Home Remedies Backed by Science
Hospitality Food & Wine|Mid Feb 2020 Year 3 Issue 2
It’s not clear exactly what makes a home remedy do the trick.
Rosa Escandón
Home Remedies Backed by Science

Overview

Chances are you’ve used a home remedy at some point: herbal teas for a cold, essential oils to dull a headache, plantbased supplements for a better night’s sleep. Maybe it was your grandma or you read about it online. The point is you tried it - and perhaps now you’re thinking, “Should I try it again?”

It’s not clear exactly what makes a home remedy do the trick. Is it an actual physiological change in the body or more of a placebo effect? Thankfully, in recent decades, scientists have been asking the same questions in a lab, and are finding that some of our plant-based remedies aren’t just old wives’ tales.

And so, for the skeptic who needs more than a placebo to feel well, we got your back. Here are the home remedies backed by science:

Turmeric for pain and inflammation

Who hasn’t heard of turmeric by now? Turmeric has been used, primarily in South Asia as a part of Ayurvedic medicine, for almost 4,000 years. When it comes to proven medicinal purposes, the golden spice may be best for treating pain - specifically pain associated with inflammation.

Several studies have found that curcumin is responsible for turmeric’s “wow” factor. In one study, people with arthritis pain noted that their pain levels were more reduced after taking 500 milligrams (mg) of curcumin than 50 mg of diclofenac sodium, an antiinflammatory drug.

Other studies back up this pain relief claim as well, noting that turmeric extract was as effective as ibuprofen for treating pain in patients with knee osteoarthritis.

Don’t go grinding turmeric - which stains heavily! - for immediate relief though. The amount of curcumin in turmeric is at most 3 percent, meaning you’re better off taking curcumin supplements for relief.

This story is from the Mid Feb 2020 Year 3 Issue 2 edition of Hospitality Food & Wine.

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This story is from the Mid Feb 2020 Year 3 Issue 2 edition of Hospitality Food & Wine.

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