Specific Cancer Types and Potentially Beneficial Herbs and Spices

Learn What Specific Cancer Types and Potentially Beneficial Herbs and Spices |  Eat Grass, Kick Ass

 

Many ask us, What Are Specific Cancer Types and Potentially Beneficial Herbs and Spices? Throughout history, herbs and spices have been used to treat various diseases and are beneficial to the body. Through their ability to stimulate the immune system, phytochemicals may aid in keeping cancer at bay. Here are six cancer-fighting herbs and spices to add up to your food and keep you in good health. Now, please pass the pepper!

• LUNGS: Curcumin found in turmeric, black cumin, ginger, garlic, saffron, capsaicin found in red chili peppers.
• LIVER: Curcumin, black cumin, rosemary, clove, galangal.
• BREAST: Curcumin, black cumin, ginger, garlic, saffron, black pepper, red chili pepper/capsaicin, rosemary, clove, coriander/cilantro, cocoa, green tea, and small amounts of extra virgin olive oil may help kill some breast cancer cells. Also, fiber helps remove excess hormones, which reduces the risk of breast and ovarian cancer.
• COLORECTAL: Curcumin, black cumin, ginger, garlic, onion, scallions, saffron, black pepper, red chili- pepper capsaicin, rosemary, clove, galangal, cinnamon, oregano, and green tea. Also, vegetables such as fava beans, purple potatoes, peanuts, onions, and tomatoes help kill and slow colon cancer cells. Those who regularly consumed at least two one-ounce servings of nuts each week demonstrated a 46 percent improvement in overall survival
• CERVIX: Curcumin, black cumin, and cloves .
• PROSTATE: Curcumin, ginger, saffron, black pepper, red chili pepper capsaicin, rosemary, thyme, and
• capers.

Herbs and spices do more than fight cancer and inflammatory diseases

Herbs and spices do more than fight cancer and inflammatory diseases. The majority help reduce chemotherapy-induced side effects, nausea, vomiting, and patients’ tendencies to feel metallic.

Plant-based foods, like fruits, vegetables, legumes, nuts, and whole grains, are also packed with nutrients. And research has also shown that eating lots of them is linked with lower cancer rates. An explanation: Plants produce many phytochemicals (literally, plant chemicals) that may protect cells from damage.