Anti-cancer Herbs and Spices to Use in your Cooking
for flavour, colour, nutrition and medicinal benefits
1. Turmeric. One of the best anti-cancer spices in the world. A study found that turmeric is one-fifth as powerful as Cisplatin - one of the most effective chemotherapy drug! They have found that turmeric can damage cancer cells in more than 100 ways, blocking cancer growth and development. Use whole turmeric or organic ground turmeric for your cooking, teas or flavoured water. Combine turmeric with black pepper for activation of the cancer-fighting curcumin.
2. Ginger. Another powerful anti-cancer herb that also has anti-inflammatory properties to ease pain. It has very similar properties to turmeric. Best used fresh, not powdered. Fresh ginger can be thinly sliced in your brewing tea, grated in your flavoured water and grated in your dishes.
3. Clove. Is anti-cancer, anti-microbial, anti-viral, anti-fungal and anti-parasitic - it kills worms and microbes in the body. Best purchased as whole and dried. Grind it with a mortar and pestle before adding it to your cooking or teas to get the most extraction. Its pungent, spicy flavour means it is effective against many dangerous microbes lurking in the body.
4. Parsley. Is a surprisingly anti-tumour herb that stops tumour growth, so long as it is consumed fresh and not cooked or heated in any way.
5. Rosemary. It contains anti-tumour properties and lowers carcinogenic compounds formed from charred food, particularly for cooked red meat.
6. Cumin. Cumin also helps to fight cancer. Best purchased whole. Most powdered versions lose nutrition and flavour when ground and sitting on the shelf for extended time.
Other anti-cancer herbs worth mentioning are basil and oregano, so long as they are consumed fresh and raw. Garlic and purple onion also contain anti-cancer properties, however, many people react to the sulfur compounds in them that can do more harm than good.
Happy cooking,
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