When the opposition in question is an adamant disease like
cancer, our armoury should be packed with a lifestyle of regular health
check-ups and a diet including foods that double as anti-cancer agents.
When actress Lisa Ray was diagnosed with
multiple myeloma, a relatively rare cancer of the bone marrow, all she said
was, "I'll beat cancer". Carrying this spirit of defeating a disease
often labelled 'incurable', we try to find out diet methods, especially in the
selection of spices that can avert the multiplying of malignant cells in the
body that gradually mature into insurmountable cancer cells.
Our grandmothers would in no time prepare us a
glass of warm milk with saffron sprinkled on top when we went crying to her
with bruise on our knee or wound on the elbow. The herbal turmeric paste
soothed minor cuts and healed all skin rashes. These age-old kitchen tricks are
little more than mere quick-fix tactics. Spices like turmeric and saffron are
inherent with medicinal properties that, when incorporated to our diet from an
early stage strengthens our bodies against invasion of toxins, bacteria and
virus.
Senior consultant surgical oncologist Dr. B.
Niranjan Naik and senior clinical nutritionist, Fortis La Femme, Shipra Saklani
Mishra, inform us about the goodness of Indian spices with cancer-fighting
properties and the necessity of their inclusion to our eating habits.
Turmeric/Curcumin: This is the king of spices when it comes to dealing with cancer
diseases, besides it adding a zesty colour to our food on the platter. Turmeric
contains the powerful polyphenol Curcumin that has been clinically proven to
retard the growth of cancer cells causing prostrate cancer, melanoma, breast
cancer, brain tumour, pancreatic cancer and leukemia amongst a host of others.
Curcumin promotes 'Apoptosis'- (programmed cell death/cell suicide) that safely
eliminates cancer breeding cells without posing a threat to the development of
other healthy cells. In cases of conventional radiotherapy and chemotherapy,
the surrounding cells too become a target in addition to the cancer cells.
Therefore, the side-effects are imminent.
Fennel: Armed with phyto-nutrients
and antioxidants, cancer cells have nothing but to accept defeat when the spice
is fennel. 'Anethole', a major constituent of fennel resists and restricts the
adhesive and invasive activities of cancer cells. It suppresses the enzymatic
regulated activities behind cancer cell multiplication. A tomato-fennel soup
with garlic or fresh salads with fennel bulbs make for an ideal entree prior to
an elaborate course meal. Roasted fennel
with parmesan can be another star pick.
Saffron: A natural carotenoid
dicarboxylic acid called 'Crocetin' is the primary cancer-fighting element that
saffron contains. It not only inhibits the progression of the disease but also
decreases the size of the tumour by half, guaranteeing a complete goodbye to
cancer. Though it is the most expensive spice in the world for it is derived
from around 250,000 flower stigmas (saffron crocus) that make just about half a
kilo, a few saffron threads come loaded with benefits you won't regret paying
for. Saffron threads can be used in various ways:
Cumin: Yes, it aids digestion and
probably that is why we like chewing a handful of cumin seeds at the end of
every meal. However, its health benefits go beyond. A portent herb with
anti-oxidant characteristics, cumin seeds contain a compound called
'Thymoquinone' that checks proliferation of cells responsible for prostate
cancer. So, instead of loading your usual snack options with calories and oil,
add this seasoning to your bread, fried beans or sauce and make the dish rich
in flavour and high on health. You can rediscover the magic of cumin in your
regular bowl of tadka dal and rice too!
Cinnamon: It takes not more than a
half teaspoon of cinnamon powder every day to keep cancer risk away. A natural
food preservative, cinnamon is a source of iron and calcium. Useful in reducing
tumour growth, it blocks the formation of new vessels in the human body. Some
of the effective ways of including cinnamon in your diet are:
-Start your day with a cup of cinnamon tea (in
leaf or sachet)
-Make your breakfast meal a super healthy one;
just add this wonder spice to your
morning oatmeal and you are going well!
-A fruity delight comprising chopped apples, a
few walnuts and your magic potion cinnamon
-Honey and cinnamon in your glass of milk before
going to bed; no cancer nightmares assured!
Oregano:
More than a pizza or pasta topping, oregano confirms its worth as a potential
agent against prostate cancer. Consisting of anti-microbial compounds, just one
teaspoon of oregano has the power of two cups of red grapes! Phyto-chemical
'Quercetin' present in oregano restricts growth of malignant cells in the body
and acts like a drug against cancer-centric diseases.
Cayenne Pepper/Capsaicin (Chilli peppers): A promising spice with anti-cancer properties, an
overdose of chilli peppers however should be restrained. Capsaicin induces the
process of apoptosis that destroys potential cancer cells and reduces the size
of leukemia tumour cells considerably. It can be concluded that apart from
setting our tongues on fire, chilli peppers can scare cancer pathogens off too.
Ginger: This humble spice boasts of medicinal qualities that help lowering
cholesterol, boost metabolism and kill cancer cells. Easily added to vegetable
dishes, fish preparations and salads, ginger enhances the flavour in cooking.
Chew on fresh parsley if the odour bothers you.
Others:
Cloves, anise, basil, garlic, caraway, fenugreek, mustard, mint leaves,
rosemary, Limonin (fresh lemon), virgin olive, vinegar and avocado are other
cancer-fighting diet components.
Dr. K Medhi, Senior Consultant, Medical Oncology
informs us on other diet habits that can keep cancer risk at bay:
1. A plant-based diet with a variety of fruits,
vegetables, nuts, grains and beans is the best organic way to fight cancer.
2. Add fibre: Replace white rice with brown rice
in meals
3. Substitute whole-grain bread for white bread;
choose a bran muffin over a pastry
4. Snack on popcorn instead of potato chips.
5. Eat fresh fruits with skin.
6. Omega-3 fatty acids fight inflammation.
7. Cook with olive oil instead of regular
vegetable oil
8. Avoid packaged or fried foods that are high
in trans-fats
9. Avoid processed salt. Celtic sea
salt/Himalayan salt can be consumed sparingly.
10. Cancer patients: Do not load your diet with
turmeric or Curcumin supplements without doctor's consult or prescribed dosage.
Cancer fighting salad
recipe: Couscous salad with sun dried tomato
Ingredients:
Couscous Wheat- 120 gms
Turmeric - 1 gm
Salt/pepper To Taste
Sun dried tomato- 2 nos
Olives (black/Green) - 2 nos each
Mint
leaves- 2 sprig
Lemon
juice
Ginger
dices
Bell
pepper dices- 15 gm
Olive
oil- 2 Tsp
Saffron
Pickle
onion- 2 nos
Lettuce leaves
1. Take a pan and add salt, pepper, turmeric, couscous, olive
oil and saffron. Steam the couscous for 5 minutes and chill immediately.
2. Now add lemon juice, bell pepper, olives, sun
dried tomato, pickle onion (chopped) and dice ginger. Mix well and add mint.
Mould it on top of lettuce leaves and serve chilled
Article Reference: http://timesofindia.indiatimes.com/life-style/health-fitness/home-remedies/8-Indian-spices-that-prevent-cancer/articleshow/14863731.cms
