The use of Turmeric and the Covid "Miracle": A Personal Testimony

IMPORTANT/ PLEASE READ THE FOLLOWING CAREFULLY 

What is presented is an extraordinary experience in which turmeric powder appeared to successfully combat Covid or at least a strain of it. However, I feel that it is very important to make a number of statements which should be read first before reading my account . 

1 Turmeric powder is a well-known Indian spice used alot in cooking and has anti-viral properties.

 2 However, there is NO evidence that it can cure fully Covid. In my case, it seemed to keep the virus at bay but it cannot stop re-infection. 

3  I strongly believe in taking the vaccine which has proved to be very successful. Like turmeric powder it seems to give some vital immunity to the body.

 4 Initally, I believed that my experience with turmeric was possibly a  placebo effect for which there is serious scientific evidence. If it works for you...it work works for you. If  it does not work work for you...it does not. It is as simple as that. I cannot prove my own experience. It happened to me...and perhaps it has happened to others especially in India where turmeric is sometimes regarded as a medicine...but not a mainstream one ofcourse. 

5  However I later discoved that  it was probably not a  placebo effect but  that turmeric may only work with  certain strains of Covid. 

6   I am not a doctor but please taken the following account seriously.

The Personal Testimony.........

 In early 2020  (pre vaccines) I was heading home to Chalvey which is a part of Slough. I went up the steps to my flat. I was feeling very breathless as I did so. I was automatically opening and closing my mouth. As I entered my home it stopped inexplicably. Suddenly, there was a "whoosh!"... which virtually "sucked" out  all of my my physical energy in seconds...and as such I had to lie down on the bed. It was bizarre.

Now, I could hardly move...Moreover, my appetite had totally disappeared. For five days or so I was without any intake of food  Then, I suddenly remembered something very important. For sometime I had been using turmeric for my legs to help "cure" them of my arthritis. It worked  for me but possibly not for others. Then for some reason I stopped taking it..I wondered whether it could be used for Covid even though it was not recognised by WHO or the World Health Organisation as having no medical value in this context

. Anyway, somehow or other I managed to get into the kitchen and took some water with a spoonful of turmeric powder. As soon as I did that I lost conciousness and woke up in the morning. What followed blew my mind. I moved one of my legs and it triggered a positive reaction in which I felt a subtle energy zip through it. The same happened with the other leg. My physical energy was at last coming back. I could not believe it......It was like Lazarus coming back from the dead...

Anyway, on another occasion whilst I was out and about I came to realize that the taste in my mouth had disappeared. Fortunately, it lasted for for just five minutes. This brief symptom is normally associated with mainstream Covid but luckily I had taken some turmeric powder earlier on (plus ginger).

In early 2021 I did have an experience of dizzines, and two far less serious bouts of it. This is also regarded as a possible symptom of Covid. Again, I used turmeric as a means to help combat it. 

Now, I must make it fundamentally clear that turmeric does NOT  fully cure Covid. I do strongly believe in the use of  the vaccine as it is based on solid medical science. Yet, I do though think it can be a very good adjunct to the treatment of Covid. It would be great if further serious scientific research was undertaken by experts into this subject. There are some indications that this may already may be  happening as google searches reveal.

A  Word of Warning.

Initially, I used turmeric as a cooking powder in my local store. However, I later discovered that it is possible that such Indian spices may in some cases contain lead chromate. This is used for notably giving chilli and turmeric a brighter colour than would be otherwise. In other words, a way to attract the customer...even though the long term effects of such chromate could cause medical problems. Thus, I have been sourcing  turmeric (organic ideally)  which ofcourse is more expensive than the cooking turmeric found on shop shelves. 

PS. The key to my success with my first direct Covid experience was that my stomach was largely if not  wholy empty... and the spoonful of turmeric powder was used in water. 

