Monday, January 28, 2013

What's in your kitchen to help your pain: Turmeric



In the earlier blog I talked about adding Garlic to your diet to help reduce inflammation.  Maybe you don’t like garlic, maybe you already have garlic in your diet and you still “hurt” or maybe you missed that one…if that is the case you can click HERE to read that one. 


Turmeric
Another ancient herb used in ayurvedic medicine as well as for cooking is turmeric, according to the University of Maryland Medical Center. The active ingredient in turmeric is called curcumin. Recent discoveries indicate that turmeric may be useful for the treatment of inflammation for ailments like arthritis and fibromyalgia, as well as for digestive disturbances and cancer, adds the UMMC. Further research is necessary to verify these claims.

In addition to turmeric's ability to reduce inflammation on its own, the UMMC adds that combining it with the enzyme bromelain, increases its efficacy. The UMMC suggests 400 to 600 mg of turmeric, three times per day. Turmeric can also thin the blood and cause bleeding. People taking blood thinners like coumadin or warfarin should consult a practitioner before using turmeric.

So what can you cook with turmeric?  I don’t know about you but Master Chef I am not.  I have heard about Turmeric but only in pill form that I see at WalMart with the other vitamins and supplements. 

Here is a roasted chicken recipe that was taken from the Food Network website that sounds YUMMY!!

Roasted Chicken Breasts with Orange, Cardamom and Turmeric 

Total Time: 40 min
Prep: 10 min 
Inactive: 5 min 
Cook: 25 min 
Yield: 2 servings 
Level: Easy 
Ingredients 

  • 6 red potatoes, peeled, sliced 1/4-inch thick 
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper 
  • 1 tablespoon unsalted butter, softened 
  • 1 shallot, finely minced 
  • 2 cloves garlic, finely minced 
  • 3 cardamom pods, husks removed and seeds pulverized 
  • 1 orange, zested and juiced 
  • 1 teaspoon ground turmeric 
  • 1/4 teaspoon garam masala 
  • 2 bone-in chicken breasts with skin 
Directions Preheat the oven to 500 degrees F. 

In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.

In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric,garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.

Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.


This information is not intended to take the place of medical treatment.  It is for your information and should you choose to add cinnamon to your diet please consult you Doctor as there are side effects that we will discuss next time.



I strongly recommend you do see a Doctor.  Find one that has Digital Motion X-Ray  I strongly recommend you do see a Doctor.  Find one that has Digital Motion X-Ray. 

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