The most commonly asked question here on the blog is without a doubt what kind of blender we use. The runner up is about turmeric and how it’s affected by cooking and heat. According to some studies, heating turmeric will increase its solubility and enhance absorption. But what about the health properties? Will heating destroy the nutrients?

We asked nutritional therapist Maria Berglund Rantén.

– Yes, heating destroys some of the benefits of turmeric. When heated, the effect of curcumin – the bright yellow pigment and active ingredient in turmeric, which has powerful antioxidant and anti-inflammatory properties – is destroyed. After 10 minutes of cooking, around 25-30% of the curcumin is lost. And within 20-30 minutes of cooking, the number increases to 85%. Consequently, if used in cooked dishes, add turmeric last and try to avoid heating it too much in order to preserve all the benefits.

Let’s keep this in the back of our heads and continue to have our turmeric shots chilled. And from now on, we will heat our golden milk gently and not too much, in order to fully get the benefits from the turmeric.

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