Also, turmeric may be able to successfully tackle certain strains of Covid as science seems to indicate so far. This work may have been replicated. Click on the following in which the key component of turmeric known as curcumin is used in the link. This indicates that my own experience was probably genuine, and real and not a placebo effect. 

Some References to the above

An article on lead chromate

Google Search listing on lead chromate

Google Search listing on Covid and turmeric

Youtube listing on Covid and turmeric

Turmeric

From Wikipedia, the free encyclopedia

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This article is about the plant and rhizome used as a spice. For other uses, see Turmeric (disambiguation).

"Haridra" redirects here. For the river in India, see Haridra River.

Turmeric
Inflorescence of Curcuma longa
Turmeric rhizome and powder
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Monocots
Clade:	Commelinids
Order:	Zingiberales
Family:	Zingiberaceae
Genus:	Curcuma
Species:	C. longa
Binomial name
Curcuma longa L.[1]
Synonyms
Curcuma domestica Valeton

Turmeric (pronounced /ˈtɜːrmərɪk/, also /ˈtuːmərɪk/ or /ˈtjuːmərɪk/^[2]) is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking.^[3] The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.

The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin.^[4]

Turmeric powder has a warm, bitter, black pepper–like flavor and earthy, mustard-like aroma.^[5][6]

Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration.^[4]

Although long used in Ayurvedic medicine, where it is also known as haridra,^[7] there is no high-quality clinical evidence for using turmeric or curcumin to treat any disease.^[8][9]

Botanical view of Curcuma longa

Contents

• 1Origin and distribution
• 2History
• 3Etymology
• 4Botanical description
  • 4.1Appearance
  • 4.2Inflorescence, flower, and fruit
• 5Phytochemistry
• 6Uses
  • 6.1Culinary
  • 6.2Dye
  • 6.3Indicator
  • 6.4Traditional uses
• 7Adulteration
• 8Medical research
• 9See also
• 10References
• 11External links

Origin and distribution[edit]

The greatest diversity of Curcuma species by number alone is in India, at around 40 to 45 species. Thailand has a comparable 30 to 40 species. Other countries in tropical Asia also have numerous wild species of Curcuma. Recent studies have also shown that the taxonomy of Curcuma longa is problematic, with only the specimens from South India being identifiable as C. longa. The phylogeny, relationships, intraspecific and interspecific variation, and even identity of other species and cultivars in other parts of the world still need to be established and validated. Various species currently utilized and sold as "turmeric" in other parts of Asia have been shown to belong to several physically similar taxa, with overlapping local names.^[10][11]

History[edit]

Turmeric has been used in Asia for centuries and is a major part of Ayurveda, Siddha medicine, traditional Chinese medicine, Unani,^[12] and the animistic rituals of Austronesian peoples.^[13][14] It was first used as a dye, and then later for its supposed properties in folk medicine.^[8][9]

From India, it spread to Southeast Asia along with Hinduism and Buddhism, as the yellow dye is used to color the robes of monks and priests. Turmeric has also been found in Tahiti, Hawaii and Easter Island before European contact.^[15] There is linguistic and circumstantial evidence of the spread and use of turmeric by the Austronesian peoples into Oceania and Madagascar. The populations in Polynesia and Micronesia, in particular, never came into contact with India, but use turmeric widely for both food and dye. Thus independent domestication events are also likely.^[13][14]

Turmeric was found in Farmana, dating to between 2600 and 2200 BCE, and in a merchant's tomb in Megiddo, Israel dating from the second millennium BCE.^[16] It was noted as a dye plant in the Assyrians Cuneiform medical texts from Ashurbanipal’s library at Nineveh from 7th century BCE.^[15] In Medieval Europe, turmeric was called "Indian saffron.^[15]

Etymology[edit]

The name possibly derives from Middle English or Early Modern English as turmeryte or tarmaret. It may be of Latin origin, terra merita ("meritorious earth").^[17]

Botanical description[edit]

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Appearance[edit]

Turmeric farm on Deccan Plateau

Turmeric is a perennial herbaceous plant that reaches up to 1 m (3 ft 3 in) tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found.

