turmeric enhanced by black pepper 
feiga_malka
16 y
8,987
Having just read "Anticancer" - by David Serban-Schreiber, I was surprised to learn that turmeric is not really very bioavailable unless mixed with black pepper (piperine) and oil (it's not water-soluble). I know quite a few of us take it. I do, have been taking it in the morning for over a year... But apparently not doing much with it - if you're going to have a 'curry drink' first thing in the morning it'd better be doing something!
http://www.naturalremediescures.com/2008/06/benefits-of-curcumin-turmeric-enh...
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- Re: turmeric enhanced by black peppe... grzbear
16 y
4,770
MoreThis is a reply to # 1,211,877This is a known action and why black pepper or piperine is used in many formulas check out the use of capsaicin too.
Here is one list of substances that piperine is known to increase bioavailability in...
barbiturates
beta-carotene
coenzyme Q10 (CoQ10)
curcumin (extract from turmeric)
dapsone
ethambutol
isoniazid
nalorphine
phenytoin
propranolol
pyrazinamide
rifampicin
selenium (from selenomethionine)
sulfadiazene
theophylline
vitamin B-6 (pyridoxine)
glucose (absorption increased)
amino acids (absorption increased
Note the reference to selenium... among other "nutrients".
The list is from
http://www.delano.com/Articles/piperine-multiplies.html
The site has a more complete list of substances that pierine may affect the bioavailability of one way or the other...
If you check out Middle Eastern, Indian, and Himalayan regional cooking, you will see that turmeric is rarely used by itself... most often it is used in a spice mix of 4 or more spices\herbs that all complement each other in health benefits in one way or the other...
Perhaps mo123 could help us with this... she is one of the resident experts on these herbs and spices IMO.
She gave us some great information on the use of Black Seed a while back.
grz-
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- Re: turmeric enhanced by black peppe... feiga_malka
16 y
4,712
This is a reply to # 1,211,889Thanks you, this is brilliant!
I knew about capsaicin, but not about black pepper. One more ingredient in my morning curry drink!
FM- - Re: turmeric enhanced by black peppe... feiga_malka
16 y
4,753
This is a reply to # 1,211,889And further down the page, a lot of the chemicals whose activity is inhibited by piperine have "flu" in their names... Interrresting!
- Re: turmeric enhanced by black peppe... feiga_malka
16 y
4,712
- Re: turmeric enhanced by black peppe... trapper/kcmo
16 y
4,581
This is a reply to # 1,211,877Advertisement
Hulda Clark Cleanses
Wormwood, Clove, Clarkia, Turmeric, Epsom Salt, Uva Ursi, Goldenrod
this explains another of my cravings - black pepper. i always thought black pepper wasnt good for you so i have tried to curtail it but i keep coming back to it. i love black pepper on my salads.
thanks for this tasty tidbit! - Curry stir fry Quinta_Essentia
16 y
4,417
This is a reply to # 1,211,877you will notice the main ingredient in curry powder is tumeric, another is black pepper. and curry dishes are almost always made with sesame oil and/or ghee. so there you have it, the tradition combined all those ingredients together without anyone really knowing or understanding why. so again we see that the old ways have so much wisdom in them, sort of subconscious wisdom.
- Re: Curry stir fry grzbear
16 y
4,448
This is a reply to # 1,212,035If we all learned to cook (a lost art in my opinion) as our great grandmothers did, we would most likely not have many of the ails we do today.
A quick study will show that certain herbs and spices not only increase nutritional value of the foods eaten with them, but that they also help to prevent possible parasitic infection... the use of ginger with fish in the orient, the use of clove with ham in colonial U.S. etc. etc.
If your great grandmother\grandmother\mother is still alive AND they still have their traditional recipes, make copies and learn how to cook them from scratch... a lot also has to do with cooking times, temperatures, etc. etc... it is NOT a 10 minute microwave thing...
Preparing my "cooked" meals properly and then eating can easily take 2 hours or more... Even a rather complicated salad can take this much time from scratch (I am talking harvesting the vegetables and herbs from the garden to eat within an hour of harvest etc.) is your health worth it?
grz-
- Re: Curry stir fry feiga_malka
16 y
4,526
This is a reply to # 1,212,052Advertisement
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Grz,
I cook. You're absolutely right when you say that every culture has got its synergies when it comes to spices and herbs. I am a great believer in proper food - and it doesn't take two hours to cook a meal. I cook lunch and dinner every day for my kids, and I work, it takes 20 to 30 minutes. I don't harvest my greens as I live in the city. But it can be done. This is just that you don't get put off!
I am also fascinated by the way very similar dishes pop up in different cultures: most tradtional dishes are variations on a theme, adapted to use local ingredients.
Better not get started on food here.(I read food books like porn!)
FM-
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Wormwood, Clove, Clarkia, Turmeric, Epsom Salt, Uva Ursi, Goldenrod
- Re: Curry stir fry grzbear
16 y
4,335
This is a reply to # 1,212,059Yes, one can make meals rather quickly... I can do even better, 5 - 10 minutes from start to finish if I make a smoothie, juice and/or a green food drink, :-)
However, if I am preparing a meal, it takes longer, much longer... all sauces, dressings, spreads, etc. etc. start with the fresh raw ingredients... no boxes, cans or pre-cut meats etc. Many times, especially this time of year, the garden gets a visit first... this, takes time.
