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Anti-cancer spices: what and how to eat them

Anti-cancer spices: what and how to eat them

Any disease is easier to prevent than to cure. In terms of cancer, this statement is true in the square. Of course, no product can be a panacea for the prevention of malignant tumors.

However, the fact that not everyone is on this issue is a matter of chance, and we can also affect our chances of staying healthy, agree, inspire optimism and motivate people to change their diet.

Below is a list of spices, the anti-cancer properties of which have been repeatedly confirmed by modern scientific research in the field of oncology. The fact that these studies are important and important is indicated by the fact that the active ingredients from these spices are already used in the creation of drugs for the treatment of various malignant tumors.

Anti-cancer spices: what and how to eat them

Ginger root is a famous “anti-inflammatory” product that has been used since ancient times for both cold and rheumatoid arthritis. But the fact that ginger is the deadly enemy of tumor cells became known not so long ago.

According to various studies made in the last decade, gingerol and capsaicin contained in ginger, can activate the processes of self-destruction of cancer cells in the ovaries, prostate, pancreas, intestines (colon), mammary gland. Substances contained in ginger provoke not only apoptosis – natural cell death – but also autophagy (literally “self-eating”) of cancer cells, which is especially valuable in the case of relapse therapy, in aggressive forms of cancer, as well as in situations where it is necessary to overcome resistance of tumors to chemotherapy.

This is confirmed by the results of more than 20 modern scientific papers submitted by the American Association for Research on Cancer.

How to eat ginger on a regular basis:
Ginger has a very specific taste that not everyone likes and can significantly change the taste of the dish. But there is one almost win-win option: drink ginger tea at least once a day.

It is very good for health, is an excellent preventive measure against colds and acute respiratory viral infections, and, most importantly – this is how you will put cancer prevention on a regular basis.

The recipe for the right ginger tea:

  • Grate a piece of peeled ginger (about the size of a small plum) on a coarse grater, or cut it into very thin slices.
  • Add to it 1 tablespoon of natural honey and a circle of fresh lemon.
  • Pour a mixture of 100 ml of boiled water cooled to almost room temperature (no higher than 30 degrees). Cover and insist 10 minutes. Then add hot boiled water (but not boiling water, so as not to destroy the nutrients contained in the infusion).

Anti-cancer spices: what and how to eat them

Turmeric is a type of ginger. But with a very independent “character” and a remarkable color – golden-orange color. The main “weapon” of turmeric is bioflavonoid curcumin.

Like ginger, turmeric is an excellent natural antibiotic, powerful antioxidant and anti-inflammatory agent. Since ancient times, it is used for problems of the liver and gallbladder.

But the most important property of curcumin is the ability to suppress cancer cells, as evidenced by the results of many scientific studies. A few years ago, the journal Biochemistry of the Russian Academy of Sciences published the results of a study confirming the selective effect of curcumin bioflavonoid on tumor cells of one of the most aggressive forms of brain cancer, glioblastoma multiforme. In 9 out of 11 experimental animals, by the end of the experiment with curcumin, the tumor disappeared without a trace “without any signs of toxicity”.

In 2008 and 2009, the results of several studies proving the efficacy of using curcumin in the treatment of cancer cells of the breast, pancreas, lung, colon and prostate were published. According to others, the use of curcumin significantly reduces the risk of tumor metastasis.

But probably the most important evidence of the anti-cancer properties of turmeric is the fact that in India, in a country where 1/6 of the population of the entire Earth lives, and where turmeric is the most favorite spice, the incidence of cancer is 10 times lower than in Europe.

How to eat turmeric on a regular basis:
Despite the fact that turmeric is an indispensable ingredient in curry seasoning, it is many times less in it, and the quality of turmeric can leave much to be desired. Therefore, for use in cooking it is recommended to take natural turmeric.

According to various sources, in order to benefit from turmeric, you need to consume at least 3 g of this seasoning powder per day (but not more than 10 g per day, because this is still a natural antibiotic). It is believed that curcumin is better absorbed in the presence of fat, so it is optimal to mix turmeric powder with vegetable oil, or fill it with your morning curd (provided that it is not fat free, but has at least 5% fat).

If you are not sure about the quality of the spices sold in your region, you can look for drugs based on turmeric in pharmacies in the department of vitamins and dietary supplements.

Anti-cancer spices: what and how to eat them

Not only the East boasts natural cancer drugs. In the Mediterranean cuisine, too, there is a hero – rosemary.

The young twigs of this evergreen shrub are a very popular ingredient in Italian cuisine. And if you have not reached your hands to this seasoning – it’s time to look at her.

It has been scientifically proven that adding rosemary when cooking meat dishes, especially beef, reduces the production of carcinogenic substances that occur during the heat treatment of meat (especially during frying) by 40%. The fact is that the substances contained in rosemary – rosmanol and carnosic acid – have an incredibly powerful antioxidant capacity.

They literally “hunt” for free radicals, and, capturing them, turn into other antioxidant substances, triggering a chain reaction to destroy free radicals.

Another advantage of rosemary is the scientifically proven synergy effect with turmeric: carnosic acid enhances the effect of curcumin against cancer cells. There is scientific evidence for the successful use of a combination of rosemary and turmeric in the treatment of breast cancer.

In addition, there is already evidence of the ability of carnosol contained in rosemary to stimulate apoptosis (the process of self-destruction) of cancer cells and slow down the process of metastasis.

Finally, rosemary carnosol affects the ability of cancer cells to invade adjacent tissues. And when the tumor is unable to spread, it ceases to be aggressive.

Carnosol also reduces the resistance of cancer cells to chemotherapy.

