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Digital Subscriptions > PlantBased > October-17 > WONDERSPICE


A pinch of turmeric can go a long way

Terrific turmeric

Every now and then a new superfood pops up from nowhere and is claimed to provide an endless list of benefits when consumed. One of the most recent in this long conveyer belt of health foods is turmeric. The vivid orange spice which gives curry its famous colour comes from the turmeric root and has been used for its medicinal properties for thousands of years. It’s once again rising to popularity, though.

Turmeric originates from the curcuma longa plant grown in Southeast Asia and it is the dried root of the plant which is ground into the powder that we use in cooking.

Much of the research into turmeric seems to show a wealth of health benefits, though it should be noted that most studies into turmeric have been in laboratories and the effects on human health are less well-researched.

For those who believe in the wonders of turmeric, it is the active component curcumin which seems to be the key to its benefits. Curcumin is a substance which has strong anti-inflammatory and antioxidant properties which can prove incredibly useful for the body. In fact, some believe that curcumin can actually be more effective than prescription drugs.

The most documented health benefit of turmeric is it being an anti-inflammatory. Controlling inflammation is incredibly important for fighting multiple diseases and its thought that turmeric’s ability to do this may be the key to its other health benefits.

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About PlantBased

Welcome to the first ever issue of PlantBased magazine! The times are changing and this is perhaps the most exciting time for the vegan movement that we’ve ever seen. You may be questioning why it is, therefore, that the title of this magazine has changed from Cook Vegan to PlantBased. Everything in this magazine is still vegan and we only want to expand and improve upon the content that you’re used to. However, we believe that if we are to make veganism more accessible for all, it is important that everybody feels a part of it; under our new title we feel we can encourage even more people to embrace a plant based lifestyle. Everybody eats plants. The tricky thing can be convincing people that they needn’t eat anything other than plants. With over 75 plant based recipes and ideas, we think we have the magazine that can prove to anybody that plant based eating is delicious and exciting! The food revolution is only just beginning — I hope you will join us and I look forward to being a part of this revolution together.