isn’t recommended during pregnancy, or when taking blood-
thinning pharmaceuticals such as Cumadin.
Scientific research done over the past thirty years confirms its
effectiveness for the treatment of multiple myelomas, leukemia,
pancreatic and colorectal cancers as well as Alzheimer’s disease.
Because it regulates blood sugar so well, Herbalists prescribe the
remedy for the treatment of diabetes. It is well known that Tur-
meric is highly antibacterial, effective In Vitro against Staphylo-
coccus, studies also site that Curcuma longa actually inhibits the
replication of HIV-1. Turmeric contains up to 5% volatile oils that
are very immunosupportive, neutralizing harmful free radicals; it
has even proven to be more anti-oxidant than vitamin E.
As a flavorful addition to many traditional dishes, Turmeric
not only enhances a recipe’s appeal to the taste buds, it also
improves the digestibility of the meal. It can help improve the
production of mucous in the stomach and reduce the problems
associated with excess acid. It will soothe nausea and relieve ab-
dominal pain and other symptoms of gastritis. The combination
of Turmeric, cumin and coriander improves the digestion of com-
plex carbohydrates and helps the body assimilate protein more
efficiently. Dairy protein, especially milk, can be particularly dif-
ficult for children to absorb, but this problem can be alleviated
with the addition of a small amount of Turmeric stirred in.
When it comes to purchasing Turmeric, a good health food
store or your local herbalist will be able to provide you with a
medicinal grade supplement in either pill or tincture form. For
culinary use, buyer beware…find the best quality that you can
–your herbalist can help you there too. Most herbs and spices
available commercially today are irradiated, which compromise
their medicinal benefits; there is even speculation that they may
be harmful to your health. Inferior Turmeric powders can be ac-
rid-tasting or worse: the spice can be mixed with rice powder
to produce a cheaper product that brings more profit. Take into
account that spices lose their flavor and volatile compounds with
prolonged storage. After a year, much of the potency of pow-
dered spices is diminished and after two years will be fairly use-
less. It is best to buy only small amounts at a time and replenish
your stock yearly.
So, have fun experimenting with your food by incorporating
this tasty and advantageous medicinal herb to your soups, stews,
rice dishes, vegetables or potatoes. Cooking wholesome meals
for you and your family that offer a variety of herbs and spices
provide a spectrum of health benefits as well as the satisfaction
of knowing exactly where your food is coming from. Sharing a
home cooked meal around the dinner table is a healthy tradition
that many have lost…with any luck this will be one of the more
happy outcomes of the collective belt-tightening we’re experi-
encing. From the ingredients we start with, to the herbs, spices
and most importantly the LOVE we prepare it with, our food is
our medicine.
Lisl Meredith Huebner, Dipl.CH (NCCAOM), RH (AHG) is
a nationally board certified Chinese Herbalist, and a Regis-
tered Herbalist with the American Herbalists Guild. Lisl is also
a certified Medicinal Aromatherapist, an Acupressurist, an
Auriculotherapist, a renowned diagnostician, a teacher and a
published writer in private practice for over a decade. She is
available by appointment at The Essence of Being at Johnny-
cake Mountain, Burlington, CT. www.theessenceofbeingat.
com. Please call 860-673-6863 or email at Lislmeredith@hot-
mail.com. if you have any questions, would like to schedule
an appointment, attend meditations, weed walks, or are inter-
ested in taking classes.
April 2009 31
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