Expert answers: is turmeric shot with lemon good for immunity? – GOOD SHAPE

Photo: Osha Key on Unsplash (Osha Key/Playback)

If you’ve been looking for recipes to boost your immune system, you’ve probably come across the classic turmeric shot (or turmeric, as it is also known) with lemon. The indication is that you consume the dose at once, in the morning and fasting. But is it really effective?

“And yes. It strengthens immunity because the two ingredients have anti-inflammatory action. Freshly squeezed lemon juice is a source of vitamin C, and turmeric is rich in antioxidant compounds (such as curcumin)”, explains nutritionist Michelle Troitinho, from Kurotel (@kurotel_) — Centro Contemporâneo de Saúde e Bem-Estar located in Gramado (RS).

It is already known by science that curcumin, the same substance that gives the orange color to the spice, participates in the modulation and activation of the cells of the immune system, and may also be effective in inhibiting inflammatory cytokines. These benefits are even greater when we associate Black pepper (freshly ground) to the mixture.

According to the nutritionist, you can eat the shot more than once a day (but a maximum of three). And the preparation couldn’t be simpler: just squeeze half a lemon, add a teaspoon of turmeric and a pinch of black pepper. It is also worth putting saffron in different dishes. Check out an example, designed by Kurotel specialists:

Pumpkin cream with ginger, turmeric and watercress

Pumpkin, ginger, turmeric and watercress cream (Kurotel/Disclosure)

Ingredients:

500g pumpkin pumpkin cut into small cubes without skin and without seeds;
4 minced garlic cloves;
2 tablespoons of chives;
2 tablespoons of chopped parsley;
4 cups of cress leaf tea;
1 small onion;
1 dessert spoon of grated fresh ginger;
1 tablespoon olive oil;
1 tsp turmeric powder coffee;
Freshly ground black pepper to taste;
unrefined sea salt to taste.

Method of preparation:

In a pan, sauté the 2 cloves of garlic and the chopped onion with a little olive oil. add to pumpkin and sauté some more. Put a little salt and approximately 800ml of water. Cook everything covered for 15 to 20 minutes or until the squash is tender.

Then hit the blender and return to the pan. Add the ginger and boil a little more until it thickens. Reserve. In a frying pan, sauté 2 minced garlic cloves with a little oil. Add the watercress leaves until they wilt slightly. Add the chives, parsley and a little salt. Put in the broth and serve.