Fight Cancer With Your Spice Rack

A recent study, published in CA: A Cancer Journal for Clinicians proves that the common household spice turmeric is a powerful anti-oxidant and cancer-fighting agent. Turmeric has been used in curry dishes for centuries. The evidence of turmeric’s curative powers is overwhelming, and clinical trials have begun on cancer patients all over the country.

New reports suggest that the spice Turmeric (curcuma longa) may be a potent anti-cancer fighter. Recent studies have shown that turmeric, commonly used in curry dishes, is a powerful anti-oxidant and anti-inflammatory agent. Turmeric may also block the formation of cancer cells. According to CA: A Cancer Journal for Clinicians; pre-clinical trials revealed that turmeric can slow metastasis (the transmission of cancerous cells from an original site to one or more sites elsewhere in the body).

The active cancer-fighting ingredient in turmeric is called curcumin. Curcumin, naturally yellow in color, gives curry powder its vibrant color. It has been used safely as a natural food additive for years. Yellow mustard is one example.

Previous research shows that Curcumin is also effective against Crohn’s disease, psoriasis, atopic dermatitis, arthritis, and a slew of other illnesses. Curcumin is so effective for wound healing that Johnson & Johnson sells band-aids with curcumin (in India).

These initial studies are so promising that the University of Texas Anderson Cancer Center is funding additional trials on turmeric’s healing properties. Its affect on breast and pancreatic cancer patients will be studied later.

And even more good news-- curry tastes great, and has been used as a household spice for thousands of years. The only known side affect is stomach upset in some sensitive individuals. So add a little turmeric to your meal, it’s the spice with some major health benefits!