At-Home Tips to Alleviate Acid Reflux
Post-dinner burps, regurgitation, or heartburn are unenjoyable and can stop you from getting a satisfying night of sleep. In this blog, we explore ways of alleviating acid reflux at home.
Turmeric… Antioxidant or Curry?
As promised here is the first post about herbs and spices. One spice I have been using for years due to its anti-inflammatory properties as well as its flavor and my love for indian cuisine is Turmeric. Turmeric has been used for thousands of years.You may have noticed the flavor and color in curries, that’s from turmeric or the color of mustard that is also from this colorful spice, but turmerics uses do not stop there.
Turmerics is not only used in the culinary world it has roots in the medical field as well. Turmeric has been used to treat inflammation in the body such as arthritis, digestive issues as well as aiding in slowing the progression of Alzheimer’s disease. Some other studies also show beneficial effects in the prevention of colon cancer. One study done on turmeric showed that a concentration of 0.25 percent was enough to help patients suffering from colitis. What makes this interesting is the concentration is about as much turmeric as you would receive from eating curry.
Due to turmerics powerful antioxidant effects this spice has been shown to have a great anti-inflammatory effects
Dosing chart
Cut root: 1.5 to 3 g per day
Dried, powdered root: 1 to 3 g per day
Standardized powder (curcumin): 400 to 600 mg, 3 times per day
Fluid extract (1:1) 30 to 90 drops a day
Tincture (1:2): 15 to 30 drops, 4 times per day
Caution should be taken when consuming this powerful spice as it can interact with blood thinners as well as tagamet, zantac, pepcid, Nexium, Prilosec and Prevacid.
Below is a bean recipe that I make frequently at home. Packed with veggies and lentils it is a high fiber dish that packs an antioxidant punch!
Curried lentils and veggies
1 cup red lentils
1 ½ cups chicken broth
3 stalks celery diced
1 onion diced
3 cloves garlic minced
1 cups yellow squash
2 carrots sliced
1 Tbsp olive oil
1 tsp turmeric
1tsp coriander
1 tsp curry
Salt and Pepper to taste
In a dutch oven saute onion, carrots, celery, squash. Cook until tender about 2 minutes add garlic. Next add lentils, chicken broth and spices. Cook on medium about 20 minutes. Enjoy!
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