Health Advocates Ask: What’s the Deal with Golden Milk?

It’s the fad that’s sweeping health circles, but what’s in golden milk and why is it supposed to be so good for you?

Health blogs and websites have been buzzing about the benefits of drinking “Golden Milk” (a.k.a. Turmeric Tea) lately. Turmeric, the yellow-golden spice known for its use in curry dishes, comes from Curcuma longa, a tropical herb native to India. It’s been used in Ayurveda and traditional Chinese medicine for thousands of years as a remedy for colds, indigestion, throat conditions and liver issues. This perennial herbaceous plant can achieve heights of up to three feet tall and grows wild in Southeast and South Asian countries. Golden milk can help to alleviate headaches by promoting sinus draining, aid in digestion and build immunity against colds and flu. Already got a cold? Tumeric can stimulate mucus to help clean out your system while also spreading antibacterial agents throughout your body. Additionally, turmeric can help detoxify the liver through reducing fattiness and obstructions.

How does golden milk work its magic? Well, the most active ingredient in turmeric is curcumin, which has proven to have anti-inflammatory and immune-boosting properties. To achieve these affects, adults can (and should) take 400 to 600 milligrams of pure turmeric powder daily. Want to prevent cancer? Look no further. Curcumin has anti-cancer written all about it. It helps kick cancer to the curb by eliminating damaged cells and limiting growth of tumors and the overall spreading of cancerous cells.

There are many variations for preparing Golden Milk (widely available online). In addition to turmeric some popular ingredients include unsweetened coconut or almond milk, cinnamon, ginger, coconut oil, peppercorns and sweeteners (honey, maple syrup or otherwise) to taste. Simply boil your base of choice (milk or water), add a few teaspoons of turmeric (ground, grated or however you prefer it), and stir in the additional ingredients to taste. Let this mixture sit over heat for about ten or twelve minutes before straining and serving. Consider garnishing with a little lemon or lime and serve. And if you want to spice things up a bit try adding ginger, cardamom, cloves, nutmeg, star anise or coriander for variety.

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