Written By Admin
Friday, August 5, 2016
Do you wonder why the East Indians have significantly lower rates of cancer? Let’s see what Dr. Carolyn Anderson has to say about it.
As she was researching the literature on cancer prevention and treatment, she found statistics that struck her as lightning. The east Indians are much less likely to develop cancer. Actually, the difference in numbers is staggering. The ratios are as following:
The East Indians have 1/5 as many breast cancers as North Americans at the same age!
The East Indians have 1/8 as many lung cancers as North Americans at the same age!
The East Indians have 1/9 as many colon cancers as North Americans at the same age!
The East Indians have 1/50 our rate at prostate cancer!
You know, this is not just sheer coincidence. And given the fact that Indians are probably even more exposed to carcinogens in their environment than we are in the West, this is even more staggering.
Your immediate question is: “What could be the reason for this considerable difference in cancer rates?”
Dr. Carolyn Anderson suggests three answers to your question:
Answer no.1: Turmeric is a miracle spice.
If you rank the above three anti-cancer agents in order of merit, the winner could be the wonder spice-turmeric. Have you ever seen or tasted this spice? Turmeric is the yellow powder, made from the root of an East Indian plant, which is one of the components of yellow curry. It is also a little something used on its own for flavor enhancement. It is also added to malts,yogurts and so on.
Turmeric’s anti-inflammatory properties are incredibly powerful. In fact, no other food ingredient is more effective at decreasing inflammation in the body. The molecule in turmeric responsible for this effect is termed curcumin. Recent studies reveal that curcumin inhibits the growth of many cancers such as colon, prostate, ovarian, breast and brain cancer. It also inhibits the growth of new blood vessels that feed the tumor!
Answer no.2: Scientists should not ignore this folk remedy.
Turmeric has been used in India, China and the Middle East for over two millenniums. Amazing, but true!
Professor Bharat Aggarwal, Ph.D. at the M.D. Anderson Cancer Center in Houston, Texas, was the first to show that curcumin is very active against cancer in cell cultures. Later on, in 2005, he proved the incredible effects of this compound on breast cancer tumors grafted onto mice, even when these tumors no longer responded to chemotherapy. In these mice, administering only a regular dietary dose of curcumin reduced the spread of metastases.
What is peculiar here is that his research was initially given no merit by his oncology peers at the M.D. Anderson Cancer Center. They felt experiments based on some folk remedy from traditional Ayurveda medicine deserved no attention.
Yet, the science was more than compelling. When he presented his research again but referred to the curcumin as the “new pharmaceutical” agent, his colleagues suddenly took heed of it. They were amazed and all wanted to know more about this “wonder drug”.
It seems we should all be eating this, but the question is how and how often?
Answer no.3: Maximize the anti-Inflammatory benefits of turmeric.
Many a time, the combination of foods seems instrumental in maximizing the benefit. It seems that turmeric taken by itself, or in capsule form, is very poorly absorbed through the intestine. If turmeric isn’t mixed with pepper or ginger -as it is in yellow curry, it won’t pass the intestinal barrier. Pepper increases the body’s absorption of turmeric by 2,000 % ! Ideally, it must also be dissolved in olive oil.
Here’s the miraculous formula:
Mix ¼ teaspoon of turmeric powder with ½ teaspoon of olive oil and a generous pinch of black pepper.
Add this to soups, salad dressings, vegetables or cooked meats. Have the time of your life while preparing this great mixture!
How often to consume it? It seems that as often as you can is the best answer. Until our next meeting… work on your healthy diet day after day!