One of the challenges with consuming turmeric is to make it bioavailable. Curcumin, the active compound in turmeric has poor bioavailability, meaning that it cannot be absorbed easily into the blood stream. Without this absorption, the turmeric becomes useless.
In this post, we describe 5 ways that we can increase the bioavailability of curcumin, and make it the superfood that it is. These are as follows:
- Cold pressing – According to some sources, cold pressing turmeric into juice may increase its bioavailability, as the process preserves the natural enzymes and vitamins in the turmeric root.
- Combining turmeric with black pepper: Black pepper contains a compound called piperine, which can enhance the absorption of curcumin by up to 2000%12.
- Consuming turmeric with fat: Curcumin is fat-soluble, meaning it dissolves in fat and can be better absorbed by the body when taken with fatty foods, such as coconut oil, olive oil, or avocado.
- Heating turmeric: Heating turmeric can increase the solubility of curcumin and make it more bioavailable. For example, adding turmeric to hot water, tea, soup, or curry can improve its absorption.
- Using liquid curcumin: Liquid curcumin products use micellar lipid technology, which encapsulates curcumin in tiny droplets of fat that can easily cross the intestinal barrier and enter the bloodstream. Studies have shown that liquid curcumin is 185 times more bioavailable than conventional curcumin products4.
Rabbitabb VITALITEA is formulated with a unique process that garners the benefits of several methods designed to increase bioavailability.
- VITALITEA is made with black pepper as part of the formulation.
- VITALITEA is cooked with MCT oil, a coconut based fat
- VITALITEA is cooked through a low heat extrusion process, and then a high heat boil
- VITALITEA is made with cold pressed turmeric and ginger root.
All these make VITALITEA more bioavailable than consuming turmeric in other ways.
Rabbitabb Tea 