The leaves are alternate and arranged in two rows. They are divided into leaf sheath, petiole, and leaf blade.^[18] From the leaf sheaths, a false stem is formed. The petiole is 50 to 115 cm (20–45 in) long. The simple leaf blades are usually 76 to 115 cm (30–45 in) long and rarely up to 230 cm (7 ft 7 in). They have a width of 38 to 45 cm (15 to 17+1⁄2 in) and are oblong to elliptical, narrowing at the tip.

Inflorescence, flower, and fruit[edit]

Turmeric flower

Wild turmeric, Australia

At the top of the inflorescence, stem bracts are present on which no flowers occur; these are white to green and sometimes tinged reddish-purple, and the upper ends are tapered.^[19]

The hermaphrodite flowers are zygomorphic and threefold. The three sepals are 0.8 to 1.2 cm (3⁄8 to 1⁄2 in) long, fused, and white, and have fluffy hairs; the three calyx teeth are unequal. The three bright-yellow petals are fused into a corolla tube up to 3 cm (1+1⁄4 in) long. The three corolla lobes have a length of 1.0 to 1.5 cm (3⁄8–5⁄8 in) and are triangular with soft-spiny upper ends. While the average corolla lobe is larger than the two lateral, only the median stamen of the inner circle is fertile. The dust bag is spurred at its base. All other stamens are converted to staminodes. The outer staminodes are shorter than the labellum. The labellum is yellowish, with a yellow ribbon in its center and it is obovate, with a length from 1.2 to 2.0 cm (1⁄2 to 3⁄4 in). Three carpels are under a constant, trilobed ovary adherent, which is sparsely hairy. The fruit capsule opens with three compartments.^[20][21][22]

In East Asia, the flowering time is usually in August. Terminally on the false stem is an inflorescence stem, 12 to 20 cm (4+1⁄2 to 8 in) long, containing many flowers. The bracts are light green and ovate to oblong with a blunt upper end with a length of 3 to 5 cm (1 to 2 in).

Phytochemistry[edit]

Curcumin keto form

Curcumin enol form

Turmeric powder is about 60–70% carbohydrates, 6–13% water, 6–8% protein, 5–10% fat, 3–7% dietary minerals, 3–7% essential oils, 2–7% dietary fiber, and 1–6% curcuminoids.^[8]

Phytochemical components of turmeric include diarylheptanoids, a class including numerous curcuminoids, such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin.^[8][4] Curcumin constitutes up to 3.14% of assayed commercial samples of turmeric powder (the average was 1.51%); curry powder contains much less (an average of 0.29%).^[23] Some 34 essential oils are present in turmeric, among which turmerone, germacrone, atlantone, and zingiberene are major constituents.^[24][25][26]

Uses[edit]

Culinary[edit]

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Turmeric" – news · newspapers · books · scholar · JSTOR (June 2017) (Learn how and when to remove this template message)

Cleaning turmeric rhizomes with boiling water in Myanmar.

Drying turmeric rhizomes in Myanmar.

Turmeric powder

Curry using turmeric, referred to as haldi ki Sabzi, a dish from India

Ganghwang-bap (turmeric rice)

Patoleo – sweet rice cakes steamed in turmeric leaves consisting of a filling of coconut and coconut palm sugar prepared in Goan Catholic style

Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.^[5][6] It is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake sfouf. In India, turmeric leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (chondrõ).^[27] Most turmeric is used in the form of rhizome powder to impart a golden yellow color.^[5][6] It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a principal ingredient in curry powders.^[5][28] Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger.^[28] It has numerous uses in East Asian recipes, such as a pickle that contains large chunks of fresh soft turmeric.

Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various Iranian khoresh recipes begin with onions caramelized in oil and turmeric. The Moroccan spice mix ras el hanout typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as geelrys (yellow rice) traditionally served with bobotie. In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as bánh xèo, bánh khọt, and mì Quảng. The staple Cambodian curry paste, kroeung, used in many dishes, including fish amok, typically contains fresh turmeric. In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as rendang, sate padang, and many other varieties. In the Philippines, turmeric is used in the preparation and cooking of Kuning and Satay. In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as yellow curry and turmeric soup. Turmeric is used in a hot drink called "turmeric latte" or "golden milk" that is made with milk, frequently coconut milk.^[29] The turmeric milk drink known as haldi doodh (haldi means turmeric in Hindi) is a traditional indian recipe. Sold in the US and UK, the drink known as "golden milk" uses nondairy milk and sweetener, and sometimes black pepper after the traditional recipe (which may also use ghee).^[29]

Dye[edit]

The golden yellow color of turmeric is due to curcumin.^[4] It also contains an orange-colored volatile oil.^[28] Turmeric makes a poor fabric dye, as it is not light fast, but is commonly used in Indian clothing, such as saris and Buddhist monks' robes.^[6] It is used to protect food products from sunlight, coded as E100 when used as a food additive.^[4][28] The oleoresin is used for oil-containing products.^[4]

In combination with annatto (E160b), turmeric has been used to color numerous food products.^[4][28] Turmeric is used to give a yellow color to some prepared mustards, canned chicken broths, and other foods—often as a much cheaper replacement for saffron.^[28][30]

Indicator[edit]

Turmeric dispersed in water is yellow under acid and brown under alkaline conditions

Turmeric paper, also called curcuma paper or in German literature, Curcumapapier, is paper steeped in a tincture of turmeric and allowed to dry. It is used in chemical analysis as an indicator for acidity and alkalinity.^[31] The paper is yellow in acidic and neutral solutions and turns brown to reddish-brown in alkaline solutions, with transition between pH of 7.4 and 9.2.^[32]

Traditional uses[edit]

Curcuma domestica Valeton, a drawing by A. Bernecker around 1860

Khandoba's newer temple in Jejuri, where devotees shower turmeric powder (bhandara) on each other

In 2019, the European Medicines Agency concluded that turmeric herbal teas, or other forms taken by mouth, on the basis of their long-standing traditional use, could be used to relieve mild digestive problems, such as feelings of fullness and flatulence.^[33]

Turmeric grows wild in the forests of South and Southeast Asia, where it is collected for use in classical Indian medicine (Siddha or Ayurveda).^[8] In Eastern India, the plant is used as one of the nine components of nabapatrika along with young plantain or banana plant, taro leaves, barley (jayanti), wood apple (bilva), pomegranate (darimba), Saraca indica, manaka (Arum), or manakochu, and rice paddy. The Haldi ceremony called gaye holud in Bengal (literally "yellow on the body") is a ceremony observed during wedding celebrations of people of Indian culture all throughout the Indian subcontinent.^[34]

In Tamil Nadu and Andhra Pradesh, as a part of the Tamil–Telugu marriage ritual, dried turmeric tuber tied with string is used to create a Thali necklace. In western and coastal India, during weddings of the Marathi and Konkani people, Kannada Brahmins, turmeric tubers are tied with strings by the couple to their wrists during a ceremony, Kankana Bandhana.^[35]

Friedrich Ratzel reported in The History of Mankind during 1896, that in Micronesia, turmeric powder was applied for embellishment of body, clothing, utensils, and ceremonial uses.^[36]

Adulteration[edit]

As turmeric and other spices are commonly sold by weight, the potential exists for powders of toxic, cheaper agents with a similar color to be added, such as lead(II,IV) oxide ("red lead"). These additives give turmeric an orange-red color instead of its native gold-yellow, and such conditions led the US Food and Drug Administration (FDA) to issue import alerts from 2013 to 2019 on turmeric originating in India and Bangladesh.^[37] Imported into the United States in 2014 were approximately 5.4 million kilograms (12 million pounds) of turmeric, some of which was used for food coloring, traditional medicine, or dietary supplement.^[38] Lead detection in turmeric products led to recalls across the United States, Canada, Japan, Korea, and the United Kingdom through 2016.^[38]

