I love Indian Cuisine. It's exotic healthy and delicious. Did you know the spices used in Indian food not only add incredible flavor, but also contain cancer-fighting properties? This is not hear-say. Oncologist Dr. B. Niranjan Naik, supports this belief and teaches about the goodness of Indian spices and how we should include them in our diets for health and cancer prevention.
Here are Dr. Naik's Top Nine Common Indian Spices for Cancer Prevention:
Turmeric/Curcumin:
This is the king of spices when it comes to dealing with cancer diseases, besides it adding a zesty colour to our food on the platter. Turmeric contains the powerful polyphenol Curcumin that has been clinically proven to retard the growth of cancer cells causing prostrate cancer, melanoma, breast cancer, brain tumour, pancreatic cancer and leukemia amongst a host of others. Curcumin promotes 'Apoptosis'- (programmed cell death/cell suicide) that safely eliminates cancer breeding cells without posing a threat to the development of other healthy cells. In cases of conventional radiotherapy and chemotherapy, the surrounding cells too become a target in addition to the cancer cells. Therefore, the side-effects are imminent.
Fennel:
Armed with phyto-nutrients and antioxidants, cancer cells have nothing but to accept defeat when the spice is fennel. 'Anethole', a major constituent of fennel resists and restricts the adhesive and invasive activities of cancer cells. It suppresses the enzymatic regulated activities behind cancer cell multiplication. A tomato-fennel soup with garlic or fresh salads with fennel bulbs make for an ideal entree prior to an elaborate course meal. Roasted fennel with parmesan can be another star pick.
Saffron:
A natural carotenoid dicarboxylic acid called 'Crocetin' is the primary cancer-fighting element that saffron contains. It not only inhibits the progression of the disease but also decreases the size of the tumour by half, guaranteeing a complete goodbye to cancer. Though it is the most expensive spice in the world for it is derived from around 250,000 flower stigmas (saffron crocus) that make just about half a kilo, a few saffron threads come loaded with benefits you won't regret paying for.
Cumin:
Yes, it aids digestion and probably that is why we like chewing a handful of cumin seeds at the end of every meal. However, its health benefits go beyond. A potent herb with anti-oxidant characteristics, cumin seeds contain a compound called 'Thymoquinone' that checks proliferation of cells responsible for prostate cancer. So, instead of loading your usual snack options with calories and oil, add this seasoning to your bread, fried beans or sauce and make the dish rich in flavour and high on health. You can rediscover the magic of cumin in your regular bowl of tadka dal and rice too!
Cinnamon:
It takes not more than a half teaspoon of cinnamon powder every day to keep cancer risk away. A natural food preservative, cinnamon is a source of iron and calcium. Useful in reducing tumour growth, it blocks the formation of new vessels in the human body.
Oregano:
More than a pizza or pasta topping, oregano confirms its worth as a potential agent against prostate cancer. Consisting of anti-microbial compounds, just one teaspoon of oregano has the power of two cups of red grapes! Phyto-chemical 'Quercetin' present in oregano restricts growth of malignant cells in the body and acts like a drug against cancer-centric diseases.
Cayenne Pepper/Capsaicin (Chilli peppers):
A promising spice with anti-cancer properties, an overdose of chilli peppers however should be restrained. Capsaicin induces the process of apoptosis that destroys potential cancer cells and reduces the size of leukemia tumour cells considerably. It can be concluded that apart from setting our tongues on fire, chilli peppers can scare cancer pathogens off too.
Ginger:
This humble spice boasts of medicinal qualities that help lowering cholesterol, boost metabolism and kill cancer cells. Easily added to vegetable dishes, fish preparations and salads, ginger enhances the flavour in cooking. Chew on fresh parsley if the odour bothers you.
Clove:
On the ORAC (Oxygen Radical Absorbance Capacity) scale used by the National Institute on Aging in the National Institutes of Health (NIH) to assess the antioxidant value of foods, clove has the highest ORAC score. Besides its ability to prevent cancer, clove-infused water is used to treat stomach upsets, nausea and diarrhoea.
Others: Anise, basil, garlic, caraway, fenugreek, mustard, mint leaves, rosemary, Limonin (fresh lemon), virgin olive, vinegar and avocado are other cancer-fighting diet components.
WOW!
Here's the good news. You don't to eat Indian food to benefit from these spices. Some people just don't care for Indian Cuisine. My family despises it. That's okay. These spices are so versatile and you can add them to just about anything you're cooking. So, roll up your sleeves and get creative.
If you need a bit of inspiration; visit my Cynfully Good site. You'll find dozens of healthy vegan and vegetarian recipes that use many of these wonderful, healing spices.
Resource: Times of India.com
