Turmeric and Cancer Treatment
Here is another example of how new scientific research is providing evidence of the medicinal properties of spices. This time, “haldi” and its beneficial impact on cancer treatment. Read the full article here: “How curry can help keep cancer at bay” (15th Oct ’05)
As the article mentions, “It is not the first time scientists have found that curries can be good for health. Curcumin, a member of the ginger family, is already widely used in Indian and Chinese medicine for a range of ailments from rheumatism to abdominal pain.
Studies have suggested that turmeric – of which curcumin is the active ingredient – can help to slow prostate cancer. And last year, researchers said curcumin, which gives curries a mustard-yellow colour, could help protect the brain against the onset of Alzheimer’s Disease. This could explain why rates of Alzheimer’s are far lower in India than in the West. Other curry spices linked to health benefits include coriander, which aids digestion, and fenugreek, which can help prevent mouth ulcers and sore throats.
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From a BBC report:
An extract found in the bright yellow curry spice turmeric can kill off cancer cells, scientists have shown.
The chemical – curcumin – has long been thought to have healing powers and is already being tested as a treatment for arthritis and even dementia.
Now tests by a team at the Cork Cancer Research Centre show it can destroy gullet cancer cells in the lab.
Cancer experts said the findings in the British Journal of Cancer could help doctors find new treatments.
All across rural Bharat haldi, dhania, kali mirch, namak and many more spices are regularly used in the food. And thats why amid this sort of bad weather, polluted tap water, improper hygiene and many problems these people suffer less illness.
Rural Bharat has more health conscious on offer than any where else. This is what I think.
I would be great if world realises this and starts using it into there food.
Jai Hind!
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