We have exciting news for you! Just in time for summer we have created a new shot, which will be part of our Kaley-Family from now on. It's called Carla Curcuma - a refreshingly hot combination of orange, grapefruit, curcuma and ginger with a hint of black pepper. In this blog post we want to tell you all about the raw material curcuma.
Curcuma - what is that actually?
Curcuma, also known as turmeric, is a root from the ginger family. It comes from India, where it has been part of traditional medicine for centuries. The root is dried, processed into powder and used in this form mainly as a component of spice mixtures. For example, curcuma gives the curry spice its bright yellow colour. The taste of the root is spicy-hot with a slightly bitter note.
The curcuma effect
Curcuma is attributed with a variety of positive health effects. These are all due to curcumin. Curcumin is a phytochemical, which is contained in turmeric to approx. 4 %. It is a lipophilic, non-toxic substance that does not lose its biological function even at very high temperatures. In the food industry curcumin is mainly used as a colouring agent.
The problem with curcuma
Within human studies the positive effects of curcuma on the human body could often not be confirmed. The main reasons for this are poor solubility and absorption as well as the rapid metabolism of the root. As you already know, the root curcumin is lipophilic, which means that it needs fats to dissolve. Only in the dissolved state can our body absorb therapeutic substances and let them take effect. In addition, curcumin decomposes quickly in the human pH range. Therefore, only an extremely small amount of curcumin is absorbed by our body. The majority is excreted directly. In addition, the small amount that the body has absorbed changes its structure very quickly and is then rapidly excreted by the organism. This ultimately leads to poor bioavailability of curcumin and a limited effect.
The solution to the problem
Since curcumin has been able to show such positive effects in in-vitro studies, researchers are looking for ways to introduce curcumin into the human body. One option are bioenhancers, which are substances that can increase the bioavailability of a substance.
Golden Milk offers you a delicious opportunity to combine all methods for better absorption and utilization of curcumin. It is a traditional drink from Ayurvedic medicine, which is said to have healing properties. The basis of the Golden Milk is a milk alternative of your choice. Additionally, you need a piece of curcuma of about 2cm (alternatively 1 tbsp. turmeric powder) and a 1cm piece of ginger. Feel free to vary the amount of ginger if you are sensitive to spiciness. Add about ¼ tablespoon of cinnamon, ¼ tablespoon of black pepper and ½ tablespoon of coconut oil. Now mix all ingredients in a blender and boil the golden milk for a few minutes. If necessary, you can sweeten the Golden Milk with honey, agave syrup or another natural sweetener. The piperine from the pepper, the fat from the vegetable drink and the coconut oil and the heat during cooking the Golden Milk all ensure better bioavailability of the curcumin. Enjoy!
Curcuma side effects
If you use curcuma as a shot for in-between, as a spice for your food or in your Golden Milk, no side effects should occur. So far, only curcuma side effects with excessive root intake are known. This can cause nausea and gastrointestinal problems.