Turmeric

Turmeric or Indian saffron is originates from Curcuma longa a plant native to Asia and now grown in humid, tropical areas throughout the world. Turmeric, a botanical, sold as an herbal supplement ranks among the most widely used dietary supplements. Turmeric has a long history of use in Ayurvedic medicine for conditions ranging form asthma and liver disease to allergies and rheumatism. Unfortunately scientific validation fails to substantiate the majority of medical claims made for turmeric. Active medical components of turmeric root seem to be limited to the small concentration of curcuminoids of which curcumin remains the most abundant. Volatile essential oils provide flavor while the yellow turmeric root finds use in coloring butter, macaroni and cheese. Proponents hype turmeric and curcumin for preventing and treating a variety of cancers. One of the leading researchers in the area worked at the famed M. D. Anderson Cancer Clinic in Houston. He published more than 500 papers several of which were cited more than 1000 times each. Then a whistleblower alleged data manipulation and major journals retracted papers and others issues corrections. So much for the cancer benefits. Turrmeric may bind iron in the intestine leading to iron deficiency and anemia. Lead contamination regularly occurs and the commercial product often contains remnants of cancer causing chemicals and toxic solvents. Bacteria may be present in turmeric supplements. Perhaps counter-intuitively the less expensive products may contain laboratory synthesized curcumin substituted for the natural product.