BarleyBrains,
From
The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating by Rebecca Wood
http://store.cybermacro.com/rebecca-...hole-foods.php
"TURMERIC
Indian Saffron, Yellow Ginger (Curcuma Zanga)
The rhizome, or root of turmeric, is bright orange but otherwise has the skin and shape of its relative, ginger. Turmeric is boiled, peeled, dried, and ground into a powder. This powder is an essential ingredient in Iridian cuisine. It is also used as a yellow dye for clothing (especially the robes of Buddhist monks), and as a dye for margarine and some dairy products. Turmeric originated in India.,
Health Benefits Turmeric is the highest known source of beta carotene. It tones the spleen-pancreas, liver, and stomach. It strengthens the immune system, enhances digestion, and helps dissolve uterine tumors, cysts, and gallstones. Turmeric is antibacterial and may be used to regulate blood sugar for diabetics.
The bright yellow pigment in turmeric appears to inhibit the development of colon cancer. Turmeric may also be used topically to reduce canker sores and cold sores. Apply the powder directly to the afflicted area or mixed with water to form a paste.
Combined with coriander and cumin, turmeric aids in the digestion of complex carbohydrates. It also aids in the assimilation of protein and so is good to combine with milk for very young children. Turmeric is tridoshic in moderation; in excess; its astringency can agitate vata.
Use In addition to its mustard yellow color, turmeric tends to food a warm, musky aroma and flavor that's slightly astringent. The yellow color may stain cIothing, and it will temporarily color counters, wooden spoons, and other kitchen surfaces that it comes in contact with. To improve its flavor and medicinal properties, saute it briefly in ghee or oil before cooking it with other ingredients. As an essential ingredient in curry, turmeric may be used to add color and flavor to any vegetable or grain dish. I sometimes add a little to breads to make them more digestible.
Buying Light quickly reduces the color, flavor, and aroma of turmeric, so purchase in small quantities and store tightly covered in a dark glass jar. Turmeric has, however, excellent heat stability.
See Ginger Family; Herbs and Spices."
The
Karma CookBook: Great Tasting Dishes to Nourish Your Body and Feed Your Soul by Dragana G. Brown with Boy George
http://store.cybermacro.com/KarmaCover.php has a Lentil and Cumin Soup recipe that with carrots, celery, shiitake mushrooms, onions, sunflower oil, bay leaves, sea salt, and lemon slices, contains turmeric.
Healing With Whole Foods: Asian Traditions and Modern Nutrition by Paul Pitchford
http://www.simply-natural.biz/Healin...hole-Foods.php contains many references to turmeri ncluding a dash in one recipe:
"T'OFU EGGLESS SALAD
2 cakes tofu
1/2 cup dill pickles
2 tablespoons nutritional yeast
(optional)
1f& cup mustard
% teaspoon salt
1f2 cup mayonnaise or salad dressing
Dash of turmeric (adds color)
1 green onion, chopped (optional)
. Option: Simmer tofu in water for 5 minutes to make it more digestible and encourage the flavors of the remaining ingredients to
blend.
. Crumble tofu into a bowl.
. Add all the other ingredients.
. Mash and mix it together.
. Chill before serving as a salad or sandwich
spread.
. Serves 6-8."
On the Internet there are a few recipes containing turmeric that might be macro:
http://www.macrobiotics.com.au/blackeyebeans.htm
http://www.ascentmagazine.com/column...mns&issueID=16
You decide.
Thank you, very much.
_||_
Bruce Paine.