It’s a pungent yellow powder. You can buy it at just about any grocery store. It’s been around for thousands of years. And it’s cheap. The bottle I bought two months ago was $5.99, and there’s perhaps still a quarter of it left.
I use it every single day without fail. It’s a spice called Turmeric and it’s been used liberally in Indian cuisine for milleniums.
I consider it a miracle in both the prevention and treatment of cancer. And I’m in good company.
My close friend Scott Orwig, who is a prostate cancer survivor, turned me on to this powerful spice a few months ago. He and I trade recipes and articles on the latest developments in cancer treatments like two kids with a stack of baseball cards.
Over the weekend, he forwarded me an article straight from the research laboratory at the world’s most renowned cancer institute: M.D. Anderson in Houston, Texas. That’s where researcher Bharat Aggarwal has been studying the medicinal use of spices, like the turmeric he grew up eating in his native India. Much of his research has focused on curcumin, a substance used to make turmeric and a chief ingredient in curry sauces.
Turmeric has already proven itself in studies several times over — and it continues to do so. “There were at least a half a dozen clinical trials that appeared last year alone on curcumin, where as little as 100 milligrams is enough to down modulate all the inflammatory biomarkers in people,” Aggarwal said.
Yes, people. We are not talking about animal trials that have not yet reached the testing stage on humans. We are already there.
I’ve never been particularly fond of Indian cuisine, so until recently, Indian spices haven’t been a part of my regular diet. But they are now — particularly Turmeric. I eat it every single day, 1/2 teaspoon mixed with black pepper and thrown into a bowl of very healthy minestrone soup. (In order to be assimilated by the body, turmeric must be mixed with black pepper).
I make a batch of Classic Minestrone once a week, then put it into my fridge so it’s easy for me to grab a bowl every day. Here’s the recipe for the one I make — quick, delicious and extremely nutricious:
2 cloves garlic, minced
1 medium onion, chopped
1 T extra virgin olive oil
1 large yellow sweet pepper, chopped
1 medium zucchini, chopped
2 14-oz cans beef broth
1 15-oz can cannellini beans, rinsed
8 oz. green beans
1 C dried mostaccioli
1/4 C coarsely chopped fresh basil
2 medium tomatoes, chopped
2 C fresh baby spinach leaves
In a 4-quart Dutch oven, cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth, and 2 cups water. Bring to boiling. Rinse and drain beans. Add beans and pasta; return to boil. Reduce heat. Simmer, covered, 10-12 minutes or until pasta is tender, stirring occasionally. Stir in basil, tomatoes and spinach, heat through. Season with salt and pepper. (Recipe courtesy of Better Home and Gardens, October 2007.)
I’m not saying that any single spice is a cancer cure-all. But I do believe in the philosophy offered in the international bestseller, Anti-Cancer: A New Way of Life, by David Servan-Schreiber, M.D., Ph. D. We need to take a multi-faceted approach to cancer treatment — which includes the most effective chemotherapy paired with the best spices, foods and supplements nature has to offer. Schreiber outlines just how to do that and I’m on it. I’ve already made major changes in my diet in the past two months, and will continue to do so.
“Turmeric (the yellow powder that is one of the components of yellow curry) is the most powerful natural antiinflammatory identified today,” Schreiber writes. “It also helps stimulate apoptosis (cell death) in cancer cells and inhibit angiogenesis (the formation and development of blood vessels that feed tumors). In the laboratory, it enhances the effectiveness of chemotherapy and reduces tumor growth.”
Need I say more?
I cannot and would not point to any one thing that I or my doctors have been doing since my January 2011 Stage 4 breast cancer diagnosis as the “miracle.” But I can say that I’ve been dedicated to using every available tool out there to bring myself closer and closer to remission — be it chemotherapy, trial drugs like the PARP Inhibitor, foods, spices and supplements.
And something — perhaps all of it, together — is working. My most recent scans were the most dramatic, showing shrinkage of some of my tumors by 3 or 4 millimeters — in just six weeks’ time. That’s a major victory. I also feel dramatically different in the last few months. And time and again, people who have not seen me for two or three months remark that my skin is glowing. I look healthy, not pasty like I did following my diagnosis.
I continue to read everything I can get my hands on in relations to cancer fighting foods, spices and supplements. I also listen to every expert out there. That’s what I’ll be doing this weekend, when I will be attending The Pink Fund Annual Luncheon. Keynote Speaker Kris Carr, New York Times best-selling author and Stage 4 cancer survivor, will be talking about how she radically changed her diet to save her own life — and how all of us can follow her lead in living longer, healthier lives, preventing cancer, and fighting it, if that is among the cards we are dealt.
There are still a few tickets left for Saturday’s event. If your debate is over the ticket price, keep in mind what someone once told me: You can either learn how to take good care of yourself right now and buy and prepare better quality — and likely more costly — foods, or you can pay it out in medical bills later.
Hope to see you there!
Copyright 2011, Amy Rauch Neilson