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Eight Ingenious Effects of Turmeric, According to Experts

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Manish Saini
Manish works as a Journalist and writer at Revyuh.com. He has studied Political Science and graduated from Delhi University. He is a Political engineer, fascinated by politics, and traditional businesses. He is also attached to many NGO's in the country and helping poor children to get the basic education. Email: Manish (at) revyuh (dot) com

It is only in the past few years that scientists have discovered the amazing abilities of turmeric. The properties of the spice are good for our health and ensure an ideal start to the day – for the whole body.

8 reasons turmeric is good for our health:

1. Turmeric fights inflammation – almost as effectively as some drugs.

2. It protects your brain. In one experiment, turmeric prevented certain protein complexes from being deposited in the brain, which have been linked to Alzheimer’s disease.

3. Just one gram of turmeric is enough to optimize working memory for six hours. Scientists at Monash University in Australia made this discovery.

4. The spice could prevent cancer. Laboratory tests have shown that turmeric has anti-cancer properties.

5. Turmeric has been shown to improve digestion. The spice relieves gas and bloating, for example.

6. Its ingredients support the liver and, among other things, stimulate it to release more bile acids. They bind to dietary fats and make the fat digestible. The turmeric relieves gas and bloating.

7. Turmeric protects your heart. A study from the University of Tsukuba in Japan suggests that curcumin is just as effective for our vascular health as an hour of exercise. The natural colors in turmeric are antioxidants that protect cells.

8. Turmeric may also help treat depression in the future. This is suggested by a study from India from 2013. If you want to benefit from the healthy effects of the spice, simply add some turmeric to a cup of warm water. Stir well and drink immediately!

By the way: turmeric belongs to the ginger family. It grows in the tropical regions of Asia. 

The subterranean part of the perennial is used, which looks similar to ginger, but has an intense yellow color. 

The taste is described as “mild-spicy, with a slightly earthy-bitter note”, according to experts.

Photo by Akila Jayawardana/NurPhoto via Getty Images

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