Interest in health benefits of turmeric was born in the U.S. a few decades ago, when researchers noticed that Indians were 13 times less likely to contract colorectal, prostate, and lung cancers than a typical person in the U.S. They traced the cause to a yellow herb traditionally used in Indiaand neighboring countries, haldi or turmeric as it is known there. Today, research has uncovered even more benefits of making turmeric a part of your regular diet through curry-flavored food or turmeric supplements.


  • Turmeric seems to delay liver damage that can eventually lead to cirrhosis, according to a team of researchers at the Medical University Graz inEurope. A lot of turmeric research is being carried out in Europe,Australia, and of course,India.
  • You can reduce the levels of heterocyclic amines in your body if you make a habit of adding turmeric in your food, according to a research carried out atKansasStateUniversity. Heterocyclic amines are formed when meat is boiled, fried, or barbecued.
  • It is possible to slow down the growth of skin cancer, melanoma, and breast cancer with turmeric, according to the studies carried out on rodents at theUniversityofTexas.
  • Cancer cells become more vulnerable to chemotherapy and radiotherapy if they are exposed to turmeric on a daily basis. This finding comes from a team of researchers at theUniversityofSouth Dakota.
  • The rate of Alzheimer’s disease can be lowered by as much as 75 percent if turmeric is made a part of your diet, according to mainstream epidemiologists.


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