This three superfoods that have gone out their way to distinguish themselves are ginger, turmeric and carrots. If you are surprised by that last one, what will follow next is a summation of their attributes, as well as their potential that they hold for you.
-Turmeric, aka Curcuma longa, is a tropical and subtropical rhizome, meaning the root contains the spice, although the leaves are also used in Chinese and East Indian Ayurvedic medicine.
It’s famous for its healing qualities, but there’s also the brilliant yellow hue, and the curry produced from turmeric that gives Indian and Chinese dishes such unmistakable piquancy. Turmeric has no seeds; the roots are used for propagation.
Curcumin is probably the most important active ingredient in this powerful spice, giving it its impressive medicinal clout.
In fact, this compound has been estimated to contain around 150 different therapeutic benefits, including boosting your immunity, protecting your heart and moderating the effects of autoimmune diseases. Here are a few more of the benefits you gain when you ingest turmeric.
• Alzheimer’s disease: Research indicates turmeric may reverse cognitive decline and dementia.One study on three Alzheimer’s patients who took turmeric powder capsules for 12 weeks showed remarkable improvement.
Researchers said, “Both the patients’ symptoms and the burden on their caregivers were significantly decreased.”
• Heart health: Three studies at a Japanese university determined that daily curcumin supplements could improve the risk factors for cardiovascular health to the same degree as moderate aerobic exercise.
• Joint pain: Helping to relieve stiffness caused by arthritis is one of the main benefits of this spice.
• AIDS: Studies demonstrate the remarkable potential turmeric has for AIDS patients, as turmeric is both an antioxidant and antimicrobial.
Research suggests it may help heal skin wounds, inhibit infection-promoting enzymes and proteins, reduce infected cells, and block multiplication of infected T-cells, without the side effects of conventional drugs.
• Epilepsy: Scientists found curcumin to have a neuroprotective affect on epilepsy and related disorders.
-Ginger is essentially the part of the stem that grows underground — hence the name ginger root. It originated in Asia and spread to Europe via Roman traders, making a name for itself as both a medicine and flavor enhancer.
Ginger is potently aromatic with a warm, “zingy” essence, which has made it one of the world’s most sought-after spices. Just a few thin slivers make an incredibly healing tea. Ginger is often ground to a powder for easy sprinkling and can be added to nearly every type of food — soups to cookies to stir fries.
The most powerful compound in ginger, aptly, is gingerol, the oil that also imparts the fragrance. One article notes that studies show:
Participants in numerous studies reported reduced muscle soreness, improved agility and movement, and reduction in swelling, such as knee pain, when using ginger regularly.
• Nausea: Besides aiding digestion and soothing the tummy trouble known as colic, ginger is known as being able to relieve nausea.
• Diabetes: Researchers conducted a study to investigate the effects of ginger on the fasting blood sugar of 41 participants. The end result of the randomized, double-blind, placebo-controlled clinical trial showed that just 2 grams of ground ginger decreased the patients’ fasting blood sugar by 12 percent.
• Memory: Ginger has been shown to improve memory; in one study, 60 healthy, middle-aged women underwent doses of either plant extracts or a placebo over a two-month period.
-From the Umbelliferae family, carrots are a go-to veggie for innumerable hearty dishes, as well as a handy, crunchy snack. I generally recommend eating carrots in moderation because they contain more sugar than any other vegetable aside from beets.
However, when eaten as part of an overall healthy diet, the nutrients in carrots may provide multiple health benefits. Beta-carotenes (named after carrots), their most prominent nutrient, aren’t manufactured in your body, so they’re required in your diet.
• Heart disease: A 10-year study from the Netherlands showed carrots can help prevent cardiovascular disease. The research focused on the color of foods: green, purple/red, white and yellow/orange. The latter showed the most benefits. In decreased heart disease risk; patients who ate more carrots had a 32 percent reduction rate.
• Cancer: Phytonutrients in carrots such as falcarinol and falcarindiol have been shown to prevent inflammation, possibly by clumping red blood cells to cut the risk of developing full-scale cancerous tumors.
• Digestion: Pharmanews says, “Regular consumption of carrots helps in preventing gastric ulcers and digestive disorders.”
• Vision: Beta-carotenes convert to vitamin A, which is important for vision, especially if you have a vitamin A deficiency; eating carrots helps prevent such a deficiency. Studies also indicate that beta-carotene protects against cataracts and macular degeneration.