Turmeric root is
one of the most important 'Stop Cancer' nutrients thanks to Curcumin, the root’s
distinctive yellow pigment.
Clinical
trials have shown it to combat breast, prostate, liver, colon, lung and
pancreas cancer among others. It actually
stops cancer cells from multiplying by division and also triggers
programmed cell death, the body’s natural and necessary way of ridding itself
from damaged cells. Curcumin has the ability to kill cancer cells
while leaving healthy cells unharmed. It is still not widely prescribed
in cancer prevention or therapy as there is little financial incentive to do
so. Drug companies cannot patent natural
substances, and without a patent there is no profit.
You will receive many of the cancer
prevention benefits of Curcumin however, by using turmeric root in your
cooking. It has a light flavour and can be grated or chopped and added to
recipes.
The possibilities are endless with this
diverse spice. Add to curries or to
vegetables like rice or cauliflower, for both colour and flavour. Combine with
a little black pepper and/or olive oil or coconut oil, to significantly
increase the body’s absorption of Curcumin.
To make a healing tea, finely slice or grate
fresh turmeric root. Add along with some grated or sliced ginger root to a
teapot and steep in hot water. Sweeten your tea if desired with local honey or
green leaf stevia. The longer you steep, the more intense the colour and flavour
of your tea. I make a batch each week
and refrigerate it, to drink first thing each morning with a little added lemon
juice.
Further Reading
Curcumin and Breast Cancer
