Both the modern medicine and the conventional medicine know about curcuma, a component of the turmeric that possesses anti – inflammatory benefits and has been connected to the inhibition of colon, gastric, breast and skin cancer.
There is one problem, though. The turmeric is not easily absorbed by the body.
So, what is the most effective way of integrating turmeric into your diet so that you can use some of his benefits against cancer as well as numerous other health benefits?
According to researches, the best way is to intake it through food.
A study published in the International Magazine of Science and Food technology researched the bioavailability of the turmeric in rats and discovered that it’s the greatest when it ferments.
PREPARATION OF TURMERIC JUICE
- 1 cup of unpeeled thin turmeric tracks (you can also add a little bit of ginger in the mixture as well)
- ¾ of a cup of raw honey
- 2 organic lemons or limes, or you can use them both (juice)
Put the turmeric into one liter of water and leave it to boil.
Boil it at least 20 minutes, until the water turns becomes rich in yellow golden color.
Simmer it for 20 minutes. Leave it to cool down on room temperature. Then, add the lemon and the honey.
Put the mixture into one big pitcher or divide it into two smaller.
Add 1 tablespoon of freshly grated turmeric into this mixture. Stir it and cover it with a lid. Leave it to rest for 2 to 3 days if it’s hot outside or 4-5 days if it’s cold. It should become slightly bubbly.
Stir the mixture from time to time. Transfer it into bottles. Leave it to rest for 2-3 days on room temperature and keep it in the icebox. You should keep it there for 7 days before it turns sour.
The honey will ferment little by little, leaving the flavor, but not the sweet taste. You can drink it like that or filtrate it.
This tonic is tasty and refreshing, with a little of effervescence of the natural fermentation of the honey. If you want it sweeter, you can add a little bit of coconut butter or stevia before drinking it.