HALDI-TURMERIC,A POWERFUL ANTIBIOTIC

TURMERIC TURMERIC (Curcuma Longa L), sometimes called 'Indian Saffron', Botanical: Curcuma longa (LINN.) Family: N.O. Zingiberaceae Turmeric is an essential flavoring spice of Indian and other cuisines. The Turmeric rhizome provides the typical yellow color of many curry dishes and helps to make the food more digestible. Turmeric has been used for arthritis, high cholesterol, digestion, liver protection, and obesity. Turmeric also possesses antifungal and antibacterial properties. Turmeric contains curcumin and an essential oil (turmerone, zingiberins). Curcumin increases the secretion of bile by stimulating the bile duct. Curcumin also protects the liver by detoxification, stimulating the gall bladder and scavenging free radicals. In conjunction with the adrenal glands, it inhibits both platelet aggregation and the enzymes which induce inflammatory prostaglandins. Curcumin may also help break down fats and reduce cholesterol Caution: Large doses not recommended in cases of painful gallstones, obstructive jaundice, acute bilious colic and extremely toxic liver disorders. Traditional Ayurvedic Qualities and Uses of Turmeric: Taste/Rasa: Sweet, pungent, astringent, bitter Virya: Hot Vipak: Bitter Guna: Light and Dry, (Balanced by 70% carbohydrates and Earth-root)) Prabhava: improve skin beauty/complexion Dosha: Tridoshic in moderation, increases VP in excess Pharmacology: antibacterial, antiviral, anti fungal, anti yeast, antiallergenic, anti-inflammatory, anti-oxidant, anti-spasmodic, carminative,

diuretic, Indications: acne, allergies, ascites, auto-immune disorders, burns, chicken

pox, diabetes, digestive disorders, gallbladder problems, liver damage, liver

disorders, skin rashes, tumors, ulcers.

anti-tumor