Key Health Benefits

Turmeric has a long and rich history as a medicinal root but it is only in 1971 that it was first identified for its powerful anti-inflammatory capacity2. Until recently, much of turmeric’s medicinal benefits have been attributed to one of its constituents: curcumin. Curcumin has demonstrated excellent anti-inflammatory and antioxidant effects. However, curcumin is a compound that is difficult to absorb, which limits its efficacy when taken on its own. Recent findings indicate that there are many other compounds in turmeric that also provide health benefits and that improve the absorption of curcumin3,4. Taking the whole root is proving to be the better way to go.

It is currently used in many chronic inflammatory disorders to help reduce the inflammatory process and to alleviate pain. These include osteoarthritis, rheumatoid-arthritis, gastritis, asthma, psoriasis, and ulcerative conditions. Turmeric has also been greatly studied for its effect on the liver. It has been shown to be protective against liver damage2, improve bile production3, and support liver detoxification. Additional benefits include its effect on cholesterol. It can lower elevated cholesterol levels4 as well as reduce cholesterol oxidation5, providing overall cardiovascular protection. It also has strong antioxidant capacity and some antimicrobial activity.

Historic Use

Native to India and Southeast Asia, turmeric is one of the few plants where traditional ayurvedic, Greek, and Chinese medicine intersect, with historical records of use dating as far back as 600 BC. It has been used as a medicine, a spice, and a colouring agent for thousands of years. Also known as Indian Saffron, turmeric has been used in India to support healthy digestion and for liver disorders. Topically, it has been used for cases of conjunctivitis and eczema, and by Indian women to reduce hair growth5. In China, it is recognized as a Bloodand Qi stimulant, helpful as a liver decongestant and to support cardiovascular health6.

Our Process

Growing – Before planting, the earth is prepared. It takes years to condition the soil with organic compost and cover crops. The turmeric is planted before the rainy season and flourishes throughout the 10-month, mostly rainy, growing season. It is then harvested by hand during the dry season, when the roots are left to dry in the hot Costa Rican sun. They are then sliced and oven-dried.

Making – Our unique liquid capsules go through several delicate steps. The roots are first soaked in non-GMO alcohol and water. The resulting herbal extract is then gently concentrated further – without chemicals or high temperatures – while the alcohol is evaporated. There is an additional supercritical extraction step that uses carbon dioxide to concentrate the rich volatile oils (such as curcumin) from the root. Every step of the process is tested for both purity and potency from harvest to encapsulation.

Source Location

On a remote farm on the Nicoya Peninsula of Costa Rica, turmeric is grown in rich volcanic soils.

References