By Dr. Mehmet Oz and Dr. Mike Roizen, MDs From Newsmax

When 13th century explorer Marco Polo visited China, he was captivated by the culture’s use of the bright-yellow root vegetable turmeric, which he described as having “the properties of saffron, yet it is not really saffron.”

It took another 600 years for the hard-to-describe flavor of turmeric (musty, pungent, bitter, gingery, aromatic, orangey) to become popular in the United States.

These days, fans advocate the spicy root and its active ingredient curcumin for everything from teas, smoothies, and curries to cures for joint pain, gastrointestinal woes, and cancer.

You can also add turmeric to your applesauce and oatmeal; sprinkle it in salad dressings; or stir it into soups and stews.

If you decide to try turmeric supplements, the Cleveland Clinic says, “Check the label for a product manufactured using phytosome technology. Combining phosphatidylcholine with curcumin results in a 29-times improved absorption rate over standard curcumin extracts.”

They also suggest building up slowly to a dose of 500 mg of turmeric — after you ask your doctor if there are any contraindications with medications you take for your health.

For cooking, look for it in a bright yellow/orange powder, or, better still, grind and grate turmeric root yourself. That’s the best way to avoid contamination with lead, which has been found in many imported brands.

From newsmax.com