Tumeric has a number of health benefits, including naturally cooling the body and also improving immunity. A number of studies have proven the antioxidant properties of the spice as well. This is why golden milk and golden lattes with turmeric powder in them have started making appearances in cafes around the world. Most of the benefits of turmeric have been credited to the presence of certain compounds called curcuminoids. In turmeric powder, about 1 to 6 per cent curcuminoids are present, which lend the spice its antioxidant properties. Along with curcuminoids, turmeric also has some 34 essential oils. These compounds lend turmeric its health benefits which include protecting the brain, boosting digestion and immunity, providing relief from arthritic pain and even prevention of cancer!
Does Cooking Turmeric Destroy Its Benefits?
Most of our culinary usage of turmeric involves either cooking it at high temperatures or fermenting it in pickles. But are we destroying its benefits by cooking it? According to a research study conducted by the Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, boiling and pressure cooking turmeric for long duration, may lead to a loss of curcumin compound of turmeric. The researchers observed the effect of heat on curucumin in turmeric in three different situations- boiling for 10 minutes, boiling for 20 minutes and pressure cooking for 10 minutes.