GMO Labeling Explained – What You Need to Know About These Confounding, Loophole-Laden Rules

It has been two years since the U.S. Department of Agriculture passed the regulations mandating the labeling of genetically mandated ingredients. The finalized regulations that have recently been released leave much to be desired. Just Label It, a prominent organization devoted to mandatory GMO labeling, released a statement expressing their disappointment.

Specifically, we are deeply disappointed that the final rule does not clearly require the disclosure of all genetically engineered ingredients, including highly refined sugars and oils, and new GMO techniques like CRISPR and RNAi. The rule fails to require that foods be disclosed using terms that consumers understand like ‘genetically engineered’ or ‘GMO.’ And it leaves consumers in the dark if they live in rural places with poor cell service or don’t have smart phones.”

Related: Gluten Intolerance, Wheat Allergies, and Celiac Disease – It’s More Complicated Than You Think

Labeling Options

Companies have until 2022 to implement these regulations. There are a few GMO labeling options.

Companies can use clear wording to state the presence of genetically modified ingredients on their packaging. Instead of “G.M.O.’’ and “genetically engineered,” they can say “bioengineered” or “BE.”

Companies can use an electronic digital link like a QR code that consumers can read with a cell phone app that will inform the consumer of the ingredients. Such a link must be accompanied by the statement “Scan here for more food information,” or equivalent language.

The amended Act requires that the use of an electronic or digital link to disclose BE food must be accompanied by the statement, ‘Scan here for more food information’ or equivalent language’ – deemed too hard for shoppers. Regulated entities that choose this option are required to include a statement on the package that instructs consumers on how to receive a text message.”

Companies can use a friendly-looking symbol (and the symbol can also be black and white):

Additionally, a phone number or a web address to get more information are options for smaller manufacturers or for small packages.

There is also the “text message” option:

The NPRM proposed text message as an additional disclosure option if the Secretary were to determine that shoppers would not have sufficient access to digital or electronic disclosure. Food manufacturers and retailers that commented on this option were generally supportive of this option. Thus, AMS is adopting the text message option in § 66.108. Regulated entities that choose this option are required to include a statement on the package that instructs consumers on how to receive a text message.

Related: How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering

There are companies like Campbell’s, Mars, Danone, Kellogg’s, Coca-Cola, and Unilever that will be labeling GMOs, regardless of the lax new regulations. Many international corporations, especially those that do business in Europe, already provide those labels. But there are many corporations that haven’t made that same commitment.

Confusing Regulations With Loopholes

The new labeling system seems designed to frustrate all but the most bureaucratic-loving individuals. Companies have to sort through a myriad of expensive and time-consuming labeling conditions. Consumers aren’t offered a simple way to identify GMO ingredients. Some ingredients won’t even be labeled, including high fructose corn syrup, refined sugar beets, certain oils (like canola), and other refined products.

According to the labeling guidelines:

Thus, based on the available scientific evidence, refined beet and cane sugar, high fructose corn syrup, degummed refined vegetable oils, and various other refined ingredients are unlikely to require BE food disclosure because the conditions of processing serve effectively to degrade or eliminate the DNA that was initially present in the raw agricultural commodity.”

While that may be true from a scientific standpoint, it only makes the new regulations problematic in the eyes of consumers. When corn is an ingredient it’s almost always a GMO, and informed shoppers will know that. How much faith will they have in non-organic products containing corn that are not marked BE? This also ignores the possibility of customers choosing non-GMO products for environmental reasons. The refined product may not have any engineered DNA left in the final product but the corn (or beets) will still have been grown with the increased pesticides and other environmentally harmful practices associated with genetically modified crops.

And there are other exclusions.

Incidental additives will not require labeling.

Such an item will only trigger disclosure when it is used as an ingredient that is included on the ingredient list, not when used as an incidental additive.”

To-Go foods are exempt.

Salads, soups, and other ready-to-eat items prepared by grocery stores are exempt from the disclosure requirements.”

Meat and dairy from animals fed GMOs are exempt.

The amended Act prohibits a food derived from an animal from being considered a bioengineered food solely because the animal consumed feed produced from, containing, or consisting of a bioengineered substance.”

Companies will be allowed to use the same equipment on GMO and non-GMO crops.

Gene-edited foods like CRISPR will be exempt.

Businesses with annual sales are less than $2.5m are also exempt.

