Turmeric VS Cancer

By Heartland Natural

POWER SPICES: Turmeric in the news

USA WEEKEND, NOV 10, 2002 (Eat Smart)
TURMERIC VS. CANCER. The yellow spice turmeric, a constituent of curry powder, contains high concentrations of the potent antioxidant curcumin. New tests suggest curcumin helps stifle cancer. In test tubes, 80% of malignant prostate cells self-destructed when exposed to curcumin. Feeding mice curcumin dramatically slowed the growth of implanted human prostate cancer cells. It may do the same in breast and colon cancer cells, researchers say, speculating that curcumin blocks the activation of genes that trigger cancer. Bonus: Curcumin's anti-inflammatory activity reduces arthritic swelling and progressive brain damage in animals. In UCLA research, eating food laced with low doses of curcumin slashed Alzheimer's-like plaque in the brains of mice by 50%.
For full article: http://www.usaweekend.com/02_issues/021110/021110eatsmart.html

NEW YORK OCT 08, 2002 (Reuters Health) - A compound found in the curry spice turmeric may suppress production of a protein that spurs tumor growth in the body, researchers report?

If the spice component does indeed reduce IL-8 activities as the findings suggest, "curcumin is capable of working as a potent agent that reduces tumor promotion," the researchers conclude. The study, in a recent issue of the journal Cancer, is not the first to link curcumin, a compound thought to be a potent anti-inflammatory agent, with certain health benefits. Studies also suggest that the compound might help heal wounds and fight Alzheimer's disease and multiple sclerosis. Source: Cancer 2002; 95:1206-1214.
For full article: http://www.cancerpage.com/news/article.asp?id=4970

Herbs and spices not only spice up your life, but also can add health and healing to your body. As a group, spices are generally ?slightly alkaline forming? at a 5.0. The big exception is cayenne, which is extremely alkaline forming at a 7.0 and another health powerhouse.

SPICE HIGHLIGHT: Turmeric is a powerful healing spice! It naturally adds a lovely yellow color to foods. It is easy to add a little here and a little there to sauces, soups and salad dressings to make it a healthy staple for your family. In larger amounts it is stronger, and you may need to acquire a taste for it. Turmeric is worth the journey because it is well known for its anti-oxidant properties. Other anti-oxidant spices include: oregano, thyme, sage, cumin, rosemary, saffron, turmeric, nutmeg, ginger, cardamom, coriander (cilantro), basil and tarragon. Anti-oxidants help alkalize the body by slowing down the acid effects of free radical wastes.

CONDIMENT HIGHLIGHT: Mustard. Traditional yellow mustard as a condiment is slightly acid forming at a 3.0.


Here are two turmeric recipes, a simple one and a fancy one!

The beautiful bright yellow color of this dish will brighten up any meal.

- 2 Cups Water
- 1 Cup Brown Rice
- 1 tsp. Turmeric powder

Place the water in a covered glass pot on the stovetop and bring to a boil. Add the rice and turmeric and stir. When the water begins to boil, stir again and cover, lowering the heat to simmer. Do not stir again. The rice should be done in about 30-35 minutes.

We have found that different types of rice have differing cooking times. Each time we use a different brand of rice we keep an eye on it. We have also learned a little trick to know when the rice is "just right". When the rice is almost done, "steam holes" will appear in the top of the rice. When this occurs, turn off the heat, and let stand on the burner until all the water is absorbed.
From: http://www.all-creatures.org/recipes/riceturmeric.html

This succulent Indian-style entree will awaken everyone at your table. Leftovers are a rare experience.

1/2 lb. New Potatoes, halved
1/2 lb. Zucchini, quartered
1/2 lb. Yellow Squash, quartered
1/2 lb. Carrots, halved
1/2 lb. Mushrooms, halved
1 Onion, sliced
3 Tbls. Lemon Juice
1 tsp. Salt
1/4 tsp. Turmeric, ground
1/2 cup Yogurt, plain
2 Garlic Cloves, large, chopped
1 Tbls. Ginger, fresh, chopped
1-1/4 tsp. Coriander, ground
3/4 tsp. Cumin, ground
1/8 tsp. Cayenne Pepper
3 Tbls. Extra Virgin Olive Oil

Preheat your broiler or outdoor grill. In a large glass dish, combine the 1-1/2 Tbls. water, Lemon Juice, Salt, and Turmeric. Coat the vegetables and marinate for 5 minutes.
In a small bowl, combine the Yogurt, Garlic, Ginger, Coriander, Cumin and Cayenne. Add to the marinade, turning the vegetables to coat them again. Let stand for 10 minutes.
Grill the vegetables over moderately high heat, basting with oil for 5 minutes. Turn and baste with the remaining oil for another 5 minutes or until done. (Serves 4)

From: http://www.yakrider.com/Recipes/grilled_tandoori_vegetables.htm

Send us your own favorite recipes for keeping your family healthy naturally! E-mail to recipes@heartlandnatural.com