Turmeric for weight loss and purification

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Joe Dispenza
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La turmeric, thanks to its active ingredient, curcumin, cleanses the liver and favors its filter activity. In the East it is one of the most used spices from Ayurvedic medicine and from the traditional Chinese one. But even in the West its value is increasingly appreciated: its own detox properties they have also been recognized by our Ministry of Health. With the help of Dr. , nutritionist and homeopath in Livorno, Pisa and Grosseto, we will explain how it works and why it is good for you.



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How it works

"The curcumin, which gives the spice its typical yellow-orange color, stimulates liver function, the organ that, together with the kidneys, drains waste substances ”, explains the expert. In practice, as shown by recent research from the University of Mexico, this phytocomplex increases the production of bile, thus enhancing the ability of the liver to intercept, transform and eliminate toxins and the heavy metals that circulate in the body, due to food, pollution or medication.

Plus, turmeric also possesses an antioxidant activity, because it counteracts the harmful action of metabolic waste products, the so-called free radicals, thus “extinguishing” inflammation. «To increase its bioavailability, it is better to take it 10 minutes before meals dissolved in a large glass of water », advises .


Or, alternatively, try this spice as a staple for your own herbal teas: «If you accompany it with ginger, for example, you get an infusion with excellent digestive properties, which also helps you to“ clean ”the intestine», suggests the expert. Or you can use it in the kitchen to flavor your dishes. Like? For example by preparing curry recipes, maybe you don't know it but turmeric is the "protagonist" spice.


Here we offer you the recipe for red curry prawns from chef Nicola Michieletto, expert in healthy cooking.



PRAWNS WITH RED CURRY

Ingredients for 4 people:

800 g of prawns

40 g of cold pressed peanut oil

Salt to taste

black pepper to taste


For the curry sauce:

5 g of turmeric powder

20 g sambal (chilli-based sauce)

20 g of shallots

30 g of fresh lemongrass leaves

2 g of cumin seeds

2 g of coriander seeds


150 g of coconut milk


Preparation: Shell the prawns leaving the tail and remove the central gut. Apart from put all the ingredients in the mixer to prepare red curry; once you have a homogeneous mixture, add the peanut oil. Bring the coconut milk, add the curry and simmer for 10 minutes. Brown the prawns in a pan in a drizzle of extra virgin olive oil, add parsley, salt and pepper. Serve with the curry sauce.


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