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Reply to "Turmeric capsules for help with pouchitis?"

 I use organic turmeric powder in my cooking. When I'm making scrabbled eggs, roasted vegetables, tofu, chicken, anything, I sprinkle the bright orange powder on the food near the end of cooking. It has a delicious, earthy, rich taste. Can't really describe it, but it tastes good and enhances whatever food you use it on. When cooking with turmeric powder, or with freshly grated turmeric root (looks like fresh ginger root), the absorption will be increased if you expose the turmeric to cooking heat, some oil (olive oil, avocado, vegetable oil) and black pepper. If you prefer to take the supplement form, look in health food stores and you will often see labels stating that it contains black pepper. I started using turmeric powder or grating it fresh in my cooking almost a year ago. I used to suffer from pouchitis and burning all the time and had to take cipro. My pouch is 16 months old. I enjoy a huge variety of food, even mildly spicy, but no nuts or seeds. I just had my regular scope and there is no sign of pouchitis or inflammation. 

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