This is a very interesting and helpful discussion going on here! Let me add some other benefits of Haldi I read about some time back. a) It boosts the effect of chemo drug paclitaxel and reduces its side effects. b) It stops the growth of new blood vessels in tumors. c) It helps in the treatment of psoriasis and other inflammatory skin conditions. d) Studies are showing positive effects of turmeric on pancreatic cancer. e) Studies are also showing positive effects of turmeric on multiple myeloma. One caution: Turmeric should not be used by people with gallstones or bile obstructions.
Haldi indeed is a magic ingredient! It is a natural antiseptic and antibacterial agent. It is useful in disinfecting cuts, burns, boils and acnes. It prevents melanoma and causes existing melanoms cells to die. As one of the friends already says, haldi is a natural liver de-toxifier. It is a natural anti-inflammatory that works without any side effect. It is a natural painkiller and cox-2 inhibitor. Haldi prevents metastases from occurring in many different forms of cancer. Haldi has been used in India for more than 2500 years. It is believed that it was the first ingredient that was ever used as a dye.
Yes, I agree with Jaya. Haldi not only has good anti-cancer properties but is useful against Alzheimer’s disease too. In the year 2007 itself, US scientists had reported that curcumin which is the active ingredient of turmeric helps stimulate the immune system cells in Alzheimer’s disease. This in turn helps to slow down the progression of the disease. As far as cancer is concerned, studies have shown that turmeric suppresses cancer tumors. Researchers have also been able to prove that curcumin has been shown to block the activity of a gastrointestinal hormone implicated in colorectal cancer. In general, people who eat lots of turmeric are less susceptible to cancer.
hi friends, this thread really rocks with more input from more members.after hearing about the properties of turmeric, i would like to add turmeric in anything that i cook.thanx to all the contributors,
Friends, Let me share with you some more information about Haldi or Turmeric. Turmeric is a member of the Ginger family. The Scientific Name is Curcuma Longa. It is not only used in Indian curries, but also put into other South Asian cooking recipes. In Japan, Haldi is used in tea. Apart from all the properties mentioned above, the active ingredient Curcumin has anti-tumor properties. Recent research has shown turmeric to be helpful in fighting a number of STDs like Gonorrhea and Chlamydia. Using turmeric while cooking non-veg like meat and fish is believed to kill the germs in the dead animals. In Asia, Sangli in Maharashtra is the largest producer of turmeric.:cool2:
Friends, Having discussed about the numerous benefits of Haldi, we must keep in mind that today we use the powdered form more often. We seldom use the rhizomes. Turmeric powder i.e. the Haldi available in packets can be heavily adulteratred. This can be a health hazard. In the powdered form of Haldi, there is high adulteration with Starch Powder and Saw Dust. Dies like Metanil Yellow are used to color the starch powder or saw dust to bring the colour of Haldi. Poisonous Lead Chromate is also believed to be used liberally to adulterate powdered Haldi. Lead can cause or worsen anaemia and kidney damage. :confused2:
Dear all, I was talking to my mom about this thread. I asked her about the ways in which we can add more Haldi to our menu. She taught me the recipe of Haldi Ka Achaar. INGREDIENTS 250 gms Turmeric Root (Haldi) 2 tbsp Mustard Oil 1 tsp Mustard Seeds (Rai) 1 tsp Fennel (Saunf) 1 tsp Amchur METHOD Peel haldi and chop into very small pieces. Heat mustard oil in a pan and put rai and saunf in it. When rai starts cracking add Haldi pieces and stir fry till the pieces turn soft. Add Amchur. You can also add Jeera and Salt to your taste.
Priya, You can also try this recipe:: Haldi ki sabzi Ingredients Haldi rhizomes - 250gm cauliflower peas some red chilles green chilles ginger coriender chopped red chilly powder dhanyia powder salt to taste cumin seeds hing curd 2 cups ghee some water Method Cut the cauliflower in pieces (not much required) Mix chilly powder, dhanyia powder and salt with the curd and wip it so that there is no lumps keep it side Now heat the ghee in the pan and fry gobi until it is soft keep it aside. Fry peas in same pan just for 3-4 min.keep it aside. Peel the haldi and grate it In the same pan put more ghee when it is hot add hing and then put cumin seed when it crackles add red and green chillies fry for a min.and now add haldi fry until it becomes golden or dark in colour (if not properly fried it will give bitter taste, by looking to it u can feel it is fried, constantly move the spoon so that it donot stuck on wok it almost takes 15 min. to be fried) Now add to it the curd mixture already prepared ginger and fry it till the curd leaves the ghee add some water and then add gobi and peas fry it for 10 more min and the sabzi ir ready. Sprinkle coriander leaves.
