Ginger & Turmeric Anti-Inflammatory Drink: the Recipe That Works

The key: ginger (NF-κB ↓ + COX-2 ↓) + turmeric (Nrf2 ↑) + black pepper (curcumin absorption ×2000%). These 3 ingredients together are the most powerful anti-inflammatory combination validated by science.

Home recipe: ginger-turmeric infusion

1. Grate 5cm of fresh organic ginger
2. Add 1 teaspoon of organic turmeric powder
3. Add a pinch of ground black pepper
4. Pour 250ml of hot water (not boiling — 80°C max)
5. Leave to infuse for 10 minutes
6. Filter and drink lukewarm

The homemade problem

This recipe works, but has limitations:

• Variable dosage — impossible to guarantee the exact quantity of 6-gingerol
• Limited bioavailability — curcumin powder is poorly absorbed even with pepper
• Time — 15 minutes of preparation each morning
• Preservation — fresh ginger goes bad in a few days
• Taste — turmeric powder in hot water is not pleasant for everyone

INTI: the same recipe, optimized

INTI uses exactly the same 3 ingredients — ginger, turmeric, black pepper — but in a format that solves the problems of homemade:

• ✅ Standardized and constant dosage
• ✅ Extraction optimized for bioavailability
• ✅ 5 seconds instead of 15 minutes
• ✅ Long-term storage
• ✅ Calibrated taste (spicy but pleasant)
• ✅ Only 1.1g of sugar