I recently took full advantage of a true adventure — keeping up with my 20-year-old son and his friend as we skied and toured through Europe. I’m proud to say I returned home in one piece and with my confidence intact!
I really try to make the most out of everything, even when it comes to something I do every day such as taking supplements. I want to make sure that each and every vitamin, mineral and nutrient is working as hard as possible. You might be surprised how the benefits can vary from supplement to supplement — one notable example is when it comes to the benefits of curcumin.
Curcumin is found in the popular spice turmeric and helps protect your body from oxidative stress that can lead to cell damage and negative health effects. It’s also shown promising results as an anti-inflammatory.
When it comes to bone health, curcumin helps to reduce the bone-harming RankL protein. In addition, curcumin has antioxidant and/or anti-inflammatory effects in other areas, including:
• Neurological health
• Lung health
• Joint function
• Kidney, liver and cardiovascular health
As we get older, we may notice that the ongoing damage from oxidative stress becomes more visible and severe.
Making sure your body has access to the optimal amount of curcumin can be tricky — even if you’re taking supplements. Many people have a difficult time absorbing curcumin, and when they do, it can be eliminated from your body quickly.
Luckily, a new form of curcumin called Meriva® Curcumin Phytosome is now available. This patented formulation of curcumin includes phosphatidylcholine, an easily absorbed soy lecithin. This highly effective absorption means that your body can use more and get the full benefit. Meriva® Curcumin Phytosome is the curcumin I use in my exclusive Super Antioxidant formula to protect your body from oxidative stress damage and to increase joint comfort and flexibility.
Plus, here’s a recipe that combines the wonderful flavor of turmeric with other spices:
Makes 8 servings
Ingredients
1 Tbsp clarified butter
1 large onion, coarsely chopped
2-3 cloves garlic, pressed
2 tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
6-8 C peeled and diced butternut squash (about 3 pounds)
3 C water or vegetable stock
½ tsp sea salt or 1 tsp miso dissolved in ¼ C warm water
1 C unsweetened almond milk
½ C light cream
¼ C chopped fresh cilantro as garnish
Steps
1. In a 4 ½-quart saucepan, heat the butter over medium heat. Add the onion and sauté for 5 minutes, or until translucent.
2. Add the garlic, coriander, cumin and turmeric to the saucepan and stir fry for 1 minute.
3. Add the squash, water and salt to the saucepan, cover partially and cook, stirring occasionally, for 10 minutes, or until the squash is fork tender. Reduce the heat to low.
4. Pour the soup into a blender, process it until smooth, and return it to the saucepan, or use a hand blender directly in the saucepan.
5. Add the milk and light cream to the soup and stir until well blended. Reheat, top with a sprinkle of cilantro and serve.
Courtesy of The Amazing Acid Alkaline Cookbook by Bonnie Ross
References:
Belcaro, G., et al. 2010. Efficacy and safety of Meriva®, a curcumin-phosphatidylcholine complex, during extended administration in osteoarthritis patients. Altern Med Rev. 15 (4), 337-44. URL (abstract):http://www.ncbi.nlm.nih.gov/pubmed/21194249 (accessed 11/27/2012)