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The Muslim Times has the best collection of articles for the war against Covid 19, especially the vaccines.
Source: Time
Turmeric, the bright yellow spice often used in curries, mustards and golden milk lattes, has gained quite a reputation as a superfood. It’s been touted for its anti-inflammatory and antioxidant properties, and hailed as a natural defense against cancer and Alzheimer’s disease.
That reputation, however, may have just gone down a notch: A new review of scientific literature on curcumin, the most well-known chemical in turmeric, suggests that the compound has limited, if any, actual health benefits.
There may still be reason to include the “golden spice” in your diet, say the authors of the new review, published in the Journal of Medicinal Chemistry. But as far as current evidence shows, its most famous compound doesn’t live up to its hype.
Ground turmeric root has been used in Indian and Chinese cooking (and traditional medicine) for centuries. But when the reviewers looked at several recent clinical trials and epidemiological studies on curcumin, they noticed that research findings often weren’t translated correctly in the media.
Dr. Zia H Shah, Chief Editor of the Muslim Times
Suggested reading by Zia H Shah MD, Chief Editor of the Muslim Times
How the Fields of Neurology and Psychology Started in the 19th Century, Out of Religious Dogma
Categories: Food, Health, The Muslim Times
The turmeric to be used should be the hard ones from India and combined with black pepper.
I cannot believe you as a Muslim believe you know more than the knowledge in the Quran