From time to time we come across questions from our customers that we feel would be beneficial for all our followers. We’ve decided to share these questions with you as well as the answers we have provided for them. Hopefully these questions and answers will prove to be helpful information for you and your optimal health.
Today’s question:
-Jeff R
Q I know when cooked, a lot of foods may lose some nutritional value. Seven has a lot of great information about Turmeric but I’ve never read anything about cooking it and what it does to it. When I cook with Turmeric, does it still contain all the benefits?
A For best results, we always suggest consuming the rawest form of any food. Cooking at high temperatures for an extended period of time will naturally diminish their nutritional value.
With that said, a study reported the active ingredient in Turmeric, curcumin, becomes unstable when cooked at high temperatures. But even though heat may breakdown curcumin, other studies have shown turmeric to retain and even increase its anti-inflammatory and antioxidant properties.
Fairly mixed review in my opinion because curcumin is said to carry most of the benefits of Turmeric. I can’t give you a definitive answer because I don’t believe one has been established. Most studies about Turmeric have been conducted with a raw form… Which when doing so, should be taken with black pepper extract to ensure optimal absorption.
People in India have been cooking with Turmeric for centuries and using it for its therapeutic benefits, so it’s hard to believe everything is lost when cooked.
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Did you know: India has one of the lowest rates of Alzheimer's in the world [1]
Again, to be safe, I always suggest consuming food in its rawest form to preserve their nutrients and reap the most benefits.
Hopefully this helps, thanks for the question Jeff.
Related Article: 5 Powerful Ways to Ditch Inflammation
References:
[1] https://nutritionfacts.org/2015/11/12/where-are-the-lowest-rates-of-alzheimers-in-the-world/
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