Related: How To Heal Your Gut

Foods like cheese or yogurt that are made with bioengineered yeasts or rennet are not exempt.

Nothing New

Sixty-four countries worldwide have managed to implement GMO labeling. But the new GMO labeling for the U.S. does the opposite of what it should do. These regulations are not convenient or clear. If anything they’ll probably make grocery shopping even harder for many people.

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FDA Food Inspections Reduced During Shutdown

Most of the food safety inspections have been stopped during the federal government shutdown. FDA Commissioner Dr. Scott Gottlieb says he is trying to figure out what the most essential inspections are and continue those inspections. To achieve this the FDA is said to have to force furloughed workers to work without being paid.

There are important things we are not doing.” – FDA Commissioner Dr. Scott Gottlieb

FDA inspectors are not testing products for salmonella, E. coli, listeria, etc. If companies find contamination issues the FDA will still publically announce the recalls. The FDA is still checking foreign food, but there is virtually no inspections of domestic food production.

We’re doing everything we can to try to maintain our basic consumer protection role. That’s our focus.” – Gottlieb said in interview to NBC

Some of FDA’s work, such as drug approvals, inspections of drug-producing facilities, and regulating tobacco products, are paid for by user fees. They’re not greatly affected by the shutdown. But much of the budget is specifically appropriated by Congress, and it’s on hold. About 7,000 of the agency’s 17,000 employees, or 41 percent of staff, are furloughed.” – NBC

Gottlieb plans to call in about 10% of the FDA’s inspection workforce to re-start the inspections of the “high-risk domestic facilities.” Gottlieb estimates that the FDA employs about 5,000 inspectors and normally does about 160 inspections a month.

It’s something we currently aren’t doing. I think it’s the right thing to do for public safety.”




Researches Say These Weeds Are More Nutritious Than Store-Bought Produce

Researchers from the University of California, Berkeley, reported that nutritious wild greens are growing abundantly in poor urban areas of San Francisco. The researchers, led by Philip Stark, foraged for edible wild greens in disadvantaged neighborhoods classified as “urban food deserts”. Six of the “weeds” were tested for nutrition content including chickweed (Stellaria media), dandelion (Taraxacum officinale), dock (Rumex crispus), mallow (Malva sylvestris), nasturtium (Tropaeolum majus) and oxalis (Oxalis pescaprae). Nutritionally speaking, all of these plants compare favorably to kale.

The wild greens boasted more dietary fibre, protein, vitamin A, sodium, calcium, iron and vitamin K, and provided more energy. Kale’s vitamin C content outshone the species tested, but the researchers suspect other greens such [as] wild mustard (Hirschfeldia incana) and wild radish (Raphanus raphanistrum) might rival it.” – Cocmos Magazine

Researchers have documented 52 different species in San Francisco, most of which are drought tolerant. Other abundant edible weeds include cat’s ear (Hypochaeris radicata), fennel (Foeniculum vulgare), plantain (Plantago lanceolate), sow thistle (Sonchus oleraceus), wild lettuce (Lactuca ludoviciana) and wild onions (Allium spp).

Many of these edible weeds are available year-round. If you’re interested in free food including some that are much more nutritious than most store-bought produce start studying edible weeds in the videos below and also check out FallingFruit.org

Recommended: How To Heal Your Gut

 




Trump Administration Putting Chocolate Milk Back In School Lunches

The U.S. Department of Agriculture is rolling back the Hunger-Free Kids Act championed by Former First Lady Michelle Obama.

The plan to deregulate the school lunch program was first brought up in a press conference in May of 2017. Sonny Perdue, the Agriculture Secretary at that time, said the decision was not an attempt to reduce nutritional standards.

We’re not winding back any standards at all. We are just slowing down the process.”

“This is not reducing the nutritional standards whatsoever.”

Perdue said that children would be more likely to avoid nutritious foods altogether if they weren’t given more options. And if that’s not dumb enough for you, he also said:

I wouldn’t be as big as I am today without chocolate milk.”

The former Georgia governor was joined by Senate Agriculture Chairman Pat Roberts at an elementary school in Leesburg, VA. who also gave us a ridiculous quote:

Try eating a biscuit made with whole grains. It just doesn’t work!”

The Trump administration says they are trying to reduce “unnecessary regulatory burdens” across the federal government.

