If you believe that turmeric has a single use as a spice, you may want to read this article more thoroughly. Not many people know much about the combination of this mighty spice and honey, or the “golden honey,” as some prefer calling it. Those who have enjoyed its benefits, swear that golden honey is an invaluable natural remedy.
Turmeric offers strong anti-inflammatory and anti-cancer properties; it kills off bacteria that trigger diseases and strengthens your body’s natural defense systems.
“All honey is antibacterial, because the bees add an enzyme that makes hydrogen peroxide,” explains Peter Molan, director of the Honey Research Unit at the University of Waikato in New Zealand.
How to use golden honey?
Once you notice the first symptoms of cold, flu or any other ailment, prepare your own golden honey and consume it following the instructions we have listed further in this article.
- 3.5 oz (100 grams) raw organic honey
- 1 tbsp turmeric powder
Stir a tablespoon of turmeric powder into 100 grams of raw organic honey. Keep your golden honey into a glass container.
Treating initial symptoms of cold and flu:
Take half a teaspoon of the remedy every hour throughout the day.
Take half a teaspoon of the remedy every two hours throughout the day.
Take half a teaspoon three times a day.
Keep the golden honey into your mouth until it is fully dissolved. This mix can help you prevent colds without taking any chemical-lade medicines.
Use the golden honey to relieve respiratory diseases. Take half a teaspoon of the remedy three times a day. You can also combine it with coconut milk or tea.
Golden honey helps in managing weight as it stimulates fat metabolism.
It can be used as a natural treatment for arthritis and rheumatoid arthritis, because it is provides strong anti-inflammatory properties.
If you are taking medications or undergo any treatment, make sure you consult your doctor before using the golden honey.
Do not consume turmeric if you are diagnosed with gallbladder disease. Turmeric triggers muscle contractions of the gallbladder.
Author: Heidi Kristoffer
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