One can, with a bit of creativity, make a great meal from seemingly nothing...
I was a professional chef in a past life... food preparation and creation is an art form to me :-)
grz-
- Re: Curry stir fry grzbear
16 y
4,335
- Re: Curry stir fry Quinta_Essentia
16 y
4,489
This is a reply to # 1,212,052thats a great idea about recording those old recipes. they get lost and thats too bad. we only find out later how much wisdom was sewn up in those traditions. i make some type of curry dish about three times a week, wouldnt live without it.
a thai cook is teaching me how to make traditional thai curry and its amazing. one of his tricks is to marinate the meat in tamarind overnight, this creates the most succulent, soft, delicious meat you will ever eat. this guy makes thai curry in the back room of a convenience store, the quality is like a $25 restaraunt meal but you get it in a take out carton for $6. i badger him about the process and he is slowly telling me his recipe.Advertisement
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- Re: Curry stir fry trapper/kcmo
16 y
4,268
This is a reply to # 1,212,173i love tamarind. i eat it right out of the pod when i can get it. it helps rid the body of fluoride!
- Re: Curry stir fry grzbear
16 y
4,469
This is a reply to # 1,212,181It is specifically things and knowledge like this that makes me believe that man has been through this before...
grz-
- Re: Curry stir fry grzbear
16 y
4,469
- Re: Curry stir fry trapper/kcmo
16 y
4,268
- Re: Curry stir fry Newport
16 y
4,407
This is a reply to # 1,212,052Advertisement
Hulda Clark Cleanses
Wormwood, Clove, Clarkia, Turmeric, Epsom Salt, Uva Ursi, Goldenrod
>>
If we all learned to cook (a lost art in my opinion) as our great grandmothers did, we would most likely not have many of the ails we do today.
<<
I have said this for decades; my grandmother put a whole new spin on cookery and food combining out of tradition not some book.
And we aren't talking cooking this way due to lack of wealth because although not money rich there certainly wasn't a shortage of commodities until Adolph’s Stormtroopers came calling...
- Re: Curry stir fry grzbear
16 y
4,471
This is a reply to # 1,212,299"I have said this for decades; my grandmother put a whole new spin on cookery and food combining out of tradition not some book."
that "tradition" likely came from thousands of years of knowledge passed down from one to another... as you said, not from some "book".
Good post.
grz-
- Re: Curry stir fry wombat
16 y
4,352
- Re: Curry stir fry Newport
16 y
4,467
This is a reply to # 1,212,328For something as simple as bean soup Grandma would soak northern beans (small navy beans) until they just begin to sprout then peel them by squeezing them. Both mouth feel and gastro-intestinal benefits cannot be duplicated...
Decades later I understand that by the first signs of sprouting the carbs have changed dramatically and all toxic gasses have been let go. Removing the peel at that point is simply to ensure a better mouth feel...luxury... :)
- Re: Curry stir fry Newport
16 y
4,467
- Re: Curry stir fry grzbear
16 y
4,471
- Re: Curry stir fry feiga_malka
16 y
4,526
- Re: Curry stir fry grzbear
16 y
4,448
- The Curry Cure UserX
16 y
4,449
- Re: The Curry Cure Quinta_Essentia
16 y
4,434
- Re: The Curry Cure UserX
16 y
4,259
This is a reply to # 1,212,204Me neither. I'm seeing lots of curry and sardines with mustard in my future... that is... if sardines are relatively safe to eat. Gotta research the best kindsa fishies... and other brain goodies.
- Re: The Curry Cure Quinta_Essentia
16 y
4,469
This is a reply to # 1,212,300I have researched this quite a bit and can tell you that sardines are easily the best fish to eat in terms of high omega 3 content, high DHA content, high calcium content, vitamin D content, etc. while at the same time neglibile mercury and other contaminants. only problem is they taste awful. a strong curry sauce with onions and garlic definitely help to liven them up.
http://vm.cfsan.fda.gov/~frf/sea-mehg.html
- Fantastic!!! UserX
16 y
4,316
This is a reply to # 1,212,389Thank you so much for that link! I actually like sardines with a bunch of mustard on saltine crackers... but your curry suggestion just made me hungry! Thanks for the idea!
- Fantastic!!! UserX
16 y
4,316
- Re: The Curry Cure Quinta_Essentia
16 y
4,469
- Re: The Curry Cure UserX
16 y
4,259
- Re: The Curry Cure feiga_malka
16 y
4,579
This is a reply to # 1,212,193I do "anti-inflammatory" rice when somebody is not feeling good - brown rice, turmeric, cinnamon, cayenne, now black pepper, onions, garlic. Add a few raisins, cover with chopped cilantro and parsley just before serving.
- Re: The Curry Cure Quinta_Essentia
16 y
4,434
- Re: turmeric enhanced by black peppe... grzbear
16 y
4,770
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