Turmeric Tea for Colds & Flu
by Dr. Sarah Cimperman, ND
Turmeric has a long history as
both a food and a medicine. Traditionally it has been used to treat small pox,
arthritis, liver disease, digestive problems, menstrual disorders, and cancer,
as well as respiratory conditions and infections. Curcumin, one of the active
compounds inside turmeric, may be best known for its anti-inflammatory activity,
but research studies show that it also has a wide range of antiviral activity.
It can inhibit herpes simplex virus, hepatitis B virus, Japanese encephalitis
virus, human T-cell leukemia virus type 1 which has been linked to blood cancer,
and human papillomaviruses including high-risk HPV-16 and HPV-18 which have been
associated with cervical cancer. Turmeric can also inhibit influenza viruses,
including H1N1. Influenza viruses treated with prescription antiviral drugs can
develop resistance, but those treated with turmeric do not.
Turmeric is the star of this
tea, but there are other important ingredients. Aromatics like ginger, cinnamon,
and chili peppers have anti-inflammatory effects as well as other health
benefits. Ginger has been used for thousands of years to treat colds, arthritis,
migraine headaches, nausea, and high blood pressure. Cinnamon has been shown to
lower blood sugar, lower cholesterol, and fight infections. Capsaicin, an active
compound in chili peppers, is being studied for its roles in pain relief, weight
loss, and cancer prevention.
You can drink this tea
unsweetened or stir in a spoonful of honey. Honey is a good choice during colds
and flu because it can soothe sore throats and quiet coughs. One study of
children with upper respiratory infections found that honey reduced the
frequency of coughing, the severity of coughing, and the sleep quality of
children as well as parents.
Turmeric Tea with Ginger and
Cinnamon
This tea is delicious hot or
cold. I like to make it in advance and strain it the following day or just
before I’m going to drink it. The longer the aromatics steep in the tea, the
stronger their flavor and effect.
Ingredients:
1 tablespoon of ground turmeric
1/2 organic lemon, finely
chopped (fruit and peel)
2 inches of fresh ginger root,
finely chopped
1 dried chili pepper (chile de
árbol or other)
1 cinnamon stick
4 cups filtered water
Raw, local honey for serving
(optional)
Directions:
1. Add the turmeric, lemon,
ginger, chili pepper, cinnamon, and water to a medium saucepan.
2. Bring the mixture to a boil
over medium heat.
3. Reduce the heat to low and
simmer for 20 minutes.
4. Turn off the heat, cover the
mixture, and set aside for 20 minutes or more.
5. To serve, strain the tea and
discard the solids. Reheat if desired. Pour into individual cups and stir in a
teaspoon of honey (optional).
6. To store, transfer the tea
to an airtight glass container and keep it in the fridge.
References are available upon
request. Dr. Sarah Cimperman, ND
is a naturopathic doctor in private practice in New York City and
author of the book,
The Prediabetes Detox: A Whole-Body Program to Balance Your Blood Sugar,
Increase Energy, and Reduce Sugar Cravings (www.prediabetesdetox.com).
Follow Dr. Cimperman on Facebook, Twitter and her blogs, A Different Kind of
Doctor and The Naturopathic Gourmet. Find her at
www.drsarahcimperman.com.
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