Chavanprash doesn’t build immunity – Its haldi (turmeric) & kesar (saffron) which builds immunity in body. I use fresh haldi (turmeric) in cooking food during winter season as turmeric grows during winter season. Turmeric has been in use since antiquity for its anti-inflammatory (painkiller), carminative, anti-flatulent and anti-microbial properties. It has no cholesterol; however, it is rich in antioxidants and dietary fiber, which helps to control bad cholesterol levels.

100 g of turmeric provides :

53% of dietary fiber, (% of Recommended Daily Allowance (RDA) per 100 g)
138 % of vitamin B-6 (pyridoxine),
32% of niacin,
43 % of vitamin C,
21 % of vitamin E,
54 % of potassium,
517 % of iron,
340 %of manganese and
40 % of zinc.
but 0% cholesterol

Just a few grams of turmeric per day either in the form of powder, freshly crushed root in paste can provide enough nutrients to help you keep away from anemia, neuritis, memory disorders and offer protection against diabetes, asthma, arthritis pain, cancers, infectious diseases, depression, high blood pressure, and stroke. If you know anyone with clinical depression or severely stressed in life then you can add fresh turmeric paste in their food (turmeric infused rotis, dal, sabji,etc.) in good quantity to eliminate the disease gradually.

Active diseases need medicine but passive diseases which have become a part of daily lifestyle can be cured with food.

I make freshly crushed turmeric roots for cooking everyday. In India, turmeric is a vital part of cooking and used in almost everything we cook or eat. Its has been considered auspicious as well as used in every important occasions & celebrations. Our culture & cooking is very scientific in nature and is suitable for the tropical climate, emotional status of people and nature of our lifestyle.

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