Spice up your cooking with tumeric
The MD Anderson Cancer Centre’s blog says, “one of the keys to tumor suppression could possibly lie in the Indian spice turmeric. Often used in curry dishes, it is commonly known as ‘Indian solid gold’ for its proven health benefits.
“Various scientific studies have shown that the yellow compound in turmeric, curcumin, contains potent antioxidant and anti-inflammatory properties. These can inhibit tumor cell growth and suppress enzymes that activate carcinogens.”
They have even done their own study that suggested a daily dosage of curcumin helped slow the growth of tumors and even decreased the tumor’s size in one patient without chemotherapy. It is also known to be a great anti-inflammatory tool which can help your body fight infections.
They quote Bharat Aggarwal, Ph.D., professor in the Department of Experimental Therapeutics, as saying “The reason curcumin is so effective against cancer is that it hits not just a single target or cell signaling pathway but dozens of targets implicated in cancer.”
Further evidence lies in the low frequency of cancer in South Asia where tumeric is a common spice. Aggarwal says the occurrence of breast, colon, prostate, and lung cancer (the top four in the US) is 10 times lower in India.
Talk to your doctor before taking any supplements, but once they give you an ok, explore Thai, Indian, and Persian cuisines for recipes with tumeric. Also, try it on your sauteed vegetables, mix it in with scrambled eggs or egg salad, or use it to season your meat.