Kunyit Fried Rice (with Enhanced Bioavailability Of The Curcumin)

Allow me to share with you my very own kunyit fried rice recipe, formulated based on whatever little I know about turmeric (kunyit), its ability to reduce inflammation (the culprit of many illnesses) and its ability to kill cancer cells.

The super ingredient in turmeric is curcumin. Our local kunyit is oily, so to consume it for better bioavailability (absorption by the body), it has to be cooked.

To further increase bioavailability, let the kunyit be cooked with some fat and black pepper.

http://nutritionfacts.org/2015/02/05/why-pepper-boosts-turmeric-blood-levels/

If people are given a bunch of turmeric curcumin, within an hour there’s a little bump in the level in their blood stream. We don’t see a large increase because our liver is actively trying to get rid of it. But what if the process is suppressed by taking just a quarter teaspoon’s worth of black pepper? Then you see curcumin levels skyrocket (See Boosting the Bioavailability of Curcumin). The same amount of curcumin consumed, but the bioavailability shoots up 2000%. Even just a little pinch of pepper—1/20^th of a teaspoon—can significantly boost levels. And guess what a common ingredient in curry powder is besides turmeric? Black pepper.

Another way to boost the absorption of curcumin is to consume it in the whole food, turmeric root (fresh or dried as a powder) because natural oils found in turmeric root and turmeric powder can enhance the bioavailability of curcumin seven to eight fold. When eaten with fat, curcumin can be directly absorbed into the bloodstream through the lymphatic system thereby in part bypassing the liver.

How is it prepared in India? With fat and black pepper. Amazing how they could figure that out without double blind trials. (Though maybe it just tastes good, and it’s merely coincidence?) Their traditional knowledge certainly failed them with ghee, however, which is practically pure butter fat, which may explain India’s relatively high rates of heart disease despite all their turmeric.

Here’s my kunyit fried rice. My son, Jia-Wen, simply loves it!

First, I boil brown rice with organic turmeric powder, a teaspoon of virgin coconut oil and ground black pepper. Once the rice is boiled, let it cool.

I then chop up basil leaves (homegrown) and beat it up with two eggs. This is lightly fried as scrambled egg with basil leaves.

Then, I saute garlic and ginger with very little oil and add it carrot, leek, red capsicum, broccoli, cauliflower, french beans and mushroom. Add a little organic seasoning for taste. Lastly, add chopped up tomato (I read that cooked tomato has more bioavailable lycopene, which is another anti-cancer ingredient). Then I mix in the kunyit rice (which is already cooked with virgin coconut oil and black pepper to enhance the bioavailability of the curcumin in the turmeric). Lastly, add in the scambled basil-flavoured egg and a dash of Liquid Aminos for taste. Because the rice is still hot, I quickly turn off the heat.

Rice, when cooked with some oil, isn’t lumpy, so it feels really nice when eaten.

I serve it with my latest craze, infused water!
This infusion contains apple, orange, grape and ginger. I add ginger to balance the “yin” of the fruits. Ginger is “yang” (heaty).

Bon appetit!!

Eat food. Not too much. Mostly plants.

Source: http://myanimalcare.org/2016/02/04/kunyit-fried-rice/

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