Six Spices That Reduce the Risk of Cancer

By using the following spices in your diet, research has shown that it is possible to significantly reduce the likelihood of developing cancer.

  • Cumin:
    • Popular digestive aid and powerful antioxidant
    • Contains Thymoquinone, which helps to reduce the spread of cells that cause colon cancer
    • Chew the seeds for the best benefit
  • Oregano:
    • Commonly found in Italian dishes and pizza sauce
    • Has anti-microbial properties
    • Only one teaspoon has the potential to stop the growth of malignant prostate cancer cells
  • Saffron:
    • Contains an acid, Crocetin, that helps slow cancer progression
    • Shown to reduce the size of cancerous tumors by 50%
    • Expensive, but still beneficial in small doses
  • Cinnamon:
    • Known to reduce tumor growth
    • Used as a flavoring in breads, desserts, side dishes and entrees
    • Only ½ teaspoon needed every day for benefits
  • Fennel:
    • Contains many antioxidants and plant nutrients
    • Anethole, a compound that helps resist the invasive and adhesive qualities of cancer cells
  • Ginger:
    • Helps to reduce cholesterol and increase metabolism
    • Can kill the cells which cause cancer
    • Easily added to salads, fish, and vegetables
    • Eat with parsley to help make the odor more bearable

 

Dr. Sofiya. 6 Spices That Reduce the Risk of Cancer. Natural News. June 20, 2014. www.naturalnews.com/z045646_cancer_prevention_spices_herbal_medicine.html

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