What are ‘Gingeric Cookies’ you may ask? Ginger and Turmeric Cookies are a perfect balance of flavor melded together in a super easy recipe to help you deal with inflammation and oxidative stress while being a pretty guilt-free snack.
While you get a modest bit of carbohydrates, you’re also getting in a decent dose of some powerful nutrients so if you’re looking for balance then these are your cookies. In fact if you seem to be a little slow down in the gastric area, you might experiment with putting a bit more healthy carbohydrate based foods into your diet.
Carbohydrates are essential to feeding your gut bacteria. It’s true that they might feed bad gut bacteria, but turmeric has ways of defending against things like h. pylori overgrowth(one of the main offenders for causing GERD and lowering stomach acid) and most likely a plethora of other things. It’s used as a natural pesticide in India, and acts on a bunch of different genes in particularly good ways.
By the way- while it’s just correlation, turmeric the spice affectionately known as ‘indian saffron’ is well, really popular in India. India happens to have significantly less incidence of Alzheimer’s. With beneficial research that seems to be endless for turmeric, it’s a safe bet that this is partially due to their high consumption of Turmeric.
Curcumin and Ar-turmerone
A lot of people isolate Curcumin because it is believed to be the main bioactive found in turmeric, but it’s been shown that ingesting this herb as a whole is probably the most wise. Ar-turmerone, one of Turmeric’s essential oils helps increase the uptake of curcumin and has been shown to have it’s own beneficial effects. Not to mention it’s got 200+ other compounds in it that have yet to be explored deeply.
In vivo ar-turmerone, has been shown to cause stem-cell regeneration in the brain. This is kind of a big deal because it was the first time a form of supplement has been able to do this. It hasn’t been proven in humans yet but it looks pretty promising.
Ginger and turmeric are two things you can add to your arsenal daily. You can just take them by the teaspoon or half teaspoon and/or utilize them in more dishes and find fun ways to eat them, like these cookies.
This dough would probably make pretty dank muffins and bread as well, I just haven’t gotten around to messing with it yet because I like the cookie format :). Make sure to add the whip creme on top, it’s all the difference(or maybe some powdered sugar, but whip creme is more fun to me, personally).
Utilizing Ginger for Nausea
Ginger’s one of the most well studied herbs for it’s anti-nausea ability. They believe the main cause of this to be due to it’s gingerol content(6-gingerol specifically, but it contains other gingerols that are less studied). There’s an issue with trying to use these cookies or a form of ginger tea for nausea. Once ginger is heated, gingerol ends up converting to shogaols. So it’s not going to be as effective for nausea control compared to just slamming down a teaspoon or taking it in supplemental form.
I personally believe you’re best off to buy and use ginger in bulk.
The reason being is a teaspoon alone is going to be about 2-3 grams of ginger, while supplemental form if you take one-two capsules you’re only getting about 1-1.5 grams of ginger and for a marked up price since it has to undergo more processing and marketing to reach you. Now if it’s a really well thought out formula then it could be a bit more useful and justify the price markup, like look for something containing b6 because that will work synergistically with ginger to help keep nausea at bay. Which by the way, turmeric happens to contain a bit of b6 itself.
So when we’re trying to eat healthy, we don’t particularly get to enjoy a lot of snacks without guilt. So I thought of the idea to make some turmeric cookies kind of jokingly and then thought, “You know what, I bet someone out there has actually done it.”
I stumbled upon a recipe and sent it to my mom, it seemed okay to me, at least worth a try I thought and I’d really like her to get more turmeric in her diet. My mom disagreed pretty whole-heartedly claiming it sounded like a drunk person created it.
Since I’m not one to stick to the rulebook, I did some tinkering with the original recipe which one of the first things I did was replace their weird chia based egg replacement for some real eggs.
There’s a lot of scare behind dietary cholesterol, but I’ve never found any solid conclusive proof that it’s an issue and have found far more evidence showing that cholesterol is an essential part of the way we function and dietary cholesterol more-so seems to show a lot of benefit, such as improving the HDL/LDL ratio.
Butter is another part added to these turmeric cookies that will help ensure the absorption of the fat-soluble(lipophilic) compounds like curcumin. While also getting some beneficial short-chained fatty acids(like butyrate) which can help slow down the absorption of carbohydrates so they’re more evenly digested, leading to less of a blood-sugar spike.
Curcumin is not only fat-soluble by the way, but it’s got an even better solubility with alcohol. so it’s not a bad idea to use Turmeric while drinking either, because it’s been shown to have hepaprotective properties, i.e. it helps the liver deal with toxicity more easily and can even repair damage already done to it from overload.
If you’d like a more broad(and in depth) about the different health benefits of turmeric head on over to Cognitune’s summary. We’ll be doing much more on turmeric in the future but this serves as a great starting place.
Anti-Inflammatory Gingeric Cookies (Ginger and Turmeric Cookies)
- 1/2 Teaspoon Baking Powder
- 1 Tablespoon of Ginger
- 1 Tablespoon of Turmeric
- 2 Duck Eggs(or 3 chicken eggs)
- 1 Cup of Almond Flour or Gluten Free 1:1 flour
- 1/2 Cup Brown Sugar
- 3/4 Stick Butter(really prefer that it’s a grass-fed brand like kerrygold or anchor as you’re going to end up with higher nutrient profile and a bit less toxins)
- 1 grated carrot
- Whipped Creme(Optional but totally recommended)
- Mix all the dry ingredients together.
- Put grated carrot in and mix.
- Mix the melted butter and eggs in.
- Coat cookie sheet with coconut oil.
- Spread on cookie sheet however you want, I prefer these to be bigger cookies since they have a more doughy/fluffy feel to them. Not to mention it makes it better for putting whipped creme onto.
- Bake for about 15 minutes at 330*F/165*C. You can feel free to experiment with what you like, but I like to go for a slightly crispy outside and a nice fluffy inside.
- Whip that creme on them and enjoy!