Turmeric is an ancient spice that has been used medicinally and in religious rituals in India and China as long ago as the 7th century BC.
It is also useful in the treatment of diabetes, liver diseases and eye health problems.
An orange-colored spice imported from India, it is part the ginger family and has been a staple in Middle Eastern and Southeast Asian cooking for thousands of years.
In addition, ayurvedic and Chinese medicines utilize turmeric to clear infections and inflammations on the inside and outside of the body.
But beyond the holistic health community, Western medical practitioners have only recently come on board in recognizing the benefits of turmeric.
From an Ayurvedic perspective, Turmeric is believed to be anti-fungal, anti-bacterial, anti-inflammatory, anti-aging and anti-carcinogenic.
It is excellent for digestion, helping to reduce gas, bloating, cramping and colic and aids the digestion of protein.
It reduces the production and accumulation of ama (or toxins) and pathogenic bacteria in the gut, and decreasing the risk of bowel cancer.
Source: http://www.muditainstitute.com/Blogs/Entries/2012/5/16_FEATURE_FOOD__Turmeric.html
