These four cancer fighting spices have powerful health benefits and were part of my daily regimen to beat cancer without chemo. They are common, but not commonly found in American cuisine, so I had to be very deliberate about adding them to my food. I took copious amounts of these four spices and still do today.
They are (organically grown): Oregano, Garlic, Cayenne Pepper, and Turmeric.
The Turmeric plant is a relative of Ginger and has been used for thousands of years in Indian Ayurvedic medicine (the science of long life) as an antiseptic and antibacterial agent to treat infection, inflammation, wound healing, poor digestion, etc. And as you may know, it is also a staple ingredient in Indian, Persian, Thai, and Malaysian Cuisine.
Turmeric is the business because it contains the powerful cancer-fighting polyphenol Curcumin. Curcumin has been clinically shown to inhibit growth of various cancer cells including: Bone Cancer, Breast Cancer, Brain Tumors, Colon, Liver, Pancreatic, Stomach, Bladder, Kidney, Prostate, Leukemia, Ovarian, Melanoma, and more! [source]
One of its anti-cancer benefits comes from its ability to induce apoptosis (natural cell death) in cancer cells.
Curry Powder, a common ingredient in indian and asian cuisine, is typically a mixture of coriander, turmeric, cumin, fenugreek, and red pepper. Love the stuff. It’s delicious!
Oregano has extremely high levels of antioxidants and antimicrobial compounds. One teaspoon of oregano has the same antioxidant power (ORAC) of two cups of red grapes! It contains the phytochemical Quercetin, which is known to slow cancer growth and also promote apoptosis (there’s that word again). [source]
And on top of that Oregano is a good source of Vitamin K and Iron.
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