How to make (and use) Highly Bioavailable Turmeric Golden Paste

Curcumin is the active ingredient in turmeric and responsible for its golden colour, but it is not readily absorbed by the body. Once ingested, most of the curcumin gets quickly metabolized before it can get absorbed. Piperine (the heat in black pepper)helps make curcumin more bio-available as it temporarily slows the liver from removing it from the blood.

We now know that the bioavailability, serum levels, and levels of absorption of curcumin all improved dramatically when both are present. One study found that when even 2g (a good dose) of curcumin was ingested, serum levels stayed very low. However, when 20 mg. piperine was added to curcumin the bio-availability increased by 2000%!

Turmeric (Curcuma longa) – benefits, supports arthritis relief, pain relief, cardiovascular health, blood sugar regulation, immunity, wound healing and is a powerful antiinflammatory.

Ginger (Zingiber officinale) – benefits, supports digestion, immunity, infection relief, pain and blood sugar levels.

Cinnamon (Cinnamomum verum/cassia) – benefits, support health due to high levels of antioxidants, anti-inflammatory, blood sugar regulation, infection relief, candida relief and allergies.

Cayenne (Cayenne annum) – benefits, support digestion, relieves migraine pain, weight loss, anti-irritant, joint and nerve pain, boosts metabolism, immune system.

Black Pepper (Piper nigrum) – support digestion, weight loss, infection control, increases bioavailability of other foods, improves cognitive health.

Ingredients
• 1/2 cup turmeric powder (125 mls) – ideally use organic powder
• 1 cup water (250 mls) or a bit more to get desired paste consistency
• 1 teaspoons ground black pepper (7.5 mls) or even 1/2 tsp. if pepper is too irritating
• 1/4 cup (70 ml) cold pressed Olive or un-refined Coconut oil – enhances the bio-availability of curcumin another seven to eight-fold

Theme and variation – this recipe uses additional herbs have other benefits
• 1/2 cup turmeric powder
• 1/4 cup cinnamon powder
• 1/2 teaspoons ground black pepper
• 1-2 Tablespoons ground ginger
• 1/2 teaspoon of cayenne (optional)
• ¾ cup of water PLUS 1 cup water in reserve, if needed
• ½ cup virgin cold pressed coconut oil

When eaten with fat (virgin olive or coconut oil or meat drippings) as is done in India, curcumin can be directly absorbed into the bloodstream through the lymphatic system thereby partially bypassing the liver.

Add turmeric (and other herbs ginger, cinnamon and cayene) to water in a pan. Heat gently whilst stirring. Do this until you get a thick paste, approximately 6 to 10 min. Adjust thickness by adding some water or adding abit more turmeric. Finally, add the pepper and oil. Keep stirring to ensure that all ingredients are mixed properly. Allow it to cool.

Bottle in clean jar with tight-fitting lid and refrigerate it for 4-5 weeks or more. Antimicrobial, un-refined, virgin Coconut oil will help keep it from spoiling sooner. This will ensure you can make it once and use for days. Golden paste changes taste when it is spoiled tasting slightly metallic.

Take 1/4 to 1/2 teaspoon and chase it with water…all done! It‟s one very popular way if you don‟t like the taste (over quickly, no fuss or bother) and a good way is to spread it out through the day. One teaspoon is equal to ~2,000 mg. Best to take smaller quantities 3-4 times per day, especially if battling chronic neuro-degenerative, cardiovascular, pulmonary, metabolic, autoimmune diseases, or cancer. Turmeric Golden Paste may also be taken with honey or popped into a smoothie.

Turmeric Dosage – How much Golden Paste should I take?
It’s a good idea to start gently and let your body adjust – 1/4 teaspoon of turmeric paste, 3 times a day, is a great starting point. Take note of how you feel and if it is giving any benefit. Increase as you feel ready, but again just go gently – perhaps ½ teaspoon 3 times a day and so on.

Link on how to prepare
Golden paste recipe Dr Arjan