Quote:
Originally Posted by
beefsteak
Was it you, PatColo who posted last week a native Indian "healer" video who advised about needing to use 6:1 coriander to tumeric to compensate for the overheating of the liver that has just been asked to process the tumeric by itself when found in food? He stated that coriander was the required "cooler" that offset the
heat generating property of tumeric in the liver which could damage the liver.
Wish I could find that again...it was about 8 minutes long if I recall, and was only the one male speaker.
There was another "item" that should be consumed" at the same time as coriander and tumeric. THAT WOULD BE FENNEL, also 6:1 tumeric ratio.
I do know that he did NOT mention any black pepper consumption with tumeric which I've read is highly recommended elsewhere. Mercola perhaps?
It's a good thing you spelled out those coriander & fennel words in your post- I just (re)watched his vid in reply 10, and his accent is so thick I could barely recognize those words when he repeatedly spoke them.
Coriander - Wikipedia, the free encyclopedia Coriander (Coriandrum sativum), also known as cilantro, ...
ah but wait, not so fast,
Coriander and Cilantro: What is the Difference?
So any advice out there, for someone like me who would like to get some regular turmeric/curcumin consumption going, but doesn't have regular access to a kitchen for proper cooking? I bought a little 50G bag of turmeric powder a month or so back (< $1), and have just been taking a spoonful's worth 1-2x day around meal time, washing down with whatever fluid is handy. No coriander/cilantro/fennel etc accompaniment. But I'd like to fix that (imagining it is in fact a problem). I think of cilantro as a fresh/green herb, not a powder or pill I can buy a bunch of and keep dry, travel easily with etc. All I've done in light of the vid in reply 10 is, hit my food extra heavy with the black table pepper.. :D
paging OHL! :o