Cancer and Sugar

I have been reading a new book Titled: The Cancer Killers: The cause is the Cure.  It is a great book and I would recommend it to anyone!

One of the main reason why I have changed my diet is to prevent Cancer to the best of my ability.  Since working in the medical field I see alot of cancer and how it effects individuals, families and the overall population. It truly breaks my heart. In my transition I went from a junk food candy craving gal to a here and there sweet tooth.  Don’t get me wrong, I still struggle with wanting my sweets on a daily basis but i choose to only indulge is a VERY small amount maybe twice a week.  Mainly I just try to limit it as much as possible.  Knowing myself I can not tell myself I will never have sweets again because that just makes me crave them all the more. I have previously read several articles talking about Cancer and how it THRIVES on sugar. Ironically we feed cancer patient s ENSURE which it’s number 1 ingredient is sugar.  So we are feeding their cancer vs suffocating it.  That has stuck with me and since to the best of my knowledge and blessings I do not have cancer so I feel that the occasion intake of sugar if OK. If anyone is dealing with cancer I would highly recommend read this book and ELIMINATING sugar,  limiting even fruits, from your diet.

Did you know that the average person takes in about 1/2 a lb of sugar a day. The recommended intake of additional sugar (not including natural sugars like fruits and vegetables) is 4 tsp or less per day.  This can be figured by take the total number of sugar grams and dividing it by 4= tsp.

So if we are going to eat a little extra sweetness what should we choose?  My research is leading me in the way of Natural Herb Stevia or Xylitol .  Honey is OK but it does cause a rise in blood glucose levels- this is what I have been using so I am going to be making a change. PLEASE PLEASE PLEASE stay away from natural process sweeteners.  They are lab produced and God did not make our bodies to digest them. I am looking into Beet sugars etc as well so stay tuned for that.

Below are 3 articles.  One is talking about the benefits of xylitol and the other is talking about RAW foods CURING cancer.  I wish that we could educate more people about the effects of food choice, lifestyle choices and environmental effects on our health and that we can make a difference!

I may not have cancer but I plan to incorporate these cancer fighting foods and tips into my lifestyle to in hopes to prevent ever getting it.

So check them out!:

(NaturalNews) The prevalent use of refined white cane sugar as a sweetener in foods and drinks is a serious contributing factor for a wide range of diseases, including cancer. Many alternatives, including aspartame and high-fructose – often GMO – corn syrup, are often even more dangerous to health than sugar. An excellent and unique alternative is xylitol, a sugar-like sweetener which is actually highly beneficial for health. Here is why.

For many generations, families have used the ubiquitous refined white cane sugar for sweetening drinks and foods, completely oblivious to the many health consequences.

In 2009, 50% of Americans were consuming at least half a pound of refined sugar per day in food and drink products, an incredible 180 pounds of refined sugar per year.

These are just a few of the adverse health consequences potentially arising from the use of refined cane sugar in any food or drink:

• Causes acidosis, the origin of a vast array of serious diseases
• Feeds “bad,” pathogenic bacteria in the gut, weakening the immune system
• Feeds cancer cells making primary use of sugar to multiply and grow
• Causes tooth decay
• Contributes to diabetes
• Contributes to obesity
• Causes an energy deficit, experienced as tiredness and fatigue
• Affects brain function through B vitamin and “good microbe” depletion
• Leaches vital vitamins and minerals from bones and other parts of the body
• Converts to fatty acids which are deposited in the heart, kidneys and other organs

There are literally hundreds of further deleterious effects to health.

While alternative natural sweeteners such as maple syrup, stevia, agave, molasses, fructose and others avoid some or many of these issues, they still often fail the body in two main areas – they feed bad microbes in the gut and therefore weaken the immune system, and they cause the body to become more acidic, the root of countless health conditions.

Why xylitol is so different from sugar and highly beneficial to health

Although xylitol looks, tastes and behaves exactly like a sugar, it is actually not a sugar at all but a “sugar alcohol.” This does not mean that it is alcoholic but that it contains five carbon atoms as opposed to the six carbon atoms of a sugar.

Xylitol is all natural, being extracted mostly from the bark of birch trees, the original source, but also from many other fibrous vegetables. A word of caution – xylitol is being increasingly made from corn husks. Corn husk xylitol should always be avoided on the basis that the corn from which it was processed may well be GMO.

Here are just a few of the numerous health benefits of xylitol

• Looks, tastes and behaves like sugar and is totally interchangeable
• Suitable for diabetics due to low glycemic index
• Antibacterial, antiviral for protecting against and fighting infections
• Antifungal, fighting candida, yeast and other fungal infections
• Alkalising, thereby helping to maintain the body at a healthy alkaline pH
• Probiotic and therefore feeds “good microbes” to strengthen the immune system
• Anti-pathogenic microbial, killing bad microbes that weaken the immune system
• Stabilizes insulin and hormone levels in harmony with the endocrine system
• Reduces craving for food and calories, thereby assisting weight loss
• Beneficial for helping sinus, ear and nose infections

Xylitol looks, tastes and behaves like sugar without all the harmful health consequences while being extremely beneficial for general health.

Sources:

http://nature.com

http://xylitol.org

http://science.naturalnews.com

http://www.naturalnews.com/042855_xylitol_safe_alternatives_sugar_substitute.html

(NaturalNews) There is a 75-year “CON” known as Western Medicine, but it’s a hush-hush topic in the news and in newspapers and magazines. Although medical doctors and surgeons are experts at fixing broken bones or removing animal fat from clogged arteries, the “pharmaceutical nation” known as the USA is caving in on itself, but nobody is allowed to talk about it on TV, or they lose all their sponsors. There is also a world of medicine known as organic food, but some people want to cook it, fry it, boil it or broil it, or even worse, grill it out, and that LIVE food becomes DEAD food, useless to the body, which needs nutrients for immunity, cellular health, vitality and sustainability.
(http://www.naturalnews.com)

Is there a “CANCER INDUSTRIAL COMPLEX” in the USA?

So why don’t oncologists talk about RAW foods, which are full of nutrients, oxygen for the cells (the cure for cancer) and the RAW REGIMEN when people are on their “death beds” or “sent home to die” with pancreatic cancer, liver cancer or cancer of some other organ that you have to have to survive? When cancer spreads to the lymph nodes or the spinal column, why don’t doctors, surgeons and oncologists tell their patients about these RAW foods that give them the best chance at recovery? And I mean permanent remission and recovery. Are these “Western Medicine” practitioners evil, money-grabbing cons or are they just ignorant, miseducated and unknowing? How could that be? How could you be trained to do surgery or read lab results and not know ONE THING about nutrition? Do some of them know but are not saying because their income would drop to about 25% of what they make now, using dangerous chemicals to treat a chemical-driven disease? No oncologist in the world suggests medicinal mushrooms, and take a big guess why! (http://www.canceractive.com)

The answer to every one of the questions above is to just listen to the people who DO KNOW about RAW foods and can tell wonderful stories of their own recovery from deadly cancer and why they chose nutrition over chemo, surgery and radiation. Learn from honest souls who share their most personal journeys, through and past the “cons” of the cancer-industrial complex. Consider the fact that even scientists have found a natural cure for cancer, and people TESTIFY in court that it works, even for children with “terminal” cancer: (http://www.burzynskiclinic.com).

Natural News has a few other heart-warming stories about real people who survived “lethal” cancer and lived to share their stories with the world: Jay Kordich, known as the “father of vegetable juicing,” says raw foods are responsible for overcoming his own bladder cancer. One of his followers, John Kohler, has been on a raw food diet since 1995, primarily enjoying juices. Not only did he survive his spinal meningitis, but he also lost weight and is living life more healthfully than ever.
(http://www.naturalnews.com)

Don’t Eat Cancer

Put it this way: if you were getting sick from moldy bread, would you look for a cure from a vaccine, or medicine, or consider surgery, while you kept on eating more moldy bread every day? It’s not that hard to filter chemicals from your daily intake. Check out Fooducate – the free phone app that scans the barcodes of foods and drinks, tells you if it’s GMO and rates it for quality! (http://www.fooducate.com)

Check out great RAW FOOD regimens: (http://www.naturalnews.com).

One-and-a-half million people every year fight cancer and need to know about RAW foods, and we could end this “search for the cure” that the masses are CONNED into believing is worthwhile. The cure is here! The cure lives in nutrition. Appreciate the fact that… if you don’t “eat” cancer, it doesn’t “eat” you.
(http://programs.webseed.com)

Sources for this article include:

http://www.naturalnews.com

http://www.fooducate.com

http://www.burzynskiclinic.com

http://www.naturalnews.com

http://www.canceractive.com

http://science.naturalnews.com

http://science.naturalnews.com

ttp://www.naturalnews.com/042848_organic_produce_cancer_cure_sick_car_industry.html

Nutritional Healing from Cancer:  The Fundamentals of an Alkaline Diet

There is something that every cancer patient should hear from their oncologist when they are first diagnosed.   They should be told that by making certain dietary changes, they could increase their chances of healing from cancer dramatically, no matter what course of treatment they pursue.

Cancer patients should be informed that nutrition is their first and best defense when starting down the path of healing from cancer.  Information should be provided about how to switch to an alkaline diet,[i] composed of primarily vegetables, with a small amount of fruit, grains and protein.  This diet is similar to the ketogenic[ii] diet, which is much discussed in the oncology press, but with further reduction in total protein consumption as well as grains, processed fats and sugar, to help control inflammation in the body.

Instead, the dietary information provided to cancer patients is an afterthought, and amazingly, usually includes foods and meal preparation techniques that are known promoters of cancer progression.[iii]  Clearly, there is a disconnect between very well documented information on diet and cancer progression and those who communicate most often with cancer patients – the oncology teams.

The modern way of life, particularly in fast-paced Western countries, does not lend itself to an anti-cancer, alkaline diet.  Convenience food products, microwave meals, packaged snacks and fast food dominate many people’s daily menu.  It should come as no surprise that these foods are not optimal if you are battling cancer.

But what should a newly diagnosed cancer patient do, right away, to help themselves prepare for the treatments to come and increase their chances for healing?

Here are the six most important dietary changes every cancer patient should make.  While they seem daunting at first, really what the cancer patient needs to do is to go back to eating in the way that people have done since the beginning of time:  fresh food, in season, simply prepared.

Most people in the Western world today eat a diet that promotes inflammation and increases intracellular pH, a condition called latent acidosis – understood to provide a perfect environment for cancer to proliferate.  A properly constructed alkaline diet will improve your intracellular pH over time, and is the best defense against continuous inflammation in the body.  It is composed primarily of organic leafy green vegetables, herbs and spices, root vegetables, onions, garlic, leek and chives, broccoli, cauliflower and cabbages, beans, lentils and peas and nuts and seeds, combined with a small amount (a cup or two per day) of non-gluten grains such as rice.  A serving of between two and four ounces of clean fish, organic poultry or grass-fed meat, several times per week, can be part of a healthy, alkaline oriented diet.  Two to three pieces of whole fresh fruit a day help balance your vitamin and mineral consumption.  The more of your vegetables and fruits you enjoy raw, the better.[iv]

Cancer cells use more glucose (sugar) per unit of time than other cells.  Sugar metabolism creates acid, which also supports cancer progression.  Further, a diet high in sugars, including fruits, triggers the insulin response.  If you frequently eat sugar or fruit throughout the day, you suppress your immune function while increasing the insulin levels in your body, creating insulin resistance.  Insulin resistance has been directly tied to cancer proliferation.   Processed sugar depletes magnesium in the body, another contributor to cancer proliferation.  High fructose corn syrup, because of its processing methodology, is high in mercury, a cancer-promoting toxin in the body.  The recommendation to eliminate sugar includes sugar in all its forms, even “natural” sugars like honey and agave, as well as white sugar and high fructose corn syrup.  Enjoy unsweetened applesauce, two or three figs or dried apricots, or a piece of fresh pineapple if you need a sweet treat.  Moderation with fruit is important, as fructose has been shown to increase the rate of cancer cell division as much as two-fold – more than other forms of sugar.[vi]

Glutinous grains cause inflammation.  Inflammation promotes cancer progression.   This means avoiding high-gluten grains such as wheat, spelt or rye, including the whole grains.  Pastas, cereals, bread, muffins, cakes, crackers, cookies and other baked goods are excluded from an alkaline, cancer-suppression diet.  Cancer patients should enjoy whole, non-gluten grains such as rice, buckwheat, quinoa, millet and amaranth.  However, using “gluten free” prepared products is a mistake, as most of them have added sugar or processed oils and will therefore fall outside of the alkaline diet parameters for cancer.

Cow dairy has been identified in a very large study compiled by Prof. (Emeritus) T. Colin Campbell, PhD, Cornell University as one of the most cancer promoting foods.[viii]  Strangely enough, it is the protein that is the culprit – casein protein.  High protein yogurts made with added powdered milk or whey are even more cancer promoting than plain milk, yogurt or cheese.  However, all dairy products should be eliminated from the diet when you are fighting cancer.  Dairy products create inflammation, cause bone deterioration (yes it is true, because of the high acid production during digestion of dairy) and promote cancer progression in a similar fashion to sugar.

Use only natural, cold-pressed olive oil, coconut oil or avocado oil – organic where possible.  These oils are naturally anti-inflammatory, thus provide a soothing and healing benefit to inflamed and potentially cancerous cells in the body.  Coconut oil in particular has also been shown to have a mild antibacterial/antifungal effect, helpful for cancer patients with a lowered immune function, as well as direct anti-cancer properties.  Oils that should be eliminated from a cancer-suppression diet include corn, soy, canola, safflower or sunflower oils.    Not only are the commercial versions of these oils produced from genetically modified plants – believed to increase cancer risk – most of them are highly processed.  Processed oils, including hydrogenated (hard) oils and margarines, have been prepared at high heat to improve shelf life.  This changes the oil molecules so that instead of acting as a natural conductor for all the electrical messaging in your body, these molecules create “dead spots” in your cells because they cannot conduct electricity.  This interferes with healthy cell function and can promote cancer progression.  Essentially cancer cells are cells that no longer respond to intracellular messaging and proliferate without purpose, impacting other cells.

Eliminate alcohol consumption.  Eliminate the consumption of bottled, canned or frozen fruit juice as they have high concentrations of sugar and many are highly acid forming.  Fresh vegetable and fruit juice that you make at home or from a juice bar is encouraged, however emphasis is on vegetable juice.   Reduce coffee consumption to one cup per day or less, and increase consumption of clean water, lightly brewed green tea (not black tea), sage tea, ginger tea and peppermint tea as both hot and cold drinks.  Drink the juice of a whole, organic lemon in hot or cold water several times per day.  Drink fresh carrot or carrot-beet juice daily, as these are healthy, alkaline juices for a cancer diet.

While this may sound daunting if you have enjoyed the convenience of restaurant or fast food meals or purchasing a prepared meal, this switch is easier than you think.  If you cook at home, it means eliminating a few foods and focusing on a few others to modify your usual recipes.

Salad is always a good choice whether at home or eating out.  Whether you are making your own salad or ordering a salad in a restaurant, include grated carrots, beets, cucumbers, endives, escarole, cherry tomatoes, fennel, cabbage and spinach in any combination, in addition to or instead of romaine lettuce or mesclun greens, then dress with extra virgin olive oil and fresh lemon on the side at table, rather than tossing the salad with prepared dressing.  Add some garbanzo or white beans and you’ll be completely satisfied.

Japanese sushi traditionally features a large selection of fresh vegetable rolls.  If you are dining out, ask for gluten-free (tamari) soy sauce, order a few rolls and some Japanese green tea, and you can enjoy a quick, satisfying lunch or dinner.  A bonus comes in the seaweed wrappers – full of minerals from the sea.  Just avoid standard soy sauce as it has wheat in it (gluten), the Teriyaki sauce (gluten) as well as anything that is brightly colored or contains mayonnaise, as these are not on the list of healthy options.  For immune deficient cancer patients, best to stay away from raw fish sushi.

Indian food features many vegetarian choices, with plenty of spice and vegetables.  Unfortunately many Indian restaurants use a lot of rape-seed/canola oil in cooking, which is not recommended.  Enquire about how the food is prepared and if there are some ingredients that are not optimal, just eat carefully.  A good choice is channa masala (chickpea curry) with poppadum (lentil cracker-bread) and vegetable biryani rice.  Nann, chapatti, paratha, puri and roti breads are typically made from wheat flour and should be avoided.

Italian cuisine is a bit more difficult since the basis of Italian cuisine is pasta made from wheat with added cheese.  However, cooking at home you have endless options, and more Italian restaurants are offering a gluten free pasta choice.  Many Italian menus feature dishes based on marinara (vegetarian) tomato sauce.  Select preparations with no cheese and only eat a small appetizer portion of fish or meat, if any at all.  Steamed or lightly sautéed vegetable dishes such as broccoli rabe or spinach with garlic are superior alkaline choices, as are salads made with chopped and grated raw vegetables.  Since olive oil, garlic, tomato, vegetables, herbs and lemon are critical to Italian cooking, it is quite possible make excellent alkaline selections if you order thoughtfully or cook Italian food at home.

And of course, you have to just let the breadbasket and the desert list pass you by.

http://www.greenmedinfo.com/blog/nutrition-information-every-cancer-patient-should-know

Menu 6/10/13-6/14/13 Eggplant and Mushroom “Wrap”

I was needing to use up the rest of the rest of the Roasted Red Pepper spread I had used last week so I brain stormed and came up with this simple recipe. I had a massage yesterday and did not want to come home and make an extensive dinner. This worked perfectly!

6 in corn tortillas (2 per person)

2 Tbl Roasted Red Pepper spread

Garlic and Herb seasoning

Baked Mushrooms (sliced)

Baked Eggplant (sliced)

Baby Spinach leaves

My initial thought was to make this into a wrap but then I thought I would slightly grill both sides of it. So either way you want to prepare it!

Shiitake mushrooms help fight cancer, reduce cholesterol, and boost immunity

by Michael Ravensthorpe

(NaturalNews) The shiitake, also called the oakwood mushroom or the black forest mushroom in English-speaking countries, is an edible brown mushroom that is native to Japan, China, and Korea. It has been cultivated for over a thousand years, and fresh and dried shiitake remain popular in East Asia today. Like maitake muhsrooms, which bear a similar nutritional profile, shiitake is commonly used in traditional Chinese medicine due to its alleged healing properties.

Though less popular in the West than the East, the shiitake mushroom is nonetheless prized in North America and Europe for their robust taste, curious texture, and nutritiousness.

Indeed, some researchers tasked with investigating the health benefits of shiitake have proclaimed it a superfood. Let’s find out why.

Immune-boosting and cancer-fighting properties

According to the Sloan-Kettering Cancer Center, shiitake mushrooms contain an active compound called lentinan (a form of beta-glucan) that stimulates the immune system, which in turn activates cells and proteins that can inhibit cancerous growths. A 2011 study by researchers at the Chinese University of Hong Kong also found that the shiitake is a good source of antioxidants such as selenium, which can eliminate the cancer-causing effects of free radicals.

