Cancer is a leading cause in most western countries where, every year, hundreds of millions of dollars are allocated for research into new treatments. Eastern countries, where the incidence of most cancers is typically much lower, pour less money into such investigations and considerably more spices into their meals.
Reducing our susceptibility to cancer is one of the most important measures we can take to increase our chances of good health and this is not as difficult as it might sound. The following lines will show how- by increasing our intake of spices- we can fortify ourselves against this terrible disease.
Cancer is caused by a range of factors, most of which follow directly from the aging process. As a result, the probability of getting cancer increases exponentially as we grow older. The wide-ranging biochemical and chromosomal changes associated with aging increase the risk of DNA damage. In addition to being less efficient at the repair and confinement of DNA damage, older bodies are less equipped to protect cells against the agents that trigger the damage to our genetic coding material. Nevertheless, people of all ages can develop cancer, and youth is not guaranteed to protect against all cancerous factors.
Spices are valuable preventive weapons against cancer not only for their antioxidant properties,but also for the many phytochemicals contained in spices that assist the body to detoxify, excrete cancerous compounds and act against pre-cancerous cells at each stage in their progression towards tumors.
Examples of the Anticancer Properties of Spices:
All spices– Antioxidant
Cumin, pepper– Enhance antioxidant enzymes
Cumin, garlic, ginger, pepper– Inhibit inflammation
Ginger, pepper– Inhibit pro-inflamatory cytokines
Garlic, ginger, soy, turmenic– COX-2 inhibition
Citrus, ginger, pepper– Attack tumors directly
Citrus, garlic, grapes, green tea, mustard– Induce apoptosis
Brassicas, citrus, green tea, soy– Modulate autocrine loops/cell cycles
Green tea, turmenic,soy– Inhibit autogenesis
Brassicas, caraway, cumin– Neutralise carcinogenic toxins
Grapes, green tea– Reduce activated protein
Green tea, turmenic– Inhibit telomerase
Turmenic– Inhibit JAK-STAT pathway
Soy, turmenic– Inhibit estrogen dependant tumors
Green tea, soy, turmenic– Enhance chemo- and radiotherapy.
This study was made by DR. Keith Scott.