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Friday, February 10, 2012

Turmeric Milk for Health

One of the side affects of Multiple Chemical Sensitivities is the extreme inflammation processes that begin as a result of exposure to a particular chemical, then refuse to "turn off."  I believe this is because the Amygdala, or ancient part of the brain, becomes supersensitized to the point that even thinking about a trigger substance causes it to release chemicals into the body that would only normally be released in a "fight or flight" situation.

Think of it like this... you're walking along a mountain trail and suddenly you almost step on a rattlesnake!  Your muscles immediately tense up. Your responses become fine tuned. Your heart races. Blood pumps to your extremities and you break out in a sweat. All of this occurs in about 10 seconds.

And then, you realize it's just an old twisted stick laying across the trail.

The Amygdala has responded, believing the stick to be a snake.

This is a simplified explanation of Multiple Chemical Sensitivities, according to Ashok Gupta, whose program has been successful for many MCS sufferers.

Due to this overactive amygdala, people have a physical reaction to whatever has become their trigger. When your amygdala is super sensitive, then almost anything can set it off... a fragrance, exhaust, fumes, even a color or a photo.

One of the hardest things for me has been the inflammation that all that stress causes in my muscles and joints. Taking ibuprofin or some other pain medication can help, but there are dangerous side affects in that alone.  So I've been searching for a healthier answer.

Things that work for me are massage, heat, meditation and staying away from gluten.

But I've recently discovered a miracle, and so I thought I would share it with you.

The miracle is Turmeric.

I'm not going to spend time here telling you about all the many problems turmeric is said to heal, from infections to arthritis pain to cancer. You can do that research yourself. Just google turmeric for healing and read all night long.

What I AM going to teach you is how to get a good daily dose of turmeric and love it at the same time.

It's called Golden Milk or Turmeric Milk.
It is traditionally made with cow's milk (I use organic) because that also gives you a good bit of calcium. But you can make it with any soy or nut milk, or even make a tea.

You will find many recipes online that simply add turmeric powder to milk.
This is not the way to use it as the raw turmeric powder is very bitter.
But when you COOK it, something special happens.

So here's how to do it.

Start with turmeric powder.
If you want to try it before you spend $$ on organic spice, just pick up a large bottle at the market.
Put on an apron!
Turmeric will stain everything it touches a bright yellow, and it will splat when it boils.

Dump the turmeric into a clean pan and cover it with DISTILLED water, if possible.
If you can't use bottled water, draw the water the night before and let it sit out til morning so any chlorine will dissipate.

If you are the type of person who wants to measure things, you will need about 1/4 cup turmeric powder and 2.5 cups water.

Stir this up and bring to a boil.
Turn down the heat and stir constantly for at LEAST 8 minutes.
You must cook and stir this until it is the consistency of a honey-like paste.
It is the right consistency when it will hold its shape when you drop some off the spoon into the rest.
You must stir this constantly while it's cooking so it does not scorch.

Once the paste is finished cooking, turn off the heat and let it cool.
Store in a GLASS container or jar with a tight fitting lid.

You can keep the paste up to about a month in the refrigerator.
You will notice an "off" smell when it begins to go bad.
Use only a clean spoon to get it out.

To make your turmeric milk, put the following into a saucepan:

1/4 cup water

1/2 teaspoon minced fresh ginger. I buy whole fresh ginger. I peel it, slice it, and put it in a ziplock bag. Then when I need it I just take out a slice and mince it.

A few grinds of fresh peppercorn

About 1/4 teaspoon of ground cardamom or 1 crushed whole cardamom seed:
Add 1 teaspoon honey or agave

And 1/2 to 1 teaspoon of the turmeric paste.

Stir this up and bring it to a boil.
Let it cook about 3 minutes.
Add 3/4 cup of milk.
Lower heat and cook until hot - do not boil it.
Pour it into your cup.

Now add about 1/4 teaspoon of a good oil, such as coconut oil, almond oil, or sesame oil.

Relax and enjoy.
It's such a wonderful, aromatic, exotic drink.
I hope you love it!

If you drink one cup in the morning (try it instead of coffee!) and one cup at night (for a very restful sleep) you should notice inflammation in your body disappearing within 2-3 days.

I'm not joking about turmeric's other medicinal uses. A quick search online will show you what I'm saying.

You can also use your turmeric paste for golden yogurt or golden rice. Just add a teaspoon of the paste. It also can be used on skin for healing cuts and for skin problems such as psoriasis.

I plan on making some turmeric paste to take along on my next Camino trek.
I can't think of a nicer way to help me sleep
or to wake up each morning.


See my AnnieWalkersCamino website at 
for more information about
Guided Walks on the Camino Santiago 
and on other Pilgrimage Trails of Europe


  1. Thanks for the wonderful recipe. Im just discovering the many benefits of turmeric. This was very helpful.

  2. Nice article about the miraculous herb- turmeric

  3. Just made this today for the first time - it's an absolutely delicious, warming drink for the Autumn and I'm looking forward to the health benefits! Must say it took a while to get the turmeric and water to a paste - but well worth the effort.

    Thanks for sharing. Sarah x


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