Written by Ty Bollinger
Curried dishes around the world wouldn’t be as delicious without turmeric. Turmeric is an orange-colored spice native to India and Indonesia, revered for its culinary and therapeutic benefits. Turmeric gives the curry its bright yellow or orange color and contributes to its peppery, warm, and mildly bitter taste. It also provides a tangy and ginger-like fragrance.
Turmeric is a root crop known for its tough brown skin and bright orange flesh. For more than 5,000 years, this root crop has been cultivated in the tropical regions of Asia. During the 13th century, turmeric was introduced to western countries by Arab traders.
Its popularity has slowly spread across the globe. Today, the leading producers of this aromatic spice are India, Indonesia, China, Taiwan, the Philippines, Haiti, and Jamaica.
Turmeric has been used in the Chinese and Indian pharmacopoeia for thousands of years. It is known for its powerful anti-inflammatory properties, used in treating several conditions such as toothache, chest pain, urinary tract infection, flatulence, jaundice, menstrual discomforts, bruises, hemorrhage, and colic.
Today, researchers are investigating the countless benefits of turmeric and it has shown incredible promise in the prevention and treatment of cancer.
Turmeric’s active ingredient is an extracted compound called curcumin. Studies have shown that curcumin helps prevent several forms of cancer including breast, lung, stomach, liver, and colon because of its anti-inflammatory and antioxidant properties. It stops the development of cancer by interfering with the cellular signaling aspects of the chronic disease.
Lab results have found curcumin capable of…
Based on a 2011 study conducted by the University of Texas MD Anderson Cancer Center, researchers found that the curcumin extract effectively differentiates between cancer cells and normal cells while activating cancer cell death (apoptosis).
Investigators concluded, “Curcumin exerts its biological influence through epigenetic modulation, a process that continues downstream staying one step ahead of adverse genetic influences.”
One study was conducted to investigate how much curcumin colorectal patients could safely take. In the trial, participants took 3.6 grams, considered to be a high dose of curcumin. Results revealed that high doses of curcumin didn’t cause ill effects among colorectal patients.
Curcumin is not well absorbed in the blood but it is absorbed well into the colon lining, giving it an advantage against cancerous tissues in the colon. It can help prevent prostate cancer because of its ability to interfere with the spread of cancer cells and inflammatory responses that are considered to be the precursors of cancer development. Curcumin also fights prostate cancer by reducing the expression of sex hormone receptors in the prostate gland.
It has shown incredible promise in the prevention of cervical cancer, the leading cause of cancer death among women in developing nations. Curcumin’s anti-inflammatory property blocks the factors that induce human papilloma virus and activates cancer cell death within the uterine lining.
Turmeric is powerful and effective against more than cancer cells. Researchers are fascinated by the broad range of conditions it is capable of helping.
The health benefits of turmeric have only been recognized by the medical community in the past decade but researchers are wasting no time in conducting trials on this amazing spice.
Turmeric is for more than just curry. You can add turmeric powder to your classic egg salad, in soups, to season meats, and added to sauces and dressings. A little goes a long way and it adds a unique and delicious undertone to common foods.
Add this spice to your grocery list, include it in your nutrition plan, and enjoy the far-reaching health benefits of turmeric right now.
Quoted from: https://thetruthaboutcancer.com/benefits-turmeric-cancer-treatment/