Turmeric milk, or haldi doodh, has been a staple home remedy for colds, coughs, and overall well-being. Traditionally consumed hot, recent expert opinions suggest that room-temperature or mildly warm turmeric milk may be more beneficial.
Curcumin, the key compound in turmeric, is known for its powerful anti-inflammatory and immunity-boosting properties. According to dietitian Vidhi Chawla, overheating turmeric milk can degrade certain proteins and vitamins in milk, reducing its overall nutritional value. Additionally, prolonged exposure to high temperatures may slightly diminish curcumin’s potency, affecting its therapeutic properties.
Drinking turmeric milk at a moderate temperature not only preserves these essential nutrients but also makes it gentler on the stomach. Extremely hot beverages can irritate the throat and gut lining, particularly for those with sensitive digestive systems. Warm or room-temperature turmeric milk retains its soothing properties while minimizing the risk of nutrient loss.
For those looking to maximize the health benefits, experts suggest preparing turmeric milk by gently warming it instead of bringing it to a boil. This approach ensures that the curcumin remains effective while keeping the natural goodness of milk intact. Next time you make haldi doodh, consider skipping the high heat for a healthier cup.
