Fermenting Turmeric Pt. 2

Curcumin, the yellow pigment of turmeric, has been shown to be effective against a whole slew of inflammation related diseases including cancer and Alzheimer's.  That much is clear.  But the question remains:  How should one consume curcumin, and in what form and manner, in order to reap the most benefits?  Many supplements exist, promising the most bio-available curcumin. They are full of curcumin extract in different concentrations.

Curcumin is recognized as the principle bio-active component of turmeric.  However, this not the entire story.  Curcumin is transformed through digestion into different forms known as metabolites.  It is the metabolites that are easily absorbed by the body, not the whole curcumin molecule.  Some of the known metabolites of Curcumin are curcumin glucuronides and sulfates.

The question then becomes are the metabolites of curcumin effective as an anti-inflammatory and canncer preventing agent?

The answer might just be yes according to these studies, which show the effectiveness of curcumin metabolites, especially tetrahydrocurcuminoid:

http://jn.nutrition.org/content/131/8/2090.short

http://www.ncbi.nlm.nih.gov/pubmed/22156377

http://www.ncbi.nlm.nih.gov/pubmed/22212488

http://www.ncbi.nlm.nih.gov/pubmed/17569222


It is through microorganisms and enzymes in the human gut that curcumin is transformed.  In 2011, Japanese researchers isolated a microorganism and enzyme responsible for curcumin's transformation into the potent and easily absorbed metabolites. They identified a type of E. Coli as the responsible agent.  I wouldn't assume it is the sole transformative agent, but it's what they found.

In summary, curcumin is transformed into potent metabolites through enzymes and microbes in our digestive system.  So it is possible to "ferment" curcumin in vitro- outside the body, and perhaps in a mason jar, as the Japanese study displayed.  I wonder if any of the common microbes used in food processing like lactobacillus, aspergillus, and s. cerevisiae are capable of performing the transformation?

Before I end, it is important to acknowledge the risks of taking concentrated supplements- which curcumin is.  This well researched letter addresses the dark side of curcumin.  I tend to believe that natural medicine in  food and plant form is better than the extract form.  However, if you can't consume enough of the foods, then yes to the extracts with care.  But turmeric is widely available, so how best to prepare it?  Cooking in oil is suggested because curcumin is oil-soluble.  Curry's are prepared this way.  Daily consumption of low doses might be the way to go.  But what about fermenting turmeric to eat in food form?  That's what these posts are about.

Aloha.

Fermented Turmeric Tea

I love Turmeric.  Not only because the color is like liquid sunshine, but because of all great health benefits such as prevention of certain types of cancers and inflammation diseases.  My girlfriend will only drink it once in a while, and reluctantly at that, because she wants to keep her teeth white- liquid sunshine can stain white teeth.  She's a good sport, sampling many concoctions that I make. I drink it when I remember, and I don't think it really stains my teeth.  Those that work with turmeric know that it's yellowing potential is huge when working with it, but it will quickly fade over the next day.

Fermented turmeric tea aka fermented ukon is a common drink in Okinawa. Why ferment Turmeric? Because the Okinawans do, and they live for a long, long time. But really,  it makes a milder tasting turmeric.  I've tested this my self.  A Japanese friend of mine was kind enough to fulfill my request for Japanese fermented turmeric tea when she visited recently.  The tea comes in a granular form, in a paper tea bag.  Directions say to boil the tea for 4-5 minutes then drink.  The writing on the box says that fermentation reduces the bitterness of turmeric.  Swanson claims that fermenting turmeric also ensures high concentration of curcuminoids, the property of turmeric believed to be so beneficial. Can you send me your studies that confirm that, Swanson?  

It was nice to try the Japanese brand tea, but since we have so much fresh turmeric in Hawaii, I wanted to make my own fermented version at home.

Fermented turmeric tea

I've made my own fermented turmeric following this process. 

1. Ferment slices of fresh turmeric in a sugar water using a lactic acid bacteria starter culture.

2. Slice .5 lb fresh turmeric.

3. Add to quart size mason Jar with 3 cups purified water and about .5 cup sugar

4.  Add starter lactic acid bacteria starter culture in the form of ginger bug, water kefir, or something else.

Turmeric fermenting in a lactic acid bacteria brew

5. Stir regularly for the first few days, cover from bugs, and ferment until it stops bubbling.

6. Dry the pieces of turmeric in a low oven or dehydrator. 

BTW in case you are new to fermentation, the bacteria consume the sugars in the water, as well as in the turmeric, and quite possibly increase the bio availability of beneficial compounds in the turmeric.

The resulting turmeric is sweet smelling and lighter in color than the fresh turmeric and presumably better for you.

Dried, fermented turmeric.  Mine in the front, Japanese brand in the back.

Other ways to incorporate fermented turmeric in your diet:

 Add powdered or fresh turmeric to live kim chi or sauerkraut.  Possibly add a few slices to a bottle of kombucha and leave on the counter for a day or two, at which time the bacteria, acids, and enzymes can perform their work.  What about adding the powder to sourdough pancakes?  Or perhaps mixing a few tbs of powder into your miso?  These are some ways to ferment turmeric.  Not saying they will taste super great, but they will most likely be super great for you.