How to use rosemary on a regular basis:
Rosemary can be added as a seasoning in soups, meat dishes, tomato-based sauces. When cooking soups, sprigs of rosemary can be added instead of bay leaf (but never add them together). Rosemary leaves can be added to salads.

And on the basis of rosemary tea can be brewed: 1 tsp. dried rosemary leaves brewed with 1 cup of boiling water and infused for 10 minutes. You can add honey or maple syrup to rosemary tea.

Rosemary tea is also good for those who have problems with digestion, as well as for losing weight.

Anti-cancer spices: what and how to eat them

And its incredibly burning taste, and its anti-cancer effect, chili pepper owes it to the alkaloid contained capsaicin. This alkaloid is an antioxidant, has a pronounced anti-inflammatory effect, inhibits helicobacter pylori bacterium, which is considered responsible for the development of gastric ulcers.

And yet, according to research, capsaicin acts on the mitochondria of cancer cells, triggering apoptosis in them. Simply put, there is evidence that chili pepper contributes to the prevention of cancer, destroying malignant cells.

Initially, this thought of scientists was prompted by the fact that people in whom regular consumption of cayenne pepper and chili pepper is the norm of life, are at times less likely to suffer from cancer.

How to use chili pepper on a regular basis:
If you’re not a fan of hot dishes, eating chili will be a problem. Experts (and nutritionists) recommend to accustom themselves to this burning spice very slowly, with microdoses. You can add these micro doses in salads or meat dishes.

An important point: it is better to combine chilli with oils, for example, with olive (it is more useful than cream). And if you have overdone it – drink milk (but not fat-free, but normal fat).

To wash down Chilean pepper with water is a useless exercise.

Anti-cancer spices: what and how to eat them

Garlic is the most famous natural antibiotic. The famous medieval scientist, philosopher and physician Avicenna called garlic a cure for all diseases and used as an ingredient in over a thousand prescriptions of medicinal drugs.

Useful properties of garlic can be listed for a long time. He will help against colds and protect against mosquitoes.

And garlic is a spice that can be used to prevent cancer of the skin, lung, esophagus, stomach, prostate. Allicin and other organic compounds of the sulfide group (phytoncides) contained in garlic cause the cancer cells to self-destruct.

These properties were first proved on the example of animals with lung cancer, and after confirmed on the example of some other types of cancer, including skin cancer. There is also a study in China, which was attended by 1.5 thousand patients with lung cancer and 4.5 thousand healthy people.

According to this study, the risk of developing lung cancer among those who use garlic at least twice a week is 44% lower than those who do not eat garlic. It is curious that this applies to both smokers and non-smokers.

Being a natural immunomodulator, garlic supports natural immunity, and this is also one of the important conditions for the prevention of cancer.

How to use garlic on a regular basis:
At the moment, an effective preventive “dose” of fresh garlic is 4 g per day, which corresponds to one large clove. If you are not ready to sharply take up the garlic, enter it into your diet gradually.

Crushing a clove of garlic in a garlic dish will make its nutrients more bioavailable, that is, better digestible. It is also important to remember that the content of phytonicides

Anti-cancer spices: what and how to eat them

This habitual for our kitchen weed, as it turns out, is not so simple and harmless for cancer tumors. The apigenin contained in it provides a powerful resistance to the formation around the tumor of a new system of blood vessels necessary for its development and growth. Moreover, the strength of the counter is comparable to the effect of synthetic drugs developed for the same purpose.

The preventive effect arises simply by regularly adding parsley to your menu. This is evidenced by the study of Richard Belivo – a famous scientist and innovator in the treatment and prevention of cancer tumors.

How to use parsley on a regular basis:
This spicy weed is so natural in our traditional cuisine that it does not require special instructions. Add it to your daily salads, make smoothies with it, just chew the twigs in between cases. An important point: like any herb, parsley will be better absorbed in the presence of fats.

Use for this purpose sources of polyunsaturated fatty acids: olive oil, hemp or flaxseed oil.

Anti-cancer spices: what and how to eat them

According to various modern studies, herbs that are rich in terpenic fatty acids (these same acids give them a special spicy flavor) are of great benefit in the prevention and treatment of malignant tumors. The list of these herbs is known, in addition to rosemary and parsley, it includes: mint, marjoram, thyme, oregon, basil.

Terpenes contained in these herbs, as research has shown, have a whole range of effects on cancer cells: from countering the spread to starting the self-destruction mechanism.

Of course, none of the products is a panacea for cancer and cannot replace the therapy of cancer. However, all research in this area boils down to the fact that these spices are really very useful for preventive purposes and for those people who have certain cancer diseases in their family history.

Perhaps it is their use that inhibits the development of tumors in individuals predisposed to them.

What to eat: antioxidants on your table
We hear about them every day: antioxidants, antioxidants, antioxidants … In the end, what is it? What are they needed for?

Which antioxidant-rich foods to choose and which one to cook? We will tell all about these invisible “wizards” so that they can protect your health and beauty at the right moment. Read more

Food instead of pills: anti-inflammatory foods
Pain, heat, redness, swelling are all signs of inflammation. Thus, the body activates the defenses to fight off the infection, to cope with the effects of injury or other causes of the disease.

The classic way to relieve pain and inflammation is known to all. But before swallowing the next pill, we propose to consider alternatives, which have been abundantly offered by nature, and successfully used for many centuries.

Here are ten of the most effective products that may well become an alternative to anti-inflammatory drugs for chronic inflammation and in their prevention. Read more

8 mistakes that harm your health and well-being
Do you feel tired and completely exhausted in the morning? You have no strength for anything, and you want to sleep all day?

You try to lead a healthy lifestyle, even went on a diet and went to a fitness club, but it does not help you feel more cheerful, quite the contrary? Perhaps the reason is the typical mistakes that most of us make in our daily lives. Read more

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