Curcumin - Supplement or Tasteful Spice?

If you had an ailment 3000 years ago, more than likely you might seek a cure from a medicine doctor.  These doctors treated anything from general wounds and infections, to more severe medical afflictions.  A key treatment might have included the brightly colored spice turmeric.  Curcumin is responsible for the yellow color in this Indian spice, along with curry powder.

Current research is focusing on the beneficial properties of Curcumin.  Curcumin has been studied for its role in prevention of both Alzheimer’s disease and cancer since it is a powerful antioxidant with strong anti-inflammatory benefits.  It is now thought that one of the keys to lowering risk of cancer, diabetes or heart disease is to lower inflammation in the body.

A few epidemiological studies (ones in which an association exists between two things) revealed that individuals consuming foods with turmeric or curry a few times a month has less incidence of Alzheimer’s disease and cognitive problems than those who ate the spices less than once a month. 

UCLA Neurologist John Ringman studied Curcumin supplements in Alzheimer’s patients.  The study results showed no differences in patients treated with Curcumin supplements versus a placebo.  However, this study and others do show Curcumin has poor or uncertain absorption when taken in supplement form versus used as a food spice.

Research does show the supplement Curcumin has the potential to interact with blood thinning agents, NSAIDS (i.e. Motrin/Advil) and prescription medications metabolized by the liver.  In addition, this supplement is not recommended for those with liver or gallbladder disease.

Still to this day in India turmeric is referred to as “holy powder” for its health benefits.  Since turmeric has anti-inflammatory properties, why not include it in your regular diet? However, instead of grabbing a supplement, reach inside your spice cabinet and create a tasty recipe using turmeric or curry, which has the potential to benefit your health and possibly lower risk of Alzheimer’s and cancer.  That sure beats visiting a medicine doctor.

Healthy Cookies for Valentine's Day?

Healthy Turkish Cookies 

(An adaptation of an original Turkish Cookie)

 This weekend I woke up wanting to make a treat for my sweetheart's Valentines Day gift.  Many of you know I grew up being the family baker and my fun was making something each week for the family to enjoy.  I have greatly curtailed my baking so Jeffrey and I can look like our jobs but I still think it is important to have an occasional treat.

I wanted to come up with a cookie that was low in sugar compared to other cookies, tasty and made with real whole foods.

A tasty Turkish cookie I had made in the past was too high in sugar and carbohydrates so I came up with this variation.  It has less than a third of the sugar of the original recipe, with the flour solely coming from wheat and buckwheat to make it healthier and less inflammatory to the body.  I added the dark chocolate and almonds to give it some texture and crunch, adding phytochemicals and healthy fat. 

You can add the sugar/cinnamon combination for some dusting but it is tasty without it.  They are not too sweet but give you a little bite in the mouth, excellent paired with a cup of tea or coffee.

These cookies can be kept in the freezer for when you need a little indulgence.  Take out one or two and know you won’t be breaking your health bank.  Enjoy!

Ingredients:

1.25 cups whole wheat flour

.75 cups buckwheat flour

¾ teaspoon of baking soda

¼ teaspoon of salt

2 sticks of butter

2 teaspoons of ground cardamom

2 tablespoons of instant powdered espresso

½ cup of 100% organic cane sugar

½ cup of light brown sugar

1 tablespoon of vanilla extract

2 tablespoons of 1% milk

1 large egg

1.5 cups of dark chocolate (greater than 70%), chopped

½ cup of chopped raw or dry roasted almonds

Optional:

1 tablespoon of sugar

½ tablespoon of ground cinnamon

Instructions:

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper or liner.

Sift together flours, baking soda, and salt and set aside.

In a medium bowl, cream together butter, sugars, cardamom, and powdered espresso till smooth with an electric mixer.  Add vanilla extract, egg and milk and beat till smooth.  Slowly add dry ingredients and mix well.  Add dark chocolate and almonds.  Chill dough for 15-30 minutes.

Spoon about 1 inch cookies into balls on baking sheet and slightly press to flatten.  Dust with sugar/cinnamon mixture if desired.

Bake for 10 minutes and cool before removing from baking sheets.  Once cooled, can be stored in airtight container or frozen till needed.  Makes about 52 cookies.

                                      

Nutrition Facts:

Per Cookie:

Calories                   94

Protein                     1.2 grams

Carbohydrates      10 grams

Fat                             5 grams

Fiber                         1 gram

Sodium                    47 mg.