Garlic is a very powerful anti-cancer spice. Studies all over the world have shown it to lower the risk of developing all types of cancers especially colon, stomach, intestinal, and prostate cancer. [source]
It has strong antibacterial properties as well as the ability to block formation and halt activation of cancer-causing substances. It can also enhance DNA repair; slow down cell reproduction and, like Turmeric and Oregano, induce apoptosis.
The World Health Organization recommends adults have a daily dose of fresh garlic (approximately one clove). So not only did I put garlic powder on everything I ate, but I also chopped it up raw garlic cloves into little bits and swallowed them like pills. Did I reek of garlic? Oh yeah. Did I care? No I did not.
4. Cayenne Pepper
Cayenne Pepper contains Capsaicin, which is the active compound that sets your lips, tongue, and everything else on fire. Turns out Capsaicin is also the stuff kills cancer cells, causing……………..can you guess it? Yes, Apoptosis!
Cayenne is also a key ingredient in The Master Cleanse for its detox abilities.
The Hotter the Better: If you can handle the heat, Habanero Peppers contain 4-6 times more Capsaicin than Cayenne with a Scoville rating of 200,000 units. Yeeoow!!!
The first time I ate a super hot chili pepper was on a dare when I was 20, my friend Brad Stanfill bit half and I bit the other half. It was so hot I couldn’t think straight. I don’t know if it triggered endorphins or adrenaline or what, but we somehow ended up lying on our backs in the grass in our front yard until it wore off. Good times.
Here’s a super easy way to add more spice to your life: I use all four of these cancer-fighting spices in a salad dressing I make from scratch.