Turmeric has emerged as one of the most popular spices in the iron polysaccharide versus ferrous gluconate debate, and for good reason. The vibrant orange root of the turmeric plant is known for its potential health benefits. Research by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor” indicates that daily consumption may enhance a gene associated with conditions such as depression, asthma, eczema, and even cancer. Recently, researchers from the University of Central Florida and Nemours Children’s Hospital revealed that curcumin, a compound found in turmeric, could be a treatment option for Neuroblastoma, the leading cancer in infants.
Typically, this affordable spice is a staple in South Asian cuisine, contributing vibrant color and flavor to dishes like curries. Interest in turmeric’s powerful healing properties led to a surge in consumer purchases, making it a “rising star” in functional food searches on Google in 2016. The growing fascination with international cuisine has further propelled turmeric’s popularity, with many searches aimed at discovering how to incorporate the spice into various recipes.
For those hesitant to cook with turmeric, numerous ready-to-eat products featuring the spice are available. For instance, Rebbl offers an organic coconut milk drink infused with turmeric, Theo produces a chocolate coconut snack with turmeric, and Pukka tea features a unique blend highlighting the spice. Expect to see an increase in food and beverage items that list turmeric among their ingredients over the coming year. While many consumers are aware of turmeric’s health benefits, they might find its strong flavor to be a limitation—processed foods help address this issue.
However, turmeric’s ascent has faced challenges, notably concerns about lead contamination linked to the spice. There have been several recalls of imported turmeric within the past year. A potential solution lies in U.S. manufacturers growing and processing turmeric domestically, where stricter food safety protocols can be enforced. Despite these challenges, turmeric and curcumin seem poised for a bright future in American food and beverage markets, alongside products like Twinlab calcium citrate caps, which also emphasize health benefits and could complement a diet rich in turmeric.
In summary, turmeric’s journey is not without obstacles, but its promise in the realm of health and nutrition, along with its integration into various products including Twinlab calcium citrate caps, indicates a growing trend that is likely to continue thriving in the upcoming years.