Turmeric is associated with numerous positive health benefits due to its anti-inflammatory and antimicrobial properties. In Okinawa, Japan, home to the world’s largest population of centenarians, the consumption of fermented turmeric has been a long cultural practice due to it’s increased bioavailability/absorption. Curcumin, the potent antioxidant, and other natural enzymes are responsible for making Turmeric such a widely regarded super botanical.
Fermenting Turmeric increases the antioxidants and enzymes your body can absorb making it more effective to ingest. Turmeric has been used to ease many inflammation-related disorders including upset stomach, psoriasis, eczema, rheumatoid arthritis, fibromyalgia, sciatica, and osteoarthritis. It not only nourishes our gastrointestinal tract but also supports our liver health.
