Blood Sugar Regulation: Turmeric contains curcumin, which has been shown to help stabilize blood glucose levels and improve the function of insulin-producing cells.
Bioavailability Boost: Black pepper contains piperine, which is essential because it increases the absorption of turmeric’s curcumin by up to 2,000%.
Metabolic Support: Rosemary is rich in carnosic acid and rosmarinic acid, compounds that help the body’s tissues “uptake” glucose more efficiently, effectively helping to “flush” excess sugar from the blood.
Anti-Inflammatory Protection: High sugar levels often cause systemic inflammation; these three ingredients work together to calm that inflammation and protect your blood vessels.
The Sugar-Balance Infusion
This warm, savory tea is best enjoyed 20–30 minutes after a meal to help your body process carbohydrates and sugars more effectively.
Ingredients
1 tsp Turmeric powder (or 1 inch of fresh turmeric root, sliced)
1/4 tsp Freshly cracked black pepper
1 sprig Fresh rosemary (or 1 tsp dried rosemary)
2 cups Filtered water
Optional: A squeeze of fresh lemon (to aid digestion) or 1/2 tsp of healthy fat (like coconut oil) to further aid turmeric absorption.
Instructions
Simmer the Herbs: Place the water, turmeric, and rosemary in a small saucepan.
Heat Gently: Bring the mixture to a very gentle simmer (do not boil rapidly, as high heat can degrade some of the rosemary’s delicate oils). Let it simmer for about 5–7 minutes.
Activate: Stir in the black pepper. It is important to add the pepper toward the end to ensure the oils are fresh and active.
Strain and Steep: Turn off the heat and let the tea steep for another 2 minutes. Strain the liquid into a mug.
Enjoy: Drink this while warm. For the best results in managing sugar spikes, try to incorporate this into your routine once a day, especially after your largest meal.
