Anti-Inflammatory Properties of Turmeric Tea – from Jessica Ball, M.S., R.D.

Ginger and turmeric both have impressive anti-inflammatory benefits. The compound in ginger called gingerol is responsible for its pungent flavor, and its protective properties. Gingerol has been found to improve inflammatory conditions from a common cold to inflammatory bowel disease. Being from the same family of plants, turmeric is no exception. Curcumin is, again, center-stage when it comes to anti-inflammation. Its effectiveness has led to curiosity about developing curcumin-based drugs for disease treatment.

Like many classic food pairings, ginger and turmeric truly are better together. A study in the International Journal of Rheumatic Diseases tested the effects of a ginger-turmeric mixture on symptoms of rheumatoid arthritis. Though the study was done on rats, the anti-inflammatory tonic was more effective than the drug indomethacin, which is commonly used to manage arthritis symptoms. Ultimately, they found that ginger and turmeric together were effective for reducing arthritis severity and complications. These anti-inflammatory benefits also affect our endocrine system, whose hormones regulate many bodily functions. One study found that through these hormonal effects, ginger and turmeric may influence how fat is distributed around our bodies.

Turmeric Tea Recipe

PREP TIME: 2 MINUTES
COOK TIME: 7 MINUTES
TOTAL TIME: 12 MINUTES

AUTHOR: BOBBY PARRISH

This ginger and turmeric tea will help boost your immune system and keep you healthy during the cold and flu season.

INGREDIENTS:

  • 5 cups of water
  • the yellow peel of 1 lemon: use a veggie peeler
  • 2-inch piece of ginger cut in thin rounds
  • 2-inch piece of turmeric root cut in thin rounds or grated
  • tiny pinch of cayenne pepper
  • 1 crack of black pepper
  • juice of 1 lemon
  • 1 teaspoon virgin coconut oil, butter, or avocado oil
  • 1/2 teaspoon honey, preferably raw

INSTRUCTIONS:

Bring the water, lemon peel, ginger, turmeric, cayenne, and black pepper to a bare simmer, turn the heat down to low, cook for 7 minutes. You don’t want the pot to bubble or boil, it’s harmful to the nutrients in the turmeric. Take off the heat and squeeze in the lemon juice and stir in the coconut oil. Strain the tea into a cup and add 1 teaspoon of honey. If using raw honey, wait for the tea to cool down a few minutes so the heat doesn’t destroy some of its nutrients. Enjoy!

 

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