Caution: Is Turmeric Milk Bad for You? 6 Groups Who Should Avoid This Ayurvedic Drink

That warm glass of haldi doodh before bedtime may feel like a hug in a cup, creamy, golden, and packed with centuries of Ayurvedic wisdom. Marketed today as “golden milk,” it is praised for boosting immunity, easing joint pain, and calming inflammation. Much of its power comes from curcumin, turmeric’s active compound. A 2017 review published in the Foods journal noted that curcumin shows strong antioxidant and anti-inflammatory effects, making turmeric milk more than just a comfort drink.But here is the flip side: not everyone benefits from this golden remedy. For some, it can do more harm than good, triggering stomach issues, interacting with medications, or even increasing the risk of kidney stones. That is why health experts caution that turmeric milk, while beneficial, is not universally safe.Let us look at who should avoid turmeric milk, why it can be risky for them, and what alternatives might be safer for their health.While turmeric milk is healthy for many, certain groups of people are better off skipping it. Here are six categories of people who should avoid turmeric milk:Turmeric stimulates bile production, which may worsen conditions like gallstones or bile duct obstruction. Drinking turmeric milk regularly can aggravate pain or lead to complications. Such individuals should consult a doctor before adding turmeric in any concentrated form to their diet.Curcumin has natural blood-thinning properties. If you are already taking anticoagulants like warfarin, aspirin, or clopidogrel, combining them with turmeric milk can increase the risk of bleeding or bruising. Doctors usually advise avoiding turmeric supplements or daily haldi doodh in such cases.Turmeric may interfere with iron absorption in the body. For those already struggling with anaemia or low haemoglobin, regular turmeric milk can make matters worse. If you are iron-deficient, it is best to get your daily dose of milk plain or fortified instead of spiced with turmeric.Turmeric contains oxalates, compounds that can bind with calcium and form kidney stones. Individuals with a history of kidney stones or high urinary oxalate levels should avoid drinking turmeric milk frequently, as it may increase the risk of recurrence.While turmeric is often praised for aiding digestion, it can irritate sensitive stomachs. Those with acid reflux, ulcers, or gastroesophageal reflux disease (GERD) may find that turmeric milk worsens symptoms like bloating, heartburn, or nausea.Small amounts of turmeric used in cooking are generally safe, but concentrated doses, such as daily turmeric milk, may stimulate the uterus or affect hormone balance during pregnancy. Nursing mothers should also be cautious, as excessive turmeric could potentially impact the baby’s digestion. Always consult a healthcare provider before making turmeric milk a daily ritual during these stages.If turmeric milk is not suitable for you, do not worry, there are plenty of other options. Warm plain milk, saffron milk, or even ginger-infused milk offer comfort and benefits without the risks associated with turmeric. For anti-inflammatory support, natural foods like berries, green tea, and flaxseeds can be excellent substitutes.Turmeric milk has undeniable health benefits, but it is not the one-size-fits-all remedy it is often portrayed to be. People with gallbladder issues, those on blood thinners, individuals with iron deficiency, kidney stone patients, people with sensitive stomachs, and pregnant or breastfeeding women should approach it with caution.The bottom line is simple: always listen to your body and consult a doctor before making haldi doodh a daily habit. Natural remedies can be powerful, but only when used wisely.Disclaimer: This article is for general informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified healthcare provider regarding any medical condition or lifestyle change.Also read| Vegetables you should not deep fry: Hidden health risks and smarter cooking choices