By Rachel Sircy
I love eggs. I have them pretty much every morning for breakfast despite the fact that I have cholesterol problems. I really wouldn’t recommend this for anyone else who has cholesterol issues, but we all have to take baby steps toward better health, right? Well, that’s what I’m telling myself for now, anyway. I’m taking a few baby steps right now toward eating more whole and organic foods. I am trying little by little to purge my diet of chemicals and high glycemic index foods like white flour and sugar. It’s really slow going. But then, so was the change that I made when I switched to eating totally gluten free. Believe me, I would love to tell you that I was a gluten free crusader from the first minute I got that awful news from the doctor that I was a celiac, but that would be a lie. It took me almost a year just to decide to really eat gluten free all the time. I kept wondering whether the doctor might not be wrong. I actually went back to the gastroenterologist about 9 months or so after I was initially diagnosed just to have him check all the lab and endoscopy reports again and make 100% sure that what he was telling me was right.
So, my latest discovery of food that can be used as medicine is turmeric. Turmeric is a powder made from a dried and ground root that is vibrantly yellow and is related to ginger. I had always kind of heard from one person or another that turmeric is supposed to be good for you, but I never knew how or why. I had some sitting in my spice cabinet that had been there for quite a while just waiting to be used. I love to eat curried things: Singapore style rice noodles, chana masala, etc. Somehow, though, whenever I try to replicate these recipes at home, they never taste right. So, my poor container of spice just sat there, ignored for quite a while. It wasn’t until I was reading the transcript of a lecture series given by Dr. Mimi Guarneri, the founder of the Scripps Center for Integrative Medicine, that I decided to get my little container of turmeric out and put it to good use.
As it turns out, all of those things that I had heard people mention now and again in passing about the health benefits of turmeric are true. There have been a number of scientific studies done on the compound, curcumin – the compound that gives turmeric it’s signature yellow color – has some significant health benefits. Curcumin has been used as an alternative treatment for cardiac patients, reducing the number of heart attacks patients have after a bypass surgery. It has also been used as an anti-inflammatory and pain reliever for osteoarthritis patients and has been found to work as well as ibuprofen. It also has been shown to reduce inflammation in the digestive tract. All of these health benefits were of interest to me. As a celiac, of course I deal with a lot of inflammation in my digestive tract. I also wake up with back pain every morning and, last but not least, I am at a higher risk for chronic cholesterol problems. So, each morning for about three weeks I’ve been sprinkling a little turmeric on my scrambled eggs. Of course, it would be best if I could get myself to just eat the scrambled egg whites. One day I’ll get to the place where just plain egg whites don’t seem so hopelessly tasteless, but I’m not there yet. I can’t really tell you if turmeric is healing some of the inflammation in my digestive tract or if it’s improving my cardiovascular health. What I can tell you is that it seems to be significantly decreasing the amount of pain that I have in my back. I’m actually kind of shocked at how much it seems to be helping.
Now, the caveat here is this: I put a LOT of turmeric on my eggs in the morning. I usually don’t cook it in the eggs, I sprinkle it on top. It’s definitely not the most delicious way to consume turmeric, but it seems to work a bit better for the stiffness and pain when I eat it that way. Also, in most of the scientific studies on turmeric, the patients involved were taking way more than your average culinary doses of turmeric. You can get turmeric supplements at health food stores or almost anywhere you can buy vitamins, but you need to talk to your doctor before you start taking any new supplement!
Right now, I’m focusing on just using more turmeric and curry powder as I cook and seeing how much better I feel after that. I really don’t like taking pills, even supplements. So, food first, capsules later (if the food doesn’t fix what ails me).
You can read the abstracts or even the whole articles on turmeric on the National Center for Complementary and Integrative Health’s website: nccih.nih.gov. You can also checkout this article on Healthline.com, which breaks down some of those studies for you and also has links to the medical studies from which the information was taken: https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric#section5. (Truth be told, I hate any article titled “Top 10” Anything. I always feel like they’re trying to fill space or sell me something, or both, but I appreciate the way the author on health line included references for everything he wrote. I’m married to a teacher, so bibliographies and reference numbers always make me feel warm and fuzzy inside.)
Here is a picture of my Curried Eggs and (No) Ham. I put the turmeric in the eggs and then scrambled them and also added spinach to compensate for the fact that I actually did eat some bacon with these…