Erbavita Tisane 100g Turmeric

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938906346
Erbavita Tisane 100g Turmeric
Erbavita herbal teas Turmeric Turmeric is considered India's gold, thanks to the enviable health of people who make daily use in the kitchen but also due to its emerging role, on scientific grounds, the natural healing tool. Turmeric is a staple of Indian cuisine, is in almost every dish that crosses the table, and it is the spice that gives it the characteristic yellow curry. About thirty years ago, the scientists observed that the incidence of chronic diseases in the Indian population was significantly lower than that of Western countries, and put it in connection with the important daily consumption of the spice, who had already noticed. Therefore they began to study the healing ability and turmeric prevention, which were attributed to the active substance that characterizes: curcumin, a compound that exerts a powerful antioxidant and anti-inflammatory, as demonstrated by thousands of studies in animals and humans . Turmeric has multiple therapeutic actions, not by chance has been used for over two thousand years by the Chinese and Indian healers to treat various diseases, from cancer to cardiovascular disease. Ayurvedic medicine, the ancient Indian medical system treats heart disorders with turmeric-based preparations and suggests regular consumption of turmeric to lower cholesterol. Modern research has amply demonstrated that curcumin exerts a protective effect on the heart, connected to its antioxidant activity. In fact, oxidative stress, due to an excess of free radicals (substances that normally produce during metabolism of the body and that we increase due to pollution, smoking, stress, alcohol, drugs, ...), can cause a cell damage that leads to several chronic diseases including cardiovascular ones. The antioxidant substances, such as curcumin, are molecules that protect body cells from free radical damage. To this they are today commercially capsules and tablets based on curcumin to use as a supplement for different health problems linked to oxidative stress and for the action "anti-cholesterol". Several studies demonstrate the efficacy of curcumin as a supplement to the dose of 500 mg per day in reducing the levels of LDL cholesterol (the "bad cholesterol"), at the same time increasing HDL cholesterol ( "good"), already just one week. Curcumin seems to act in the liver by promoting the excretion of low density lipoprotein (LDL), which transport cholesterol from the liver to peripheral tissues, and stimulating the liver to produce more bile thus helping to eliminate excess cholesterol. The protective effect of turmeric is manifested in much lower doses than those used in common supplements, but only if consumed consistently over time. Thanks to its daily use in the kitchen, as taught in the Eastern tradition, they derive great benefits to health. E 'was estimated that in India an average person ingests a teaspoon of turmeric a day divided among the three meals, a sufficient amount so that the Indians enjoy good health and present a lower incidence of chronic diseases typical of Western countries. Along with garlic, ginger and onion, turmeric has proven to be one of the most effective foods in reducing cholesterol "bad" (LDL) and platelet aggregation. How to use turmeric in cooking Curcuma longa is a perennial herbaceous plant of the Zingiberaceae family, it develops a rhizome (the underground portion of the stem), which is collected once a year, boiled, dried and pulverized. The result at the end of a powder, inside which is the valuable curcumin. It is usually sold already ground as the rhizome is very hard to be shredded. It is in most supermarkets in the spice department, specialized in drugstores or in Indian grocery stores. Its taste is delicate and the color is yellow, bright and intense, and can vary in hue. Turmeric, "discovered" in 1280 by Marco Polo in China, it is still imported from tropical locations such as India and China. When you purchase a good quality turmeric, it is good to make a habit of adding it to each dish, although it can still be a novelty for the western palate. A crude may have a rougher taste therefore the Indians always undergo cooking, as this spice softens the flavor when cooked. It 'just heat a little olive oil in a pan and add the rain turmeric, stirring so it does not burn: if the spice is fresh we hear soon release the scent. Use it in the kitchen is very simple, just remember to add a bit of a teaspoon per person, during the cooking of each dish. For example you can not warm up a bit 'of oil in a pan, add turmeric and finally the chopped vegetables to blow up, moving constantly and leaving a bit' crispy. Or you can add turmeric in the classic recipes of meat or fish, or even adding it during cooking pilaf rice or vegetable soups. Do not confuse the curry, more flavorful, with turmeric, a decidedly more delicate flavor. The curry is in fact not a spice but a blend of spices that the British invented in 1700 by including typically coriander, cumin, greek hay, black pepper and the inevitable turmeric, which gives it a yellow tinge. The curry used in the West is a standard mixture of spices which never caught on in India, where the spices are combined at the time with different combinations depending aroma that you want to impart to the plate. The concentration of curcumin in curry is evidently lower and proportional to the extent that is used in the composition of the turmeric powder. The use of turmeric, to date, does not justify the suspension of statins in primary or secondary prevention of ischemic heart disease.
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