Curcumin, a compound found in turmeric, is appreciated by both fold and modern medicine. It has been shown that this compound acts as an anti-inflammatory agent and it has been linked to inhibition of gastric, breast, colon, and skin cancer.
However, there is a small issue in regard to turmeric. Namely, it is difficult for the body to absorb, meaning that we need to find a way to include turmeric into our diet and reap its health benefits more easily. A recent research has shown that the best way to do this is to ferment it. According to a study published in the International Journal of Food Science and Technology, the bioavailability (absorption) of turmeric has increased in rats when fermented.
As shown by the study, “plasma antioxidant concentration was higher in rats administered fermented turmeric beverage than other turmeric products.” Therefore, fermentation of turmeric turns the curcumin into easily digested “metabolites”, active anti-inflammatory and cancer-fighting compounds.
In case you have been wondering how to do this, let us tell you that the fermentation is very simple and it resembles the process of making real ginger-ale. All you have to do is to grate raw turmeric, mix it with water and raw honey and put it on a shelf away from direct sun exposure. You can also use turmeric powder as substitution, but raw turmeric is a far better option.
Read on and learn how to prepare a Turmeric Lime soda which will improve your digestion, ease pain, and reduce inflammation.
Turmeric Lime Soda Recipe
- 6 cups water
- 2 organic lemons/ lime or a combination of both ( zest and juice)
- 1 cup thinly sliced turmeric (unpeeled)
- ¾ cup raw honey
Combine the sliced turmeric with a quart of water and bring them to boil. Boil about 20 minutes or until the water turns golden-yellow. Simmer for additional 20 minutes and let it cool off. Then, add the zest, juice, and honey and transfer the mixture to a large mason jar or two smaller ones.
Add a tablespoon of freshly grated turmeric to the mixture and stir. Screw on the lid and let it stand on the counter for 2-3 days (hot weather) or 4-5 days (winter). Make sure you shake the jar once in a while. Strain into bottles and let it carbonate for additional 2-3 days. Then, store it in the fridge and it will last week refrigerated before it goes vinegary.
The honey will ferment gradually, leaving the taste but not the sweetness. Don’t forget to strain or swirl the jar prior consumption. You will see that this tonic is very delicious and refreshing, accompanied with bubbles from the natural fermentation of the honey.
Additional Note: Feel free to add some coconut sugar or stevia before drinking the tonic, but you will probably don’t need any sweetener once you use to its taste.
If you want to prepare a turmeric smoothie with strong anti-viral, anti-inflammatory, and anti-cancerous properties, check out this recipe: http://besthealthyguide.com/turmeric-smoothie-so-tasty-you-wont-believe-it-has-one-of-the-most-powerful-antioxidants-in-the-world/