People and modern medicine is aware of curcumin (turmeric component) and its anti- inflammatory properties and is often linked against gastric, colon, breast and skin cancers.
The problem is that it is not easily absorbed by the body. In order to do so you must seek ways to add turmeric into your diet and increase the chances in fighting against diseases and other health issues. Recent studies have shown that fermented turmeric is best. The study was conducted on rats and results were that the bioavailability of turmeric increased in rats when it was fermented.
As indicated by the study, “Plasma cell reinforcement fixation was higher in rats with matured turmeric drink than other turmeric products.”4 Turns out that fermenting before eating turmeric changes the curcumin into easy for digestion “metabolites” which are the dynamic mitigating and tumor battling mixes.
You probably are already asking how to ferment it? Don’t worry because it is very easy like making ginger-ale. Simply grate turmeric in water with raw honey and leave it somewhere away from sunlight. You can also use turmeric powder, but only if you cannot find a fresh one.
Below is one recipe for turmeric lime soda and is very good in battle against pain, angry inflammation and aids in digestion!
1 cup thinly sliced turmeric, unpeeled (if you come up a little short, a bit of ginger in the mix is fine, too)
6 cups of water
3/4 cup raw honey
2 organic lemons (you can also use limes or combo of both if you like)
Put the slices of turmeric in the water and heat up to bubbling. Boil for 20 minutes or more until you get yellowish golden water color. When you notice this simmer for another 20 minutes and after cool it down to body temperature and add the honey and lemon and after pour the mix in a larger 2 liter jar.
Include 1 Tbsp. ground turmeric to this blend and after that mix, and close the jar for 2-3 days in a warm place or 4-5 days in winter, or until marginally bubbly. Blend or shake a little once in a while. Strain into jugs with a loose cap. Let it carbonate for another 2-3 days at room temperature, and after that place in the cooler. In a week or so it will become vinegary, so make sure to use it on time.
Honey will slowly but surely ferment, leaving the taste but not the sweetness. When ready to drink this, swirl to distribute the solids, or strain it if you want a bright fluid. This tonic is tasty and refreshing, with a little fizz from the natural fermentation of the honey. If you wish you can add a little bit of coconut sugar or stevia for desired taste. Enjoy!