Piperine — the active compound in black pepper — is one of the most important bioavailability compounds in nutrition. It increases curcumin (turmeric) absorption by 2,000%. It also increases the absorption of multiple other nutrients. The most important seasoning in the database not for its own nutrition but for what it does to other nutrients.
In every kitchen. The instruction APEX gives is not to add it — it is already there — but to specifically pair it with turmeric.
Piperine inhibits drug metabolism enzymes in the liver — the same mechanism that makes it dramatically increase turmeric absorption. It also increases the bioavailability of resveratrol (grapes), beta-carotene (sweet potato, collard greens), and selenium. Always pair turmeric with black pepper. The APEX protocol: turmeric + black pepper + healthy fat = complete absorption.
Freshly ground black pepper (from a grinder) has significantly more piperine than pre-ground. Add to virtually every savory dish. Specifically: always add to turmeric applications.
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