- Tuesday 10-दिसम्बर-2024
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By Rojina Swayamsiddha Sahu & Souvik Tewari
Milk is regarded as a “complete food” as it is full of nutrients. Since the dawn of humanity, human beings have consumed milk. And as it has proved positive for our nutrition and health, human beings are still consuming milk today. Everybody had milk in their lives. Some have this with supplement and other nutraceutical powders. But has anyone thought of turmeric powder as an additive for milk?
Turmeric is loaded with properties which can contribute to good immunity. Consumption of turmeric milk (Golden milk) can help to prevent infections, cold, flu and many other health issues. Various studies have also mentioned that turmeric milk can boost brain function and improve memory.
Turmeric is known for its anti-microbial properties since ages. A bright yellow chemical compound called curcumin is the reason behind it. It is most commonly used for conditions like wound healing, pain, inflammation, fever and high cholesterol. Apart from all these general uses, when it is added to milk, it does magic. The product of this addition is often regarded as ‘golden milk’ in India.
Anti-microbial properties, itself means immune boosting properties. Children and elderly are more prone to diseases and infections as they have weaker immunity as compared to young adults. So, inclusion of turmeric in the daily diet can do a lot.
Keeping an eye on the current situation of the COVID-19 outbreak, which left the whole world into panic, as there is no antidote found till date, one can just take some precautionary measures and boost immunity to ward off COVID-19.
At this point of time, one of the best immune boosting drinks is turmeric milk drink.
The potential benefits of golden milk include:
• Reducing inflammation
• Preventing cell damage
• Improving mood
• Supporting brain function and improving memory
• Preventing heart disease
• Possibly reducing the risk of cancer
• Lowering blood sugar levels
• Boosting the immune system
• Improving bone health
• Aiding digestion
Author’s Details:
Ms. Rojina Swayamsiddha Sahu (Guest Faculty in Home Science, Govt. Women’s College, Sambalpur, M.Sc in Food Science, Sambalpur University, Odisha)
Mr. Souvik Tewari (PhD scholar in Food Science & Technology, WCDT, SHUATS, Allahabad. Activated reviewer (Member ID: 115438) in Journal of Emerging Technologies and Innovative Research (An International Open Access Journal & UGC and ISSN Approved, Peer-reviewed, Refereed Journals), ISSN: 2349-5162.)
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