Golden oldie: turmeric adds color, flavor, history, and health benefits to every meal

by Scott Blossom

THE MAJESTIC golden-orange rhizome known as turmeric has become one of the most intensely researched herbs in the world. That may come as a surprise to Westerners, where turmeric traditionally has been used as a food coloring in products like mustard and candy (and be warned, it stains everything it touches, including ceramic the and metal pots). Marco Polo "discovered" turmeric in 1280, but Asian cultures have been wise to its healing wonders for millennia.

In Traditional Chinese Medicine, turmeric is used to relieve a variety of painful conditions, such as menstrual cramps, hepatitis, gallstones, angina, and arthritis. Ayurvedic medicine uses it to treat allergies and skin diseases, and to improve digestion in anemia patients. The litany of turmeric's potential benefits includes antioxidant, anti-inflammatory, and anti-carcinogenic properties; it may also help promote cardiovascular health and block the progression of multiple sclerosis. Side effects are uncommon, though people taking hormones or blood thinners should consult a physician before taking turmeric.

Epidemiological research from India points to the possible protective influence of the native diet, which is rich in turmeric. Research from the National Cancer Institute found that India's rates for colorectal, prostate, and lung cancers are among the lowest in the world. Yet when Indians immigrate to Western societies, their rates of cancer and other chronic diseases, such as coronary heart disease and diabetes, increase dramatically after a generation; the change of diet is one factor that may be responsible.