Former First Lady Michelle Obama initiated the Healthy, Hunger-Free Kids Act as part of her campaign against obesity. The program made some minor improvements in school lunches but it also had some misguided rules as well, and while overall it was not making school lunches healthy, it was a pretty big step in the right direction. Now we are taking a step back to give more control to big business to dictate what our kids eat. But if any of these people knew what they were doing they would know that the fat is not the problem with chocolate milk, it’s the sugar, and the milk itself.

The Trump administration is putting politics before children’s health in ways worse than were expected.” – The Center for Science in the Public Interest




Why Romaine Lettuce and Spinach Keep Trying To Kill Us, and What We Can Do About It

Last week the news told us to throw out your romaine lettuce. Food-safety investigators traced the recent romaine lettuce E. coli outbreak to growing fields in California, but regulators still say it’s unsafe to eat the leafy green in 10 states including New York. As a result of this, the FDA is interested in creating a new labeling standard that would require companies to show where their lettuce comes from. Let’s take a look at Food Poisoning and its link to factory farming, and then we’ll go over supplements that can kill food born pathogens.

E. Coli, Salmonella, and Other Foodborne Illnesses

The foodborne agents causing death the majority of deaths are Salmonella (31%), Listeria (28%), Toxoplasma (21%), Norwalklike Virus (7%), Campylobacter (6%), and STEC E. coli (4%) (Meade 1999).”

For most of these agents, the clinical case fatality rate from foodborne infection is less than 1% but note that for Listeria and Toxoplasma the clinical case fatality rate is 20%. Note also that these averages obscure strong relationships between important factors, such as age and co-morbidity, and disease risk. – John M. Gay

Not all E. coli is bad. You probably have more than one kind of E. coli in your gut right now. It’s a normal part of our healthy bacteria, and they help us digest food, amongst other things. E. coli O157:H7, on the other hand, is pathogenic and can cause bloody diarrhea, sometimes cause kidney failure, and even death.

Recommended: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

E. coli cause disease when the bacteria produces a toxin called Shiga toxin. These bacteria are called “Shiga toxin-producing E. coli,” or STEC for short. O157 is the most common STEC identified in the U.S.

When you hear news reports about outbreaks of E. coli infections, they are usually talking about E. coli O157.” – CDC

The CDC estimates that STEC causes 265,000 illness, 3,600 hospitalizations, and 30 deaths yearly in the U.S.

Trump’s FDA, responding to pressure from the farm industry, delayed the water-testing rules for at least four more years.

E. coli O157:H7 is believed to have evolved from E. coli O55:H7. That strain is also resistant to antibiotics and acidity and can be pathogenic, but O157 is more antibiotic resistant, more able to resist acidity, and more likely to make us sick. Antibiotic resistance allows the bacteria to not just survive, but to thrive in an environment where antibiotics are being administered. The reason for this is when you wipe out competing microbes, the few survivors can proliferate. Factory farming is likely to blame for much the E. coli in our lettuce, and it’s possible that the O157 variant wouldn’t even exist without factory farming.

E. Coli O157:H7 doesn’t always make us sick, but people with weaker immune systems are much more susceptible.

And there’s also the well-known bacteria, salmonella, which is said to be the most common cause of foodborne illness in the U.S. There are actually more than 2,000 different types of salmonella bacteria and these bacteria can cause several types of infection. Most often, these bacteria cause gastroenteritis, but they can also cause typhoid fever, a more serious infection.

Salmonella enterica serovar Typhimurium subtype DT104 appears to be the most likely Salmonella to give us serious trouble, It’s drug-resistant and becoming more and more widespread both in the U.S. and internationally. Again, we have factory farming to blame.

The CDC says that Salmonella is responsible for approximately 1.2 million illnesses a year in the United States, with 23,000 hospitalizations and 450 deaths. Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps. The illness typically runs for 4 to 7 days, and most recover without treatment. Stomach acid tends to destroy Salmonella. One must consume a large amount of the bacteria for an infection to develop unless people have a deficiency of stomach acid. This makes those on acid-indigestion medications more susceptible.

We also have factory farming to thank for many of the Campylobacter outbreaks. Though it’s not commonly reported, Campylobacter bacteria infects an estimated 2.4 million people yearly, making it one of the most common foodborne illnesses, according to the CDC. It’s generally mild and often unnoticed but it can occasionally kill those with weak immune systems. Campylobacter lives in the intestinal tract of birds and can be transmitted from bird to bird through common drinking water and feces contact.

