By David Blyweiss, M.D., Advanced Natural Wellness
October 9, 2019
Spices… I LOVE spices.
In ancient times, spices were worth more than their weight in gold. And for good reason!
Not only do they make your food taste better, but spices can have amazing healing powers too.
This is especially true when it comes to the big “C”… cancer.
If you’re counting on medical science to protect you against cancer, you may want to rethink things.
Sure. Over the years, we’ve gotten better at helping cancer patients live longer lives. But, we’re still no closer to developing a cure. And there’s no vaccine or medication for prevention.
In the meantime, most cancers are caused by lifestyle factors…
You know… things like smoking, diet, exercise… even your weight can play a role.
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In fact, only about 5% of cancers are hereditary. This means your best bet at side-stepping cancer is to avoid it in the first place.
So, offset these risks with a few lifestyle changes: Don’t smoke. Get your daily exercise. And eat a healthy Mediterranean style diet filled with plenty of fresh, organic fruits and vegetables.
But, let’s get back to spices… because they are the real superstar here.
The contents of your spice rack can help enhance your health and longevity. In fact, you probably have a few cancer-killers already in your cabinet!
Asian Spice Kills Cancer Cells
First, let’s start with one of my childhood favorites…
When I was a kid, my grandmother had the perfect remedy for an upset stomach or nausea. She’d stir up a concoction of hot water, honey, lemon and ginger… I’d be back on my feet in no time!
Back in those days, I had no idea ginger had other curative powers – let alone anti-cancer properties.
Most of the research on ginger relates to gastrointestinal types of cancer. It can help cut your risk of gastric cancers and cancers of the pancreas, liver, and colon.
Ginger’s power comes from its antioxidant and anti-inflammatory properties…
For instance, in patients with a high risk of colon cancer, just two grams of ginger daily for 28 days can reduce the spread of potential cancer cells… even kill them off!
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Ginger also helps stop the spread of cells in other cancers, like those of the skin, ovaries, breast, prostate and brain.
Not too shabby for a smelly little root spice.
I enjoy eating ginger in the form of ginger tea, ginger candy, and using it to spice up my meals
2 More Spices to Up Your Odds Against Cancer
Curcumin (the active ingredient in Turmeric) – my next cancer-killing spice – is popular in curry loving regions of the world like India, Pakistan, and elsewhere in Asia.
Not only is this orange spice known to prevent cancer, it is also an anti-inflammatory properties and can help ward off dementia.
Curcumin works in three ways to slash your risk of cancer in your breasts, prostate, bowel, stomach and more.
First, curcumin stops precancerous cells from transforming into full-blown cancer…
Second, it kills cancer cells that managed to take hold…
And third, it prevents more cancer cells from growing.
I recommend you take 3-6 grams daily of curcumin from food or supplement sources. Best to take it in divided doses throughout the day.
Finally, let’s talk a moment about garlic…
When I’m cooking tofu or chicken, I love to add ginger and garlic to my olive oil as I sauté. It gives the food a great flavor.
I also like garlic when it comes to cancer prevention.
This “stinking rose” contains something called allium. These compounds increase the activity of immune cells that fight cancer. They also help break down cancer-causing substances.
Eating just 3.5 grams of raw or cooked garlic weekly can cut your risk of stomach cancer in half, and cut your chances of colon cancer by about two-thirds.
In addition to these spices, you’ll find all sorts of other cancer-fighting foods in your kitchen.
Grapes, red wine, green tea, fruits, tomatoes, olive oil and cruciferous vegetables (like broccoli, kale, cauliflower) all contain compounds that can prevent tumor growth and stop the formation of cancer-spreading blood vessels. As old Hippocrates said “Let food be thy medicine and medicine thy food”
SOURCES:
Prasad S, et al. Ginger and Its Constituents: Role in Prevention and Treatment of Gastrointestinal Cancer. Gastroenterol Res Pract. 2015; 2015: 142979.
Gupta S, et al. Therapeutic Roles of Curcumin: Lessons Learned from Clinical Trials. AAPS J. 2013 Jan; 15(1): 195–218.
Aggarwal BB, et al. Anticancer potential of curcumin: preclinical and clinical studies. Anticancer Res. 2003 Jan-Feb;23(1A):363-98.
Fleischauer AT, et al. Garlic consumption and cancer prevention: meta-analyses of colorectal and stomach cancers. Am J Clin Nutr. 2000 Oct;72(4):1047-52.
