Hari Sharma and Rama K. Mishra, in 'The Answer to Cancer', ask if there is one magical, cure-all anti-cancer herb...one that we could just take if we really didn't want to read everything about anti-cancer approaches? They ask if there is just one herb that soothes the cells, stimulates the right enzymes, and protects the intelligence of the cell's DNA? One that is delicious? Inexpensive? Available over the counter at the supermarket?
There is a top anti-cancer herb. Ayurveda's top candidate as the world's best anti-cancer herb would be turmeric. It is a serious cancer fighter.
Turmeric has been a pillar of the diet in India for thousands of years. For at least 5,000 years--every day in every Indian kitchen, while cooking their lentils and vegetables with turmeric--Indians have been using this anti-cancer wonder spice.
Ayurvedic tradition knows both the herb itself and how to use it to coax the maximum benefit from this herb. Turmeric is a relative of the much more zesty ginger plant, and like ginger, derived from the root of the plant. We can get it from Western medicine, which recently has devoted a good deal of research to the subject of this spice. Listed below, from Western science are some of the documented benefits of curcumin (turmeric's top enhancing ingredient, known technically as diferuloyl methane), as cited by Thomas M. Newmark and Paul Schulick:
*More DNA protective than (powerful antioxidants) lipoate, vitamin E and beta carotene
*Stimulates glutahione S-transferase, a detoxifying, cancer-protective enzyme.
*Modulates nitric oxide and is associated with its anti-inflammatory and anti-cancer activities.
*Strongly anti-inflammatory, both orally and topically, and like green tea and Ocimum sanctum, is anti-ulcerative.
*Intensifies the anti-cancer activity of other phytonutrients (plant chemicals).
*Inhibits leukemia at initiation, promotion and progression.
*Inhibits precancerous colon lesions.
*Inhibits the growth of multiple breast cancer cell lines.
*Suppresses colon cancer.
*Inhibitory of oral tumors
*Topically applied curcumin can strongly inhibit skin tumor promotion.
*Enhances metabolism (good for digestion).
*Protects against heart disease.
Turmeric is good for digestion, which means that it will help to dissolve those undesirable fats in our body instead of allowing them to accumulate. It gobbles up free radicals, which protect our blood vessels. It's antibacterial, and it is always good for the heart to cut down on the infection causing bacteria in the system.
There are right ways and wrong ways to ingest our turmeric. The right way is to cook with it. According to the ancient Ayurvedic tradition, the best way to use this potent spice is also the way that it tastes best and is the easiest to digest. Eating delicious cooked turmeric encourages our gastric juices to flow, which helps to assimilate the herb and get the most benefits from it. The cooking itself also brings out the best in the substance. When we cook turmeric with food, the turmeric doesn't lose any of its innate, plant intelligence. Instead, the intelligence of the turmeric enhances the intelligence of the food. Food and turmeric play a very pleasant duet together, to the lasting benefit of our body.
To create a versatile sauce with turmeric, saute the turmeric in olive oil or ghee (clarified butter), then put it on our food. We can add turmeric to any of our foods. The serving size is 1/4 tsp per meal.
Turmeric stimulates the liver, making it more effective in producing bile. If you have any kind of a blockage in the bile duct, it is suggested that you do not use turmeric. The herb could aggravate the situation, with the liver making more bile and the duct unable to allow it to pass through.
If you don't have a blocked bile duct, it is recommended to eat turmeric in moderation. Turmeric may not seem hot to you, but it is actually hot in its effect. It stimulates digestion and wakes up the liver. To over do it, an imbalance can be created resulting in such effects as hunger, a short temper, or irritability.
It is suggested that we cook with turmeric so it tastes good. Also, to not look for ways to eat a lot of it, because it will annoy our liver. Also, don't bother with expensive extract you can order on the Internet. Cook with it everyday, and enjoy its benefits for easing digestion, fighting those damaging free radicals, improving blood flow, and literally preventing tumors before they start.
There is a top anti-cancer herb. Ayurveda's top candidate as the world's best anti-cancer herb would be turmeric. It is a serious cancer fighter.
Turmeric has been a pillar of the diet in India for thousands of years. For at least 5,000 years--every day in every Indian kitchen, while cooking their lentils and vegetables with turmeric--Indians have been using this anti-cancer wonder spice.
Ayurvedic tradition knows both the herb itself and how to use it to coax the maximum benefit from this herb. Turmeric is a relative of the much more zesty ginger plant, and like ginger, derived from the root of the plant. We can get it from Western medicine, which recently has devoted a good deal of research to the subject of this spice. Listed below, from Western science are some of the documented benefits of curcumin (turmeric's top enhancing ingredient, known technically as diferuloyl methane), as cited by Thomas M. Newmark and Paul Schulick:
*More DNA protective than (powerful antioxidants) lipoate, vitamin E and beta carotene
*Stimulates glutahione S-transferase, a detoxifying, cancer-protective enzyme.
*Modulates nitric oxide and is associated with its anti-inflammatory and anti-cancer activities.
*Strongly anti-inflammatory, both orally and topically, and like green tea and Ocimum sanctum, is anti-ulcerative.
*Intensifies the anti-cancer activity of other phytonutrients (plant chemicals).
*Inhibits leukemia at initiation, promotion and progression.
*Inhibits precancerous colon lesions.
*Inhibits the growth of multiple breast cancer cell lines.
*Suppresses colon cancer.
*Inhibitory of oral tumors
*Topically applied curcumin can strongly inhibit skin tumor promotion.
*Enhances metabolism (good for digestion).
*Protects against heart disease.
Turmeric is good for digestion, which means that it will help to dissolve those undesirable fats in our body instead of allowing them to accumulate. It gobbles up free radicals, which protect our blood vessels. It's antibacterial, and it is always good for the heart to cut down on the infection causing bacteria in the system.
There are right ways and wrong ways to ingest our turmeric. The right way is to cook with it. According to the ancient Ayurvedic tradition, the best way to use this potent spice is also the way that it tastes best and is the easiest to digest. Eating delicious cooked turmeric encourages our gastric juices to flow, which helps to assimilate the herb and get the most benefits from it. The cooking itself also brings out the best in the substance. When we cook turmeric with food, the turmeric doesn't lose any of its innate, plant intelligence. Instead, the intelligence of the turmeric enhances the intelligence of the food. Food and turmeric play a very pleasant duet together, to the lasting benefit of our body.
To create a versatile sauce with turmeric, saute the turmeric in olive oil or ghee (clarified butter), then put it on our food. We can add turmeric to any of our foods. The serving size is 1/4 tsp per meal.
Turmeric stimulates the liver, making it more effective in producing bile. If you have any kind of a blockage in the bile duct, it is suggested that you do not use turmeric. The herb could aggravate the situation, with the liver making more bile and the duct unable to allow it to pass through.
If you don't have a blocked bile duct, it is recommended to eat turmeric in moderation. Turmeric may not seem hot to you, but it is actually hot in its effect. It stimulates digestion and wakes up the liver. To over do it, an imbalance can be created resulting in such effects as hunger, a short temper, or irritability.
It is suggested that we cook with turmeric so it tastes good. Also, to not look for ways to eat a lot of it, because it will annoy our liver. Also, don't bother with expensive extract you can order on the Internet. Cook with it everyday, and enjoy its benefits for easing digestion, fighting those damaging free radicals, improving blood flow, and literally preventing tumors before they start.
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