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If you have chronic pain, you have inflammation. Turmeric consumption daily is a wonderful way to address the inflammation naturally. I’m not a huge fan of pills/supplements when we can get it through food. My favorite way to consume turmeric is my turmeric gingerade - you get the anti-inflammatory action of turmeric with the added anti-inflammation action of ginger.

Heat damages the properties of many foods including raw honey which may be used as a sweetener for your turmenric gingerade.

Before we get started, please note that honey is not recommended by the AAP for children under 12 months of age due to botulism. If you are concerned about botulism in your honey, use a pH test strip. Botulism spores reproduce when pH is greater than 4.6 - PubMed reference. The range of pH for honey is between 3.2 - 4.5 - PubMed reference.

This may be consumed warm or over ice. If adding raw honey as sweetener, this drink is best consumed cool as heat damages the beneficial components of the raw honey. If consuming warm, I sweeten with stevia drops or coconut sugar.

• 1 tsp of each:
  
  
  • TURMERIC, ground (buy locally or grow your own, dehydrate, and grind it) - Curcuma longa is anti-inflammatory, antioxidant, and antimicrobial. Turmeric is fat-soluble so is best metablized when consumed with black pepper and a healthy fat. Check out these PubMed articles/studies on turmeric.
    
    
  • GINGER, ground (buy locally or grow your own, dehydrate, and grind it) - Zingiber officinale is anti-inflammatory and has been used historically for nausea such as in pregnancy and sore throat - check out these PubMed articles/studies on ginger.
    
    
  • CINNAMON, ground (buy locally or use my affiliate link). Cinnamomum cassia or Cinnamomum verum is a spice that the NIH claims has little health benefit but there are over twelve tousand (12K) PubMed articles/studies on cinnamon.
    
    
  • COCONUT OIL - because turmeric is fat soluble, it is best absorbed when concurrently consuming a healthy fat. Zingiber officinale is anti-inflammatory and has been used historically for nausea such as in pregnancy and sore throat - check out these PubMed articles/studies on CO.
  
  NOTE: I also like to add a 1/8-1/4 tsp of CAYENNE because I like the extra spice & check out these PubMed articles/studies on Capsicum frutescens
  
• 16-20 ounces purified or spring WATER
  
  
• Fresh squeezed LEMON, buy locally, use my affiliate link, or grow your own if you're lucky enough to live in a Citrus limon growing zone. Check out these PubMed articles/studies on lemon.
  
  
• Fresh ground BLACK PEPPERCORNS - Piper nigrum is rich in antioxidants such as piperine. Piperine aids in absorption of curcumin, which is the anti-inflammatory component of turmeric. Check out these PubMed articles/studies on piperine.
  
  
• STEVIA (I like Sweetleaf brand) or raw local HONEY to taste

• Bring the water to a gentle boil with the spices and coconut oil.
• Add a couple of twists of fresh ground black pepper.
• Add the fresh lemon juice. Strain the seeds then toss the lemon squeezed lemon into the blender bottle
• If drinking warm, add stevia and keep the spoon handy to stir the spices back into solution before sipping. If you drink it too hot burning your mouth, try some homeopathic Cantharis to soothe the burnt palate mucosa.
• If drinking cool, pour into a shaker bottle with a wire coil then add honey after it’s cooled off. Add ice. The spices will precipitate as time passes so I secure my shaker bottle lid and shake it before each swig.