TURMERIC/ HALDI / YOGA    

Turmeric is used as blood-Purifier, Anti-Oxident, Anti-Inflammatory, Skin Tonic And For Alzheimer; How it should be used in Yoga.

Turmeric or our commonly used ‘Haldi’ is a prime example of more ‘ancient food wisdom’ being scientifically proved recently, as being a great health and medicinal spice!
Though hardly an Indian meal goes by without this kitchen-spice in it yet it feels good to have ones’ traditional food wisdom vindicated once more!
“If I had only one single herb to depend upon for all possible health and dietary needs, I would without much hesitation choose the Indian spice Turmeric. There is little it cannot do in the realm of healing and much that no other herb is able to accomplish."--- said Dr. David Frawley, founder of the American Institute for Vedic Studies.

The root of turmeric (actually an underground stem) is an herb of the ginger family. One of its main, active ingredients is ‘curcumin’.
It is commonly used as a blood-purifier, anti-oxidant, anti-inflammatory, expectorant and skin tonic. In Ayurveda & home cures, it has been used as a body cleanser, for colic, flatulence, measles & ringworm, and in asthma, arthritis, muscular & inflammatory disorders, urinary infections, jaundice etc. to mention a few! After an accident, it is given to the patient, by boiling in milk---to prevent/ stop internal bleeding, infection and inflammation and heal internal injuries quickly. It is also commonly used (externally and internally) to cure sore/ infected throats and inflamed glands in the neck.

But of late, the versatility of turmeric in the treatment of chronic and complex diseases such as cancer, multiple sclerosis and rheumatoid arthritis is being investigated and researched at a frantic pace!
In recent years, studies have shown that curcumin's antioxidant and anti-inflammatory properties may be powerful enough to break up the amyloid plaques in the brain that contribute to Alzheimer's disease (AD). The rate of Alzheimer's in India (where curcumin is widely consumed) is among the lowest in the world.

Curcumin has also been shown to lower cholesterol by prompting the liver to discharge bile.
It is being found to lower the risk of cancer, arrest the spread of breast cancer to the lungs, enhance cancer-fighting power, and reverse the side-effects of commonly prescribed chemo-therapy. Very important is its ability to decrease the spread of cancer.
American researchers have found that turmeric could improve morning stiffness and swelling in patients with rheumatoid arthritis.
A study in a Nashville University (USA) has shown its efficacy in arresting the progression of multiple sclerosis!
Japanese researchers hail its effectiveness in colitis and inflammation of the intestines.
More research is needed before we can say conclusively that curcumin is a cancer-fighter or an Alzheimer's-preventive, but research is underway and everyone is eagerly watching the results!
No doubt the race to patent turmeric as a drug and grow it exclusively is on by the International MNCs!
Traditional/ household uses of Turmeric have been mentioned. Some more uncommon uses are as follows:--
·        Turmeric mixed with honey is used to treat anaemia.
·        Dry haldi powder, mixed with a few drops of honey and some juice of a few bitter gourd (Karela) leaves is used to treat measles.
·        Its juice or powder mixed in plain buttermilk is highly beneficial in intestinal problems and for chronic diarrhoea.
·        About 20 drops of the juice of raw turmeric, mixed with a pinch of salt and taken on an empty stomach effectively expels worms.
·        Half a tsp of the powder (or fresh turmeric grated), mixed with warm milk, is a wonderful remedy for chronic coughs, sore throats tonsillitis and especially for bronchial asthma.
·        After an accident, let the victim drink a cup of warm milk in which some haldi (fresh or powder) has been boiled. It prevents internal bleeding, infection & inflammation & heals internal injuries quickly.
All in all---do not worry about not getting enough ---we get it in almost every meal, in India. We need only increase its consumption in its raw form, in salads or with meals; and use it with a little more awareness!