Turmeric and curcumin have natural anti-cancer, chemopreventive, radioprotective, chemoprotective properties. In today’s video, we’re going to teach you a recipe that was suggested by Dr. Carolyn Anderson, a Canadian doctor who studied the effects of turmeric extensively.
”May your medicine be your food and your food be your medicine.”
This famous phrase was said by Hippocrates, the “father of medicine,” who was considered one of the leading doctors of his time. Nowadays we know that the foods we eat are important for our health, thanks to popular medicine that has been passed down through generations, and also scientific research.
Several ingredients used in the kitchen have beneficial properties that can be used both to prevent sicknesses and treat them, but some of them deserve special recognition. One of them is turmeric, a plant originally from Asia that was used in traditional Indian and Chinese medicine to treat several diseases, including cancer.
In fact, in India, far less people have cancer then in the United States, even though they’re exposed to more carcinogenic substances. Today, over 2000 published studies tell us about this plant’s amazing benefits when it comes to cancer treatment and prevention.
The studies show that curcumin, the active compound found in turmeric keeps cancer cells from growing, and prevents several different types of cancer, such as breast, lung, stomach, liver, and colon.
Unlike the drugs normally used in chemotherapy, such as Tamoxifen, turmeric can distinguish cancer cells from healthy cells, while activating programmed cellular death (apoptosis) of the cancer cells, without any side effects. Furthermore, curcumin, when combined with the chemotherapy drugs, makes them more effective.
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