“I am an ayurvedic student in India and I love your newsletters. Always very deep but very practical. One thing I want to ask you. Why traditionally in India people are suggesting to cook turmeric with ghee or milk or food? What is the scientific reason behind this? Also what is the safest way of recommending turmeric? For high pitta person? Because I heard you on YouTube, I am very happy to see it is the most viewed YouTube on turmeric worldwide. Like you say for high pitta and hot liver it should not be given or given very carefully. Any safety measures? Thank you. Pradeep S.”
We all know by now that turmeric activates the liver. What does this mean? When it activates, it can increase the pitta of the liver or “bhrajak pitta.” The liver is a hot organ and the ancient rishi-s or seers knew that it was, and that’s why they recommended that turmeric be added to warm ghee first, and then cook that with vegetables. It is scientifically proven that when you cook something with lipids, delivery becomes slower but sustained/steady. It goes slowly but surely to the liver, slowly but surely to the cellular system, so that aggravation of pitta gets minimized. As always, authentic ancient traditions can be scientificall validated – and vice versa scientific validation authenticates an ancient tradition. Although every individual and every individual medical condition is different, be 
careful, becausenull if somebody’s liver is damaged due to disease, you should not use turmeric at all, even in minimal doses. In general, turmeric is Nature’s gift for everybody due to its overall healing properties. That’s why in the ayurvedic shastra-s we find many prescribed methods, many recipes so it can be used and consumed without side effects or creating undesirable interaction.
For pitta situations, a good way of administering turmeric is by cooking it in coconut oil (10% turmeric with 90% coconut oil volume by volume). Cook nice and slow without burning, then drizzle on the food.