Norovirus, Toxoplasmosis, and Listeria round out the five most common culprits of food poisoning in America. Noroviruses and Toxoplasmosis aren’t infections that can be tied to factory farming. Listeria doesn’t have a mutated cousin that we can blame factory farming for, but just like with other foodborne infections, poor food handling, and poor animal welfare standards do play a large part, and factory farming is often responsible for contaminating produce with Listeria.

When medical researchers at the University of Minnesota took more than 1,000 food samples from multiple retail markets, they found evidence of fecal contamination in 69% of the pork and beef and 92% of the poultry samples. Nine out of ten chicken carcasses in the store may be contaminated with fecal matter. And half of the poultry samples were contaminated with the UTI-causing E. coli bacteria.” – Dr. Michael Greger

How Factory Farming Is Poisoning Our Vegetables

We believe that raw fruits, vegetables, and herbs are absolutely critical to achieving great health, especially when one is attempting to heal from disease. But the CDC reports that around half of all foodborne illnesses are actually caused by raw produce. How does this happen?

Cattle, pig, and poultry factories dump millions of gallons of putrefying waste into massive open-air cesspools, which leak and contaminate nearby water sources used for irrigating crops. That’s one of the most common ways that a deadly fecal pathogen like Salmonella and E. coli O157:H7 can end up contaminating our spinach.

Produce farmers weren’t required to test their irrigation water for pathogens like E. coli or Salmonella. But in 2011, after several high-profile disease outbreaks, Congress ordered a program requiring produce growers to begin testing their water under rules crafted by the Obama administration’s Food and Drug Administration. The program was just about to go into effect when Trump’s FDA, responding to pressure from the farm industry, delayed the water-testing rules for at least four more years. This decision was made six months ago.

On November 26th, the FDA announced that it had traced an E. coli outbreak in romaine lettuce back to growing regions in parts of central and northern California. A previous outbreak was traced back to Yuma farms in California, which were voluntarily testing their water for pathogens. Most of California’s farmers are now testing for pathogens in their water sources. It’s likely that the most recent contamination comes from a farm or farms that have been testing their water.

Villaneva and Gary Waugaman said the monthly testing is not foolproof; it minimizes, but doesn’t eliminate, the risks. Also, pathogens from livestock and other animals can get into crops from wind, dust and other means.” – Dirty Farm Water Is making Us Sick

It appears that even when the water is clean, local animals may be picking up pathogens from animal farms and depositing them into the produce farms.

How To Avoid Food Poisoning

Smaller farms are usually a safer bet but by no means is this a guarantee against foodborne pathogens. We recommend getting to know your local farmers at your local farmer’s markets. Ask questions.

Take steps to avoid cross-contamination. This is likely to be one of the biggest reasons people get sick from food pathogens. For example, researchers at the University of Arizona found more fecal bacteria in household kitchens than they found swabbing the toilets. The bacteria was found in dish towels, rags, sponges, and on the sink drains and cutting boards.

Many of the experts are recommending that everyone be sure to cook all of their vegetables and herbs. This may increase safety but it ignores long-term health. We don’t have an easy answer for this issue. We advise, first and foremost, to stay healthy! A healthy gut has a wide array of bacteria that can make it very difficult for pathogens to take over. A healthy gut provides the entire body with beneficial bacteria that work as part of our immune system, which limits pathogenic activity throughout the entire body. Strong stomach acid makes it very hard for salmonella and many other pathogens to even get to the gut. You need a healthy digestive system to fend off pathogens. And the way one develops a robust, healthy digestive system is, in large part, by eating a lot of raw fresh vegetables and herbs. Therein lies the catch. It’s almost as is Big Pharma designed factory farms. That’s not the case, but it is too convenient that the government entities telling us how to eat are basically bought off by the drug companies while they make recommendations that don’t take our long-term health into consideration.

Related: How To Heal Your Gut

Supplements For Food Poisoning

I recommend 100% pure cranberry juice to have on hand at all times. For anything kidney related, real unadulterated cranberry juice is a godsend. Cranberry juice can help alleviate UTIs, cramping, and diarrhea.

