Turmeric, long valued in Ayurvedic medicine for its antioxidant, anti-inflammatory, and antimicrobial properties, is popularly consumed today in two simple forms: turmeric water and turmeric milk. Each has distinct advantages depending on how it’s prepared and what health outcome one seeks.
A study by Raghavendhar R. Kotha et al. (2022) found that warm dairy milk extracts significantly more curcuminoids from turmeric compared to water. At room temperature, dairy milk yields 6.76-9.75 mg/g, which rises to 11.7-14.9 mg/g when warmed. By contrast, ambient water extracts only about 0.55 mg/g; warm water improves that to about 2.42 mg/g. Plant-based milks perform much less effectively in curcumin extraction.
Health implications differ:
-
Turmeric water, often taken first thing in the morning, supports hydration, gentle detox, digestive health, and metabolism. Its effect is lighter, especially lacking in fat which is needed for better curcumin absorption.
-
Turmeric milk, especially warm dairy milk, tends to perform better for stronger therapeutic goals—reducing inflammation, soothing sore throats during illness, boosting immunity, and even encouraging restful sleep. However, it is higher in calories and may not be suitable for those with lactose intolerance.
Experts suggest using both, depending on the time of day and health priorities: water-based turmeric in the morning for light wellness, and turmeric milk in the evening for more restorative benefits.
Source : Dairynews7x7 Sep 19th 2025 Read full story here