The late Elena Zang, Tom’s friend, gallery representative and co-owner of the Elena Zang Gallery in Woodstock, New York, first prepared this drink for Tom several years ago because of the anti-inflammatory and anti-oxidant properties of both turmeric and ginger. New research has now revealed just why these fascinating spices have been used for culinary and medicinal purposes for thousands of years.
Curcumin, the active ingredient in turmeric, appears to inhibit inflammation several ways, including by replicating the same mechanism as nonsteroidal, anti-inflammatory drugs. A recent study also shows that turmeric boosts the conversion of plant-based Omega-3 fatty acids into DHA in the brain. This is important because DHA accounts for up to 97% of the Omega-3 fats in the brain and up to 93% of the Omega-3 fats in the retina. It is also a key component of the heart.
Gingerol, the main bioactive compound in ginger, is responsible for much of its medicinal properties. A small controlled trial of 247 people with osteoarthritis of the knee found that those individuals who took ginger extract had less pain and required less pain medications. New but limited research also indicates that ginger may be effective against cancers of the pancreas, breast and ovaries.
It’s not surprising, therefore, that we now eagerly line up for a shot when this drink is made. Here’s the recipe we think is good for many of the things that may ail you: