Turmeric - A Curing Herb

Turmeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.

The anti-cancer effects of turmeric and curcumin have been demonstrated at all steps of cancer formation: initiation, promotion and progression. In addition to inhibiting the development of cancer, data obtained from several studies suggest that curcumin can also promote cancer regression when cancer is present. The protective effects of curcumin are only partially explained by its direct antioxidant effect. Other anti-cancer effects noted include the ability to: inhibit the formation of cancer-causing nitrosamines; enhance the body's levels of anti-cancer compounds such as glutathione; and promote the proper detoxification of cancer-causing compounds by the liver. Animal studies have shown that curcumin causes a marked decrease in the extent of prostate cell proliferation and a significant increase in prostate cancer cell apoptosis (death). The authors suggest that curcumin could be a potentially therapeutic anti-cancer agent, as it significantly inhibits prostate cancer growth.

Turmeric Nutritional Facts, for 100 grams:

Calories: 354

Calories from Fat: 83

Saturated Fat: 3g

Trans Fat: 0g

Total Fat: 10g

Cholesterol: 0mg

Sodium: 38mg

Total Carbohydrates: 65g

Dietary Fiber: 21g

Sugars: 3g

Protein: 8g

Vitamins

Vitamin A: 0%

Vitamin C: 43%

Vitamin K: 17%

Calcium: 18%

Iron: 230%

Tomatoes - A Red Juicy Cure

Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)

A famous Harvard study back in 1995 found that out of 48,000 men surveyed, those who ate 10 or more servings of tomatoes a week reduced their risk of prostate cancer by more than one-third. What’s more, they lowered their risk of aggressive prostate tumors (the kind that are really tough to treat) by half!

Tomato Nutritional Facts, for 100 grams:

Calories: 27

Calories from Fat: 2

Saturated Fat: 0g

Trans Fat: 0g

Total Fat: 0g

Cholesterol: 0mg

Sodium: 7mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 4g

Protein: 1g

Vitamins

Vitamin A: 25%

Vitamin C: 32%

Vitamin K: 15%

Calcium: 1%

Iron: 2%