Herbs and spices not only make food more aromatic, but they also make food healthy and taste better by adding the kick to it. Consumption of herbs and spices has been a part of many ancient diets. Oncology researchers and other scientists have been studying various plants, fruits, herbs and spices to determine their healing properties and many of these have demonstrated their miracle healing power. Many of these can help prevent and cure various ailments. However, we must remember that only a small percentage of these have shown to have properties that can kill cancer cells. Although there are many foods that can fight and help cure cancer, this article covers specific herbs and spices that help attack cancer stem cells. These can be consumed through food or through supplements that herbal medicine experts can recommend for patients. Please note that this information has been adopted from various published research articles and journals.
Herbs & Spices that Can Cure Cancer Naturally
Turmeric or curcumin (Curucuma Longa) originated in India. Arabs were instrumental in spreading this wonder spice to the other parts of the world through the Silk Route. It is believed that along with Arabs, Marco Polo, Vasco Da Gama and all the invaders who saw the uses of turmeric were amazed by the way turmeric was used in ancient India. Turmeric was the magic cure for everything from minor injuries to major illnesses that caused people to get bed ridden in those days. Turmeric was used in multiple forms to cure ailments of various kind, either through application as paste, prepared with boiled milk or water and even used regularly while cooking food. Research has shown that turmeric fights against the network of blood vessels within tumors by killing the cancer cells. However, like any other herbal remedy, large organizations and lobbies have undermined the medicinal uses of turmeric and maintain that there is less evidence of turmeric being effective as a cure for cancer.
Curcumin has also been proven to be very toxic against the cancer cells while not harming the healthy cells. It is said to be a powerful miracle spice because of its properties like some cancer drugs but without any side effects. Turmeric has shown to be very effective for fighting against breast and colorectal cancers. It is also historically known to cure all kinds of inflammation in the body. It is important to note that turmeric consumption can be a good prevention method for cancers and other conditions, but as a cure, it may not be used as a standalone method. Use of turmeric in its natural, raw, powdered or pill form, in conjunction with other forms of treatments are recommended by doctors at the Gentle Wellness Center.
Ginger contains Gingerole and Zingerone that have anti-inflammatory and antioxidant properties. New research has shown that ginger contains a naturally occurring chemical compound that is extremely effective than a chemo drug called Taxol, in fighting against breast cancer. This special compound causes the cancer cells to die. Ginger (Zingiber Officinale) originated in Southeast Asia but was cultivated and used for thousands of years in India and China for various gastronomic and medical purposes. Traders got ginger to Rome and Europe from India and thereafter it became very popular in Europe. It was used as a major ingredient in sweets and desserts in the Roman empire. Slowly, ginger was taken to other parts of the world and it was found to be easily cultivable in tropical regions of Africa and the Caribbean. Ginger is known to be a super tonic for other ailments including nausea, vomiting, indigestion, inflammation, osteoarthritis, rheumatoid arthritis, diabetes, infections, cold and cough. Ginger is used widely in Asian and Indian cooking. Raw ginger can be consumed in tea, water, soups and juices. Dry powdered ginger is used as a spice in teas and in desserts.
Although garlic (Allium Sativum) is a root, it is used as a herb or spice. Garlic originated from parts of Central Asia, China and some parts of Serbia. Garlic was then being used widely in Egypt, China, India and Pakistan for cooking and even as medicine. In ancient European and Asian medicine, garlic has shown to be a medicinal herb that cured lack of intimacy, impotence, lack of energy, heart disease, colds, bacterial infections and even severe diseases like plague. There are many interesting stories revolving the consumption of garlic in ancient Europe and Asia. The allyl compound in garlic gives it the strong odor and taste. Garlic is proven to be very effective in fighting colorectal cancers. S-allyl cysteine is a water-soluble allyl sulfur compound found in high proportions in aged garlic extract. Garlic also contains flavonoids such as kaempferol and quercetin which are known to have anti-cancer properties. A carbohydrate called inulin that stimulates growth of good bacteria in the colon is also found in garlic. This provides protection against toxins, bad bacteria, pathogens and carcinogens. In a recent study at the Medical University of South Carolina, a compound in garlic was shown to fight against one of the deadliest kinds of brain cancer tumor – glioblastoma. However, garlic needs to be consumed in very small quantities at a time or under medical guidance as excess use can trigger high acid reflux and gastritis.
Although black pepper (Piper Nigrum) is commonly used alongside salt in most of the non-sweet foods we eat, it originated in the southern part of an Indian coastal state, Kerala. Some of the best quality peppercorns are said to be native to this part of the world. In addition to the zesty flavor that it offers, pepper has many antibacterial and antioxidant properties. Black pepper, like turmeric, was used for treating multiple illnesses in ancient India and Asia. Turmeric is known to be difficult to absorb in the body, but black pepper is easy to absorb, therefore, a combination of turmeric and black pepper is shown to be better at curing many illnesses and fight cancer cells. This is the reason why historically, many seasonings such as the curry powder will have both ingredients. Black pepper along with curcumin have proven to be effective against breast cancer tumors.
Real Cinnamon is said to be originated in Sri Lanka but other research suggests that the commonly consumed variety we see today, came from China and southeast Asia. Cinnamon has a strong aromatic flavor and contains many antibacterial and antioxidant properties. It is also highly anti-inflammatory and can help tremendously against diabetes. Free radicals cause oxidative damage and cinnamon can protect against this damage. It is said that cinnamon can be used as a natural food preservative. Cinnamon contains potent polyphenols can protect against body infections and tissue damage. It is also beneficial against heart diseases as it lowers bad (LDL) cholesterol and helps increase the good (HDL) cholesterol. Cinnamon is also known to protect against neurodegenerative conditions such as Parkinson’s, Alzheimer’s and dementia. It is also shown to protect naturally against blood clotting. In case of cancer, cinnamon has shown to detoxify enzymes in the large intestine and protect against colorectal cancers. Studies have shown that it can reduce tumor growth and kill cancer cells in case of head and neck cancers. Cinnamon is traditionally used as a spice for cooking in Indian and Asian cooking. It is also used largely in desserts in the western world. Another way to consume cinnamon everyday is to use it in teas and other drinks like shakes and smoothies.
Oregano, Mint, Thyme, Basil, Milk Thistle, Parsley, Cilantro Rosemary and Dandelion are some herbs that are known to have several medicinal properties. They not only act as antibacterial, antioxidant and purifying agents but also have anticancer properties. Most of these herbs are natural detoxifiers and help clean or disinfect our organs and bodies. Herbs also increase cognitive abilities and are effective in treating neurological diseases. Herbs such as mint, parsley, cilantro and dandelion are very useful for healing digestive issues. Basil like herbs are known to have anti-coagulant properties and regulate blood sugar levels. Holy basil, which is a type of basil native to India has found to have anti-tumor agents and there has been some research which suggests that it helps improve pancreatic cancer survival rates.
It is important to remember that herbs and spices should be consumed in regulated or small to moderate quantities as excessive consumption can lead to unwarranted conditions and reactions. It is also necessary to discuss with your healthcare provider when you decide to take any of the cancer fighting herbs and spices in forms of supplements and pills. Supplements contain herbs and spices and in more concentration and the high dose can cause side effects. The above listed herbs and spices can slow down or stop the cancer cells from growing but many times this needs to be a part of a larger integrative cancer care program that involves Insulin Potentiation Therapy, IV Vitamin infusions, Chelation and Hyperbaric Oxygen Therapy.