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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Turmeric (curcuma longa)
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Turmeric (curcuma longa)
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Sunday, February 23, 2014, 7:29pm Report to Moderator Report to Moderator
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i usually use it in powder, and i love it!

i saw it as root too, i could say "fresh" (like the ginger root): does anyone know if the properties are the same?

are they both readily assimilated by the body?- i  mean which one is better?

and, please, how do you use the fresh turmeric for cooking?
thank you
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Sunday, February 23, 2014, 7:42pm Report to Moderator Report to Moderator

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I assume that the fresh turmeric is the root that the dried form is made  from.  I've seen it in specialty shops but never actually bought it yet. I imagine it can be used the same way that fresh ginger can be used. I'd also be prepared for yellow stains on hands ,cutting boards, etc from handling the fresh root.

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Monday, February 24, 2014, 3:18am Report to Moderator Report to Moderator

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Monday, February 24, 2014, 3:41am Report to Moderator Report to Moderator

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I use the fresh tumeric root that I get in Whole Foods.  It is somewhat labor intensive because you have to use gloves (stains terribly).  I peel it, chop it up, and throw it in my smoothy.  I believe it has the same benefits as the powder.

I'm also using liposomal curcumin (the beneficial ingredient in tumeric) in liquid form.  

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Monday, February 24, 2014, 3:49am Report to Moderator Report to Moderator

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Ee Dan
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I think they are both assimilated well, I would use both powder and also fresh.
Fresh tumeric can be finely chopped/minced and added to curries, soups, stir-fried veggies, or whatever.  Or chop a piece and add it to a fresh vegetable juice.
I think in terms of Ayurveda, tumeric comes under bitter taste, and ginger is pungeant taste, so I would use both - we need all tastes for balance.  I like tumeric around lunch time, and ginger either in morning or evening. they are both good, in terms of anti-inflammatory, and antioxidant properties. and ginger has warming quality, nice in cooler weather.
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