By Lynnie Stein / October 2, 2021

Pain-Fighting Duo

Ginger and Turmeric:


Tom, our inspiration for the 3-video series, instead of being a spectator, Tom is back swinging on the river. Tom swears by his “fermenty” additions. Tom has reduced his size and off medication . Of course, we can’t just claim the power of fermented food as reducing weight would of helped with the painful knees.

The bottom line – Tom is pain free!

My son, Thierry, loved rowing and it taught me so much about life … When everyone in a boat is “swinging” together, the boat goes fast – regardless of how much individual power is in the boat. On the other hand, a boat of powerful rowers who all do their own thing in terms of timing and effort will lose every time.

With fermentation some foods just swing together and the fermentation process swings the health benefits!

Turmeric and ginger are a powerful combination. Tom adds turmeric and ginger to most of his creations – beet kvass, fire cider, kimchi and sauerkraut, tamarind tonic and paste and raise your glass to turmeric and ginger beer/ water kefir. And than we have the amazing kitchen WOW!! Fermented turmeric and ginger in lime brine. Turmeric can be fermented by itself in a salted brine. You can dehydrate and pound to a microbial-rich turmeric powder.

Dry at 115° F or lower to keep it raw and preserve the good beasties. Once completely dry, grind into a powder using a mortar and pestle or a coffee grinder. Store in an air-tight container.

No need to add peppercorns like in the practice of making golden paste- peppercorn is added to increase bio availability.

Curcumin, the major bioactive constituent of turmeric, has been reported to have a wide range of pharmacological benefits; however, the low solubility in water has restricted its systemic bioavailability and therapeutic potential.

Guess what happens when turmeric is fermented?

One major advantage is the increased bioavailability. Fermentation also breaks down otherwise indigestible plant materials (pre-digests cellulose-rich plant cell walls).

By combining fermentation process with turmeric, it just “swings” together! Bringing the bio-availability to your body! So inexpensive and it works – compared to those expensive supplements with huge marketing claims!!

What are the health benefits of curcumin?

Much research focuses on curcumin and its breakdown products for its antioxidant, anti-inflammatory, and anticancer benefits. Other benefits include :

pain and inflammation relief

kills bacteria, fungus, viruses, and parasites

prevents blood clots

lowers blood sugar

lowers blood fats

liver rescue Fermented turmeric improves liver function. The liver is the body’s main internal detoxifying organ, filters out toxins from the foods eaten and environmental exposure. The liver works in constant communication with the stomach, pancreas, gallbladder, and the rest of the digestive system. It’s responsible for storing and converting nutrients from the foods eaten for the body to utilize. It also works to ensure that blood glucose levels stay stable – the key to preventing imbalances and metabolic issues.

the anti’s ..research suggests fermented turmeric’s anti-inflammatory, antimicrobial, and antioxidant properties make turmeric effective in treating skin conditions. It can help speed wound healing, calm the pores, and help control psoriasis flares.

Check with your health professional before taking for any health concerns.

So grab your Fido jar and organic turmeric and ginger and let me know how you go. You only need a small slither a day. The brine is powerful too. I call it the kitchen WOW and use it like the old time chef’s used finely chopped parsley. On top of everything – just before serving. Also swings well in smoothies and raw treats, dehydrated bread and crackers, sauces, dressings…Aww!! I will have to stop I have run out of space.

Take care and happy tummy lovin’ turmeric Tuesday!! Xoxo Lynnie

Talk soon. Xo, Lynnie

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© 2021 Lynnie Stein