My favorite antibacterial, antifungal, antiparasitic, and antiviral supplement is Berberine. Many studies show how potent this herb is, and there have even been a few studies regarding its efficacy on foodborne pathogens, and it looks promising. I have taken it, personally, when I had minor food poisoning and it seemed to get rid of it quickly. I took ten of the 500mg capsules. My friend, who also ate at the same restaurant and suffered the same gastroenteritis did not opt for the naturopathic approach and did not fare so well. But, I also had a healthier gut to begin with.

Other options, which should be in every natural-based medicine cabinet, include activated charcoal (I recommend this Intestinal Detox which has activated charcoal in it), oil of oregano, and a mushroom complex (the first one on that list is my favorite). It’s also a good idea to take a probiotic before and after eating at restaurants or anytime you could catch a foodborne pathogen. Activated charcoal is also used in hospitals for food poisoning. It will attach to toxins and allow your body to flush them out easily. oil of oregano and the mushroom complex are strong antimicrobials, though Berberine is even stronger. A probiotic can help digest food and make it much more difficult for pathogens to colonize.

Takeaways

The most important thing we can do is stay healthy (or get healthy), and vote with our wallets. Get to know your local farmer’s markets, get to know the farmers, and START GROWING YOUR OWN FOOD! If you don’t have any space for a garden, start growing sprouts.

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Atrazine Found in Water Supply of 30 Million Americans

Glyphosate isn’t the only harmful herbicide in the water supply. An investigation from the Environmental Working Group (EWG) found that atrazine, a Syngenta product used on corn, sugarcane, and lawns, is in the tap water of over 30 million people in the U.S. 76 millions pounds of atrazine were sprayed in 2014, making it the second most commonly used herbicide (after glyphosate) in the United States. Several studies have identified the chemical as an endocrine disruptor, and it has also been linked to cancer and birth defects. The new EWG study is only a snapshot of how hard it is to avoid atrazine.

EWG’s Tap Water Database, which aggregates water testing data from utilities nationwide, shows that nearly 30 million Americans in 28 states have some level of atrazine in their tap water. Environmental Protection Agency data for 2017 show late-spring and early-summer spikes of atrazine in drinking water commonly are three to seven times higher than the federal legal limit, but these exceedances are not reported to people in the affected communities…”

Related: Foods Most Likely to Contain Glyphosate

Previous Litigation and Discovery

Syngenta is aware of the problems with atrazine and water contamination. In 2012, Syngenta was sued by 23 cities and towns in the Midwest. These municipalities alleged that Syngenta knew about but didn’t inform their communities about atrazine and its potential for groundwater contamination. Syngenta settled that class-action suit for 105 million dollars, enough to properly filter the atrazine from the towns water sources. The company did not admit any fault and maintains that atrazine is safe.

Related: Why Romaine Lettuce and Spinach Keep Trying To Kill Us, and What We Can Do About It

Even if that is the case, many areas where the herbicide is used (the most commonly treated crop is corn) are still drinking far more than the Environmental Protection Agency’s recommended maximum amount of 3.4 parts per billion of atrazine in surface water. Atrazine doesn’t break down readily in water. According to the chemical’s toxicological profile issued by the Agency for Toxic Substances and Disease Registry,

Atrazine tends to persist in surface and groundwater, with a moderate tendency to bind to sediments. Slow or no biodegradation occurs in surface water or groundwater environments, respectively…Depending on the availability of sunlight, oxygen, microorganisms, and plants, the half-life of atrazine in water tends to be longer than 6 months; in some cases, no degradation of atrazine has been observed in aquatic systems.”

There are some serious issues linked to atrazine and many questions surround its health and environmental implications.

Municipalities in states like Nebraska and Wisconsin shut down wells during peak atrazine season, typically in the spring. Multiple studies have linked it to disrupted growth, behavior, immune function, and gonadal development in fish and amphibians. A study from the University of Kentucky found a high likelihood of a connection between atrazine exposure and premature births. The Centers for Disease Control lists congestion of heart, lungs, and kidneys, low blood pressure, muscle spasms, weight loss, and damage to adrenal glands as potential side effects of atrazine exposure above the maximum contaminant level for short periods of time. Use of the herbicide was banned in the European Union in 2004.

Related: What’s the Best Water for Detoxifying and For Drinking?

