Herbs and spices can do so much more than enhance the flavor of food. They can help stimulate the immune system and help prevent cancer. Here are six ways to spice up your food and keep you in good health. 1) Turmeric: It’s a yellow curry powder (active polyphenol ingredient is curcumin) that is shown to inhibit growth of cancer cells. It is also an anti-inflammatory. Tip: Mix with black pepper (piperine) and olive oil to activate and help with absorption. It can be used as a dry rub or added to soups, sauces and stews.
2) Ginger: Its antioxidant and anti-inflammatory properties protect against cancer. It is also used as a herbal remedy for upset stomach and nausea, and can serve as an appetite stimulant. Tip: Steep a few thin slices in hot water for 10 minutes to create a soothing tea.
3) Cayenne Pepper: This hot pepper contains capsaicin, a powerful antioxidant that helps with weight loss and is an anti-inflammatory food. Cayenne also contains beta-carotene. It is known to be toxic to cancer cells and helps prevent growth of cancer cells.
4) Saffron: This spice may be the most expensive, but it packs a good punch. It contains crocins (water-soluble carotenoids) that may inhibit tumor growth and progression of cancer.
5) Oregano: The richest source of antioxidants among herbs slows cancer growth and promotes apoptosis (cell death). It carries antibacterial properties and is a natural disinfectant. Tip: Marinating with oregano can help reduce the formation of heterocyclic amines (HCAs) created when meat is cooked at high temperatures.
6) Garlic: The most powerful anti-cancer spice is part of the cancer-fighting allium group (onions, shallots, scallions, leeks, chives). Garlic helps boost the immune system to help fight diseases, as well as colds and flu. It also decreases the growth of cancer cells. Tip: Take one daily dose - 1 clove and remember to “chop and stop” – chop and then let it sit for 10 minutes before using to allow for the formation of allicin (enzyme).
Poster Comment:
My ultimate top 10 cancer-fighting herbs Protect your liver with milk thistle, whose active ingredient is silymarin. It is a wonderful bitter digestive and impedes entrance of toxins into liver membrane cells. It scavenges free radicals and improves intracellular concentration of glutathione, our body’s natural antioxidant.
Green tea inhibits angiogenesis (formation of new blood vessels which is crucial for tumour growth and metastasis) and helps to regulate blood sugar. It also promotes DNA repair and encourages apoptosis (cell death) of damaged cells.
Digestive and bitter herbs such as burdock to cleanse and heal the gut, encourage bile enzyme secretion and promote a good uptake of nutrients. Burdock is one of the ingredients in Essiac tea, a formula used widely in breast cancer treatment. It is a herb that is high in minerals and is also useful for blood sugar regulation.
Turmeric is my favourite herb, has been used safety in China and India for thousands of years and is a wonderful antioxidant and anti-inflammatory. It enhances chemotherapy actions while protecting against damage to healthy cells, induces apoptosis and inhibits angiogenesis in cancer cells. It also plays a significant role in epigenetic processes and may reverse induced changes.
Medicinal mushrooms such as ganoderma, cordyceps, shiitake contain beta-glucans, immunomodulators which enhance immune activity and increase proliferation and activation of monocytes, a type of white blood cell which plays an important role in the immune system. Adaptogens such as Siberian ginseng, which has immunomodulating properties, helps to balance blood sugar, increases energy and stamina and improves depressive symptoms common in cancer patients. It also helps to build resilience to stress, be it emotional or physical.
Ginger has also been used since ancient times as an anti-emetic. Nausea and vomiting are a common side effect of cancer treatments, so it is great fresh as tea to alleviate these symptoms. Ginger is also useful in the treatment of diarrhoea, another common side effect of cancer treatment. It relieves inflammation and pain and also has angiogenic properties. A recent study has demonstrated it to be highly effective against ovarian cancer.
Japanese knotweed has the greatest concentration of resveratrol than any other plant. Resveratrol is an antioxidant which reduces inflammation so it’s useful in cancer treatment. It also improves insulin sensitivity and activates sirtuin, which increases production of mitochondria and can help to improve energy levels. Resveratrol has been shown to inhibit pro-proliferative activity and may enhance radiotherapy. It is also traditionally used in Chinese medicine to strengthen liver and kidney function.
Lymph cleansers and tonics such as cleavers, which grows widely around the UK in hedgerows and is great as a tea. It eliminates excess fluid from the body, purifies the blood and helps to reduce inflammation. It also has anti-neoplastic properties and is used externally and topically in the form of a poultice for cancerous growths and tumours. It is also very high in vitamins and minerals.
Garlic enhances natural killer cell function and plays a powerful role in the immune system. It is a wonderful antimicrobial, which is important as often cancer treatments leave the immune system completely weakened and prone to opportunistic infections or colonisation. Garlic’s antifungal properties can be very useful as cancer patients often suffer from Candida albicans. It has strong anti-cancer benefits and supports the liver detox pathways. Cut it and leave it for 10 minutes before adding to food to activate its immunoprotective properties. Try to add it at the end of food preparation.
https://anthrobotanica.com/ultimate-top-10-cancer-fighting-herbs/