Tag: Cooked turmeric

Curcumin, the primary active compound in turmeric, has notoriously low bioavailability, meaning the body struggles to absorb it efficiently. This critical fact shapes the entire debate around whether it's best to consume turmeric root raw or cooked for maximum health benefits.

Studies have shown that the active compound in turmeric, curcumin, is notoriously difficult for the body to absorb effectively. Understanding how to properly prepare fresh turmeric, whether cooked or raw, is therefore essential to unlock its maximum health benefits.

While raw turmeric contains a high level of the potent antioxidant curcumin, its bioavailability is extremely low, meaning your body struggles to absorb it. This is why the question of **is turmeric healthier when cooked?** isn't straightforward; the answer depends entirely on *how* you cook it to maximize its health benefits.

Studies show that curcumin, the primary active compound in turmeric, has very low bioavailability on its own, meaning the body struggles to absorb it efficiently. So, which is better, raw or cooked turmeric, for getting the most out of this powerful spice?