Curcumin, found in the yellow spice turmeric, is known to have cancer-fighting properties. In laboratory test, cancer cells have been observed to die within 24 hours of contact with curcumin. What are some ways to get more curcumin into your system?

You can try eating curry and other foods containing turmeric every day. Not a problem if you’re accustomed to spicy foods. However, if you’re one of those who finds eating spicy foods a challenge, what else can you do? Well, I like to make myself a spicy hot drink which is loosely based on the popular Indian marsala tea. It’s really refreshing. You can modify it to suit your taste. For instance, how many slices of ginger or turmeric you use depends on the size of the roots as well as what you can handle. Turmeric has a rather strong, distinctive taste. My simple recipe includes cayenne pepper, another cancer-fighting compound, as well as raw honey, which contains the flavonoid chrysin, a natural aromatase inhibitor. Aromatase inhibitors help fight estrogen-dominant breast cancer.

Spiced Anti-Cancer Tea With Turmeric
Ingredients:
Fresh turmeric root (one or two slices per mug)
Fresh ginger root (3-5 slices per mug)
Freshly-squeezed lemon or lime juice
Cayenne pepper powder (a few dashes per mug)
Raw honey to taste

Method:
1) Crush the turmeric and ginger slices.
2) Put cayenne pepper powder into a fine tea or spice bag.
3) Put the turmeric and ginger slices plus cayenne pepper bag in a saucepan with some water and bring to the boil. Once the mixture comes to a boil, reduce heat and simmer for a couple of minutes.
4) Remove the saucepan from the heat and pour the liquid into mugs or cups.
5) Add fresh lemon or lime juice and raw honey to taste.
6) Drink either hot or cold.

If you’re lazy like me, you can just crush the turmeric and ginger slices, place them in a mug, pour boiling water over, and leave the mixture to infuse. After a few minutes, you can add a few dashes of cayenne pepper powder and lemon or lime juice and honey to taste. This “lazy” method will produce a gritty beverage, but the cancer-fighting properties are just the same. You can even use turmeric powder and ginger powder instead of the fresh roots, but the beverage will be really gritty, and nothing beats fresh, really.

For a more robust and tasty version, you can use brewed tea instead of just plain water. This is somewhat similar to Indian marsala tea, which also has milk added to it.

Of course, if you’re really, really lazy, you can take supplements, like Neways powerful antioxidant formulae Revenol and Cascading Revenol. Both contain curcumin as well as other known cancer-busters. Whatever works for you. Just get those anti-cancer compounds into your body!

Posted: November 28th, 2009 under Alternative Remedies, Antioxidants, Cancer, Healing Foods, Recipes.
Comments: 1

I’ve been trying to increase my consumption of natural aromatase inhibitor foods, a really good idea for anyone who is dealing with or has ever had estrogen-positive breast cancer. Aromatase inhibiting drugs are often prescribed to women with ER+ breast cancer as they stop the production of estrogen completely, thereby cutting off the supply of estrogen which estrogen-dominant breast cancer feeds on.

One easy way to get natural aromatase inhibitor foods into your system daily is to drink fresh juice made out of these ingredients. It’s the first thing I have in the morning and it’s quickly absorbed into the body. Great stuff. I like to blend everything so that I enjoy the benefits of the fiber as well. For those who want something simple to prepare, here’s one of my favorite anti-breast cancer juice recipes:

Pineapple-Orange-Celery Aromatase Inhibitor Juice
Ingredients (makes around 4 mugs of juice):
Quarter of a pineapple (include the core)
2 oranges
1 stalk of celery
1 tablespoon raw honey
Quarter teaspoon salt
Ice-cubes (to protect the enzymes during blending)
Enough cold water to cover the ingredients

Put everything into a blender, blend and enjoy! Delicious and refreshing!

Posted: October 31st, 2009 under Alternative Remedies, Cancer, Hormone Health, Recipes.
Comments: none

I like cabbage – it’s such a handy vegetable. You can stir-fry it, use it in soups, salads, wraps, or make it into a fermented cabbage dish for using as a topping or side-dish. There’s probably all kinds of culinary uses for cabbage that I’m not even aware of.

Cabbage belongs to the group of cruciferous vegetables which includes cauliflower, broccoli, brussels sprouts and bok choy. Cruciferous vegetables are rich in antioxidants and recommended as part of a cancer-fighting diet. They are also packed with phyto-nutrients which help boost the body’s immunity system, detoxify and eliminate harmful toxins and hormones, block cancer-causing substances, and stimulate antibodies to fight cancer.

Both red and green cabbages are loaded with nutrients, with high levels of calcium, iron, iodine, potassium, sulphur, and phosphorus. They are also rich in vitamins A, B, C, E, K and folic acid. Because of its reddish pigmentation, red cabbage has higher nutritional content than green cabbage.

The ideal is to eat at least a cup of such vegetables daily. To help you enjoy the benefits of eating more cabbage, here’s a coleslaw recipe with an Asian twist which I just cane across in my local health tabloid. Kudos to food writer Sylvia Tan for creating such a tasty and healthy salad. The addition of shredded roasted chicken makes it a meal in itself, although the salad will still taste great without any meat in it. The roasted almonds may be replaced with almost any other kind of nuts. Almonds, however, are said to have anti-cancer properties.

Like most Asian salads, this coleslaw recipe contains no oil.

ASIAN COLESLAW
(serves four people)

Ingredients:
1/2 head small round white cabbage
1 medium-sized onion, chopped
2 stalks spring onion (also known as scallion or salad onion), chopped
2 green chillies (long, slim Asian variety), chopped
1/2 cup roasted almonds, chopped
1 roasted chicken thigh / breast meat (optional)
1/2 cup water
1 tbs fish sauce
Juice from 4 green limes
1 tbs sugar
Pinch of salt

Method:
1) Shred cabbage finely, enough to fill a salad bowl. Chop onion, spring onion and green chillies and scatter over the cabbage.
2) Lightly toast 1/2 cup almonds in a 100 deg C oven. When golden, remove from oven to cool, then chop the nuts roughly.
3) Discard any chicken skin and shred the meat.
4) Place the meat and nuts on top of the chopped and shredded vegetables.
5) Make the salad dressing. Mix the fish sauce, water, lime juice, salt and sugar in a bowl. You can adjust the seasoning to suit your taste. Add to the coleslaw and toss well.
6) Serve as a healthy main course, a side dish, or as a fresh salad to go with an Asian meal.

Posted: August 27th, 2009 under Antioxidants, Cancer, Diet, Immune System Health, Recipes.
Comments: none