Turmeric is a sweet salve for an inflamed, auto-immune, gut-compromised soul, or so say the studies. But a bunch of other studies show it has poor bioavailability and requires pretty good gut health from the get-go to be able to convert the active ingredient (the yellow pigment, curcurmin) into a form that kicks into gear all the good guff. Sad sigh. ALL OF THAT SAID, a study published in the International Journal of Food Science and Technology found the bioavailability increased when it was fermented. It works like this: Curcumin is transformed through digestion into different forms known as metabolites. And it’s these metabolites that are the anti-inflammatory and cancer-preventing agent. And the bit that I find interesting: According to a Japanese study, fermentation prior to eating can replicate this transformation, ie create metabolites. ... sarahwilson/2014/08/fermented-turmeric-tonic/?
Posted on: Fri, 22 Aug 2014 02:20:48 +0000
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