TURMERIC & BLACK PEPPER
Combining turmeric with black pepper significantly increases the body’s absorption of curcumin, the active anti-inflammatory compound in turmeric, by up to 2,000% due to the compound piperine.
This powerful combination is often used for joint health, digestion, and reducing inflammation. It is best consumed with fat (e.g., coconut oil, yogurt) to further maximize absorption.
Key Health Benefits & Information
- Enhanced Absorption: Piperine in black pepper prevents the rapid metabolism of curcumin in the liver and intestinal wall, allowing it to enter the bloodstream more effectively.
- Anti-Inflammatory & Antioxidant: The combination works synergistically to combat inflammation and oxidative stress.
- Effective Combination: While available in supplements, adding black pepper to turmeric-based foods (like COOKING OILS, curry or golden milk) provides similar benefits.
- Optimal Usage: It is recommended to use 1/4 teaspoon of turmeric with a pinch of black pepper, ideally with a fat source.
Common Ways to Consume
- Golden Milk/Latte: Warm milk (or plant milk) with turmeric, black pepper, ginger, and honey.
- Cooking: Add to scrambled eggs, roasted vegetables, soups, and rice.
- Supplements: Capsules often combine turmeric, pepper, and sometimes ginger for enhanced effects.
Precautions
While generally safe, individuals on blood-thinning medication (e.g., warfarin), those with gallbladder issues, or pregnant women should consult a doctor before taking high-dose supplements.
