Boost Your Immune System with Fermented Turmeric

Turmeric is getting lots of attention these days because of its potential health benefits. Not only has the curcumin component of turmeric been shown to have anti inflammatory benefits, it has been associated with the inhibition of colon, gastric, and breast and skin cancers

Can adding turmeric spice to tonight’s dinner give you all these benefits? Perhaps not. If a substance is poorly absorbed, has a high rate of metabolism, or is rapidly eliminated it is considered a substance with low bioavailabity. Curcumin fits this profile. (For more see the article “Bioavailability of Curcumin: Problems and Promises.”)

So while it won’t hurt to sprinkle powdered turmeric on your favorite dish, there may be more effective ways to integrate turmeric into your diet.

One option is to ferment this nutritional powerhouse. A study published in the International Journal of Food Science and Technology found that the bioavailability of turmeric increased in rats when it was fermented. According to the study,

“Plasma antioxidant concentration was higher in rats administered fermented turmeric beverage than other turmeric products. . . “

How can we ferment turmeric? One option is to make a “turmeric bug.” This is similar to the ginger bug used frequently for beverages like ginger soda. The process is quite simple and a great choice for those new to fermentation. Grate raw turmeric, combine with water and sugar, and place on shelf away from direct sunlight. Continue to feed the blend with more sugar and turmeric until there are signs of fermentation. Turmeric powder may be substituted for the raw turmeric.

For detailed instructions see “How to Make a Turmeric Bug.”

What can you do with your turmeric bug?

1. Turmeric Lime Soda

This is a family favorite. With a hint of turmeric flavor and a nice burst of lime this probiotic beverage is full of immune boosting punch.

For detailed instructions see Delicious Cancer-fighting Beverage: Turmeric Lime Soda.

2. Beet Kvass with Turmeric

Beet kvass is a wonderful cleansing tonic. Typically beet kvass is made with chopped beets, filtered water and salt. Whey is often used a starter. Why not substitute a turmeric bug for the whey, or add turmeric root along with the beets?

For detailed instructions see How to Make Beet Kvass.

3. Turmeric Gelatin

Once you find a turmeric beverage you enjoy, it’s simple to transform into a delectable gelatin treat. Whisk 2 cups fermented turmeric beverage (or turmeric bug) with 1.5 tablespoons Gelatin. (I prefer naturally derived gelatin sourced from grass fed cows.) Heat the mixture to allow the gelatin to dissolve thoroughly. Add honey or stevia for added sweetness.Pour into mold and refrigerate.

4. Fermented Ketchup

I take my favorite ketchup recipe and add 1/2 cup turmeric bug to ferment the blend for a couple of days. The turmeric adds a nice twist to the spicy flavor. View the ketchup recipe here.

With all of its medicinal properties, fermented turmeric offers a welcome addition to any kitchen.

This article shared at Healing with Food Friday, Mostly Homemade Mondays, Wellness Wednesday, Friday Favorites

Read More...

Homemade Turkey Stock

With the holidays and flu season upon us, it's a great time to think about making homemade broth. The turkey carcass makes a great base for a healthy, rejuvenating stock. What are the health benefits of chicken/turkey/meat broth? According to the article The Benefits of Bone Broth found at Nourished Kitchen:

As the bones cook in water – especially if that water has been made slightly acidic by the inclusion of cider vinegar – minerals and other nutrients leach from the bones into the water. Homemade broth is rich in calcium, magnesium, phosphorus and other trace minerals. The minerals in broth are easily absorbed by the body. Bone broth even contains glucosamine and chondroitin – which are thought to help mitigate the deleterious effects of arthritis and joint pain.

The key to nutritious meat stock is in the gelatin. In her book Nourishing Traditions, Sally Fallon writes:

Gelatin acts first and foremost as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn's disease. Although gelatin is by no means a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, allowing the body to more fully utilize the complete proteins that are taken in. Thus, gelatin-rich broths are a must for those who cannot afford large amounts of meat in their diets. Gelatin also seems to be of use in the treatment of many chronic disorders, including anemia and other diseases of the blood, diabetes, muscular dystrophy and even cancer.

Getting the broth to gel can be easier said than done. In my experience, beef stock made from knuckle and marrow bones gels easily.Turkey carcasses gel easily.  Chicken stock can be tricky. Stock made with chicken feet consistently offers a gelatin-rich broth. It is relatively simple provided you can buy the feet; I get mine from a local poultry farmer or online. Online options include:

•             Blackwing Quality Meats
•             White Oak Pastures 
•             Slanker's

The following 10-minute video demonstrates the stock-making process (including the use of chicken feet).

---

Recipe for Chicken/Turkey Stock (excerpts from Nourishing Traditions)

1 whole free-range chicken or 2-3 pounds bony chicken parts
(Turkey carcass/bones can be easily substituted.)

Gizzards and/or feet (optional)

4 quarts cold filtered water
2 tbls vinegar
1 large onion, coarsely chopped
2 carrots peeled and coarsely chopped
2 celery sticks, coarsely chopped
1 bunch parsley

Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30-60 minutes. Bring to a boil and remove scum that rises to the top. Reduce heat, cover and simmer for 6-24 hours. About 10 minutes before finishing the stock, add parsley. Strain and refrigerate broth.

---

Bone stock provides the foundation for the GAPS (Gut and Psychology Syndrome) diet, which we have integrated for the last three years.

With its easy absorbability, great taste, and rich concentration of nutrients, meat stock makes a great medicine.

Read More...