Atrazine Needs to Be Examined

Atrazine, while effective at killing, weeds, has not been definitively proven to be safe for the environment or public health. Syngenta has thrown millions at the EPA and succeeded in having it declared otherwise. Yet the company was unable to prove the same thing to the European Union in 2004.

This news makes me sad for the farmers. To make a profit on the nutritionally-deficient crops they grow, they spray them in large quantities of harmful chemicals that then leach into their water supply. Make a living to live what kind of life?

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All You Need To Know About Turmeric

Turmeric has in recent years become very popular among those who care about good health, with recent research showing that there are many benefits from its use in the treatment of different health conditions like cancer and Alzheimer’s disease.

Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. It was often called Indian saffron because of that same deep yellow-orange color and, throughout its long history, has been used as a spice, healing remedy, and textile dye.

You can use turmeric in cooking on a regular basis for its health benefits or you can take it as a supplement.

Things to Remember When Using a Turmeric Supplement

  • It should be 95% pure curcumin extract at around 50mg a tablet.
  • It should also have a natural enteric coating, so the benefit is not lost by the time it reaches the upper intestine in your stomach.
  • Turmeric is not easily absorbed on its own but with the right combination, you really start to see the benefits. It can be mixed with piperine, green tea, or ginkgo biloba extract. A few grains of black pepper or one twentieth to one-quarter of a teaspoon can boost turmeric’s absorption by up to 2000%. One way to take the black pepper is with some good fat.
  • You need some healthy fat with your turmeric anyway. This is because turmeric is fat-soluble. Coconut oil, ghee, or extra virgin olive oil enable the curcumin to be directly absorbed into the bloodstream, through the lymphatic system while bypassing the liver. The less curcumin that is exposed to the enzymes and remains in a free form, the longer it stays in the body doing its good work.
  • Finally, heat is an important component for improving absorption by increasing turmeric’s bio-availability. It is harder to include heat if you take your dose as a supplement but easier to do so if you use turmeric in your cooking. Your health can benefit If you pop in a quarter to half a teaspoon of turmeric every time you cook something in your pan, added to a little warm healthy fat.
Related: How to Optimize Curcumin Absorption – With Golden Milk Tea Recipe

The Health Benefits of Turmeric

Turmeric can help treat a wide variety of conditions including flatulence, jaundice, menstrual problems, blood in the urine, toothache, bruises, chest pain, and colic.

It is an effective treatment for inflammatory bowel disease, provides relief for rheumatoid arthritis, help for cystic fibrosis sufferers, and is thought to inhibit cancer cell growth and metastases.

Related: Garlic – The Most Amazing Herb On The Planet

But that is not all…

Here is a long list of twenty other suggested health benefits

  1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
  2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
  3. Turmeric prevented breast cancer from spreading to the lungs in mice while turmeric has also shown promise in slowing the progression of multiple sclerosis in mice.
  4. It may prevent melanoma and even cause existing melanoma cells to self-destruct.
  5. The spice reduces the risk of childhood leukemia.
  6. Turmeric is a natural liver de-toxifier.
  7. It may prevent and slow the progression of Alzheimer’s disease by removing amyloid plaque build-up in the brain.
  8. Using turmeric may prevent metastases from occurring in many different forms of cancer.
  9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
  10. The curcumin component in turmeric provides one of the best natural painkillers, helping to block pain while fighting inflammation. Turmeric is a useful arthritis fighter, canceling the neurotransmitters from being sent to the brain.
  11. As well as reducing pain, inflammation and stiffness in rheumatoid and oosteoarthritis it also treats bursitis. Turmeric is rich in anti-inflammatory properties.
  12. It may aid in fat metabolism and help in weight management.
  13. Turmeric has long been used in Chinese medicine as a treatment for depression.
  14. If pain and discomfort in the joints are a problem for you, consider taking turmeric internally and applying H-Arthritis therapy externally.
  15. It boosts the effects of chemo drug paclitaxel while reducing the drug’s side effects.
  16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
  17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
  18. Turmeric has been shown to stop the growth of new blood vessels in tumors.
  19. The root speeds up wound healing and assists in re-modelling of damaged skin.
  20. Turmeric could even help in the treatment of psoriasis and other inflammatory skin conditions.

Whatever condition or set of symptoms you are experiencing, it is always wise to get a medical diagnosis.

A Word of Warning

This spice should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor first as turmeric can be a uterine stimulant.