Lead chromate, a bright yellow chemical compound, was found as an adulterant of turmeric in Bangladesh, where turmeric is used commonly in foods and the contamination levels were up to 500 times higher than the national limit.^[39] Researchers identified a chain of sources adulterating the turmeric with lead chromate: from farmers to merchants selling low-grade turmeric roots to "polishers" who added lead chromate for yellow color enhancement, to wholesalers for market distribution, all unaware of the potential consequences of lead toxicity.^[39]

Another common adulterant in turmeric, metanil yellow (also known as acid yellow 36), is considered by the British Food Standards Agency as an illegal dye for use in foods.^[40]

Medical research[edit]

See also: Curcumin

Turmeric and curcumin have been studied in numerous clinical trials for various human diseases and conditions, with no high-quality evidence of any anti-disease effect or health benefit.^{[8][9][41][42]} There is no scientific evidence that curcumin reduces inflammation, as of 2020.^[8][9][43] There is weak evidence that turmeric extracts may be beneficial for relieving symptoms of knee osteoarthritis.^[44]

See also[edit]

• Alpinia zerumbet
• Curcuma xanthorrhiza
• Curcuma zedoaria
• Etlingera elatior
• Kaempferia galanga
• Domesticated plants and animals of Austronesia

References[edit]

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2. ^ "Turmeric (pronunciation)". Merriam-Webster Dictionary. 2015.
3. ^ Priyadarsini, KI (2014). "The chemistry of curcumin: from extraction to therapeutic agent". Molecules. 19 (12): 20091–112. doi:10.3390/molecules191220091. PMC 6270789. PMID 25470276.
4. ^ Jump up to:^{a b c d e f g} "Curcumin". PubChem, US National Library of Medicine. 21 November 2020. Retrieved 25 November 2020.
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24. ^ Hong, SL; Lee, G. S; Syed Abdul Rahman, SN; Ahmed Hamdi, OA; Awang, K; Aznam Nugroho, N; Abd Malek, SN (2014). "Essential Oil Content of the Rhizome ofCurcuma purpurascens Bl. (Temu Tis) and Its Antiproliferative Effect on Selected Human Carcinoma Cell Lines". The Scientific World Journal. 2014: 1–7. doi:10.1155/2014/397430. PMC 4142718. PMID 25177723.
25. ^ Hu, Y; Kong, W; Yang, X; Xie, L; Wen, J; Yang, M (2014). "GC-MS combined with chemometric techniques for the quality control and original discrimination of Curcumae longae rhizome: Analysis of essential oils". Journal of Separation Science. 37 (4): 404–11. doi:10.1002/jssc.201301102. PMID 24311554.
26. ^ Braga, ME; Leal, PF; Carvalho, JE; Meireles, MA (2003). "Comparison of yield, composition, and antioxidant activity of turmeric (Curcuma longa L.) extracts obtained using various techniques". Journal of Agricultural and Food Chemistry. 51(22): 6604–11. doi:10.1021/jf0345550. PMID 14558784.
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30. ^ NIIR Board of Consultants & Engineers (2006). Complete book on spices & condiments : (with cultivation, Processing & uses). Delhi: Asia Pacific Business Press. pp. 188–191. ISBN 9788178330389.
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32. ^ Berger, S; Sicker, D (2009). Classics in Spectroscopy. Wiley & Sons. p. 208. ISBN 978-3-527-32516-0.
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External links[edit]

Wikimedia Commons has media related to Curcuma longa.

Wikispecies has information related to Curcuma longa.

•  The dictionary definition of turmeric at Wiktionary