This afternoon as I sat on the porch enjoying the chirping birds and warm sun, a page from the newspaper flapped in the wind and caught my eye. I briefly wondered, “what are those curious yellow worms?” As I approached the paper, I read the title- “Turmeric May Help Treat Diabetes.”
I sniffed the paper and thought to myself, “Gosh, turmeric is a largely underutilized spice in the western world.” Eastern cultures have used it for many centuries, is there something more to turmeric than just food coloring or flavor? Here is what I found:
Researchers at the University of Newcastle’s Nutraceuticals Research Group recently announced that a compound present in turmeric, called curcumin, could potentially prevent or delay the onset of Type II Diabetes. When curcumin is combined with omega-3 fats, it could potentially stop the inflammation that impacts insulin secretion and function in Type II Diabetes.
To understand the individual and synergic effects of curcumin and omega-3 fats, the scientists are conducting study on four groups of patients. Group 1 will get curcumin (capsules contain 200 mg of curcumin) only, Group 2 will get omega-3 fat (one gm of omega-3 fat) only, Group 3 will get both, and Group 4 will serve as a control group.
Correct, when you hear turmeric, the first thing that pops into your head is Indian food. Interestingly, turmeric has been used for thousands of years to treat a variety of conditions, such as fighting infections and some cancers, reducing inflammation, and treating digestive problems. Seems now, it has the potential to treat diabetes.