerant, so I make batches of milk from almonds, other nuts, seeds and from my favorite young Thai coconuts (alternative: sub in unsweetened coconut shreds).

To adjust the amount of sugar, I use liquid Stevia or honey. Then I add about a teaspoon of turmeric paste to every 1 cup of milk and warm it in a pot. Having a cup of this relieved the itchy, inflamed neuropathy in my hands within a few hours. It tastes good too, especially with sprinkles of cinnamon, nutmeg and clove. A friend of mine noticed a big reduction in inflammation; arthritic pain was relieved after having golden milk with a heaping spoonful of turmeric paste.

Turmeric paste can be used in cooking too. Add it to veggies, rice, soups, sauces. This warming root is especially satisfying during cold winter months.

Turmeric Paste (add to milk or For cooking)

This paste can be used in cooking; add it to rice, soups and of course, curry.

Yield: 3 ounces = 1/2 cup

INGREDIENTS

1 1/2 tablespoons turmeric powder
3/8 cup water
optional: 1 teaspoons cinnamon + 1/8 teaspoon nutmeg + 1/8 teaspoon clove
2 sprinkles of black pepper (add last)

DIRECTION

In a small pan, with a low-medium flame, heat turmeric powder and water for 7 to 9 minutes Stir every minute or so to keep from burning. If needed, add more water to maintain a smooth consistency
Turn off heat and add black pepper. Cool and transfer to a glass jar. Store in the refrigerator; will keep for about 3-4 weeks.