Condition
Treatment Support
warming digestive stimulant, carminative; harmonizes liver with digestion
Application
tea, tincture, extract in capsules
Turmeric is a treasure in the herbal kingdom, both as a spice that colors and flavors dishes throughout Asia and as a modern medical super star. It burst upon the scene with healing anti-inflammatory properties at just the moment when medical science was realizing that most chronic diseases are driven by underlying inflammatory processes in the body, known as “yin deficiency” in Chinese medicine.
Turmeric root contains a yellow pigment called curcumin, a strong anti-inflammatory substance that acts with other compounds through several biochemical pathways. Traditionally the spice was used in teas and extracts to treat arthritis, tendonitis, heart conditions, and liver and digestive problems. Now preliminary clinical studies confirm its use for cancer prevention and the treatment of precancerous lesions, painful digestion, and stomach ulcers. Externally, turmeric can be applied to wounds and bites and is used for preventing and treating infections. In Chinese medicine turmeric is used both internally and externally for pain resulting from a traumatic injury.
Turmeric has a taste of ACRID, SPICY and a temperature of WARM.
The information given here is designed to help you make informed choices about your health. The information is drawn from numerous sources—both traditional medicine practice, from the clinical experience of many herbalists currently practicing, and supported by decades of scientific research from the author. The research most consulted includes human clinical trials that help to determine the most effective and safe herbs for various needs, the best doses, and types of preparations.
The information offered in this database is not intended as a substitute for any that may have been prescribed by your health practitioner or physician.
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