Cooking and Heating Turmeric Enhances Nutrients

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you know i promote turmeric a lot because it’s one of the most amazing herbs for inflammation and many other things but i always have people that comment you know you don’t want to heat it because it’s going to destroy the phytonutrients so i just want to let you know that is a complete myth you would think heat will destroy all compounds but in the case with certain herbal remedies apparently it seems to enhance certain phytonutrients which is quite ironic because heat destroys enzymes now just as a quick side note i had the idea that heat destroyed things and that’s why one time i promoted a video talking about sardines and when they can sardines they destroy the omega 3 and i just assume that of course i never tested it and i put this video out and then i felt a little weird about putting the video out when i personally never tested the omega-3 from canned tuna or sardines so i actually sent it to the lab to test it cost me like four grand but i found out there were a good amount of omega-3 fatty acids in both sardines and canned tuna so i redid the video and put that data out and i was actually quite surprised because i know they used high heats so apparently when you cook things it might destroy certain things but not other things but this video is on turmeric because it’s such a powerful and popular compound now this is based on a couple studies which i’m going to put the link down below where they measure the total antioxidant capacity so people use tremerican drinks supplements and in their teas in their food and a lot of times they heat it so in this study that this video is about they tested roasting boiling and cooking at temperatures of 180 degrees celsius which is 356 degrees fahrenheit that’s very hot and for 70 minutes and they found certain compounds and i’m going to talk about three three very powerful antioxidants survived in fact were enhanced with this heat so apparently there’s a name for it’s called thermal degradation so apparently it enhances the concentration and it increases the solubility of certain phytonutrients so the first one is for ulic acid so this is an antioxidant it’s great for your skin to protect the skin it’s good to also counter sun damage that phytonutrient was enhanced the next one is called four vinyl guaiacol and this compound enhances something called nrf2 which does two things it decreases cellular stress and it increases the antioxidant defense mechanism in your body so it’s going to help your immune system it’s going to help inflammation and the last one is called the linen which is the compound in vanilla and this is a very powerful antioxidant it’s an anti-inflammatory and it’s also anti-microbial it’s used even as a preservative so anyway the next time you cook or use turmeric in your foods don’t be too concerned about cooking it because there will be some positive benefits in these compounds so if you’re enjoying my content which i hope you are and you’re applying this knowledge to your health and you have a success i’d really appreciate you sharing your success story so click the link down below to my website where you can upload your success story so you can help inspire others