Reduces cholesterol According to researchers at the Lulea University of Technology in Sweden, a compound in shiitake called eritadenine has the ability to lower cholesterol. Another, unrelated study by researchers at the Obihiro University of Agriculture and Veterinary Medicine in Japan found that rats who ate shiitake and maitake excreted cholesterol, resulting in fewer cholesterol in their bodies.

Prevents thrombosis

Since shiitake mushrooms are rich in lenthionine, a natural compound that prevents platelets from aggregating, they are excellent at preventing thrombosis (clots of coagulated blood that inhibit blood flow). Therefore, if you’re concerned about developing DVT on an upcoming long-haul flight, consider eating some shiitake mushrooms, or a meal that contains their oil, as a preventative measure.

Weight loss properties

One 100 gram serving of cooked shiitake contains a mere 56 calories, no fat at all, and a respectable two grams of dietary fiber. This fact, coupled with shiitake’s low glycemic index score (meaning that they don’t affect blood sugar levels), makes them the perfect food for a weight loss diet. Don’t eat too many, though; excessive consumption of shiitake can cause diarrhea and abdominal bloating.

Rich in copper

One hundred grams of cooked shiitake contain 0.9 milligrams of copper, which is 45 percent of an adult’s recommended daily intake. This is unusually high, even for a fungus, and makes shiitake one of the best plant-based sources of copper in the world. Copper is an essential trace mineral that works in synergy with iron – another mineral that shiitake also contain – to form hemoglobin in red blood cells, which in turn carry oxygen from the lungs to the body’s cells. A deficiency in copper can lead to anemia, poor skin, prematurely graying hair, and even osteoporosis. One hundred grams of cooked shiitake mushrooms also provide us with 1.6 grams of protein (3 percent of our RDI), various amounts of B-vitamins (including 36 percent of our RDI of pantothenic acid), and between 3-10 percent of our RDI of manganese, zinc, potassium, phosphorous, and magnesium, which all work in tandem to aid our body’s natural processes.

Sources for this article include:

http://www.ncbi.nlm.nih.gov/pubmed/21815423

http://www.ncbi.nlm.nih.gov/pubmed/17256958

http://www.ncbi.nlm.nih.gov/pubmed/11520942

http://www.whfoods.com/genpage.php?dbid=122&tname=foodspice

About the author:

Michael Ravensthorpe is an independent writer from the United Kingdom whose research interests include nutrition, alternative medicine, and bushcraft. He is the creator of the website Spiritfoods, through which he helps to promote the world’s healthiest foods,whether they be established superfruits such as mangosteen or lesser-known health supplements like blackstrap molasses.

Michael is also the creator of the companion site Spiritcures, which details his research into the best home remedies for common medical conditions.

 

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Interesting articles on Curcumin

Like Curry? New Biological Role For Curcumin Identified

Oregon State University (OSU) scientists recently identified a new reason why some curry dishes, made with spices humans have used for thousands of years, might be good for you. New research has discovered that curcumin, a compound found in the cooking spice turmeric, can cause a modest but measurable increase in levels of a protein that’s known to be important in the “innate” immune system, helping to prevent infection in humans and other animals.

This cathelicidin antimicrobial peptide (CAMP) is part of what helps the immune system fight off various bacteria, viruses or fungi even though they hadn’t been encountered before. Prior to this, it was known that CAMP levels were increased by vitamin D. Discovery of an alternative mechanism to influence or raise CAMP levels is of scientific interest and could open new research avenues in nutrition and pharmacology, scientists said.

The newest findings were made by researchers in the Linus Pauling Institute at OSU and published in the Journal of Nutritional Biochemistry, in collaboration with scientists from the University of Copenhagen in Denmark.

“This research points to a new avenue for regulating CAMP gene expression,” said Adrian Gombart, associate professor of biochemistry and biophysics at the Linus Pauling Institute. “It’s interesting and somewhat surprising that curcumin can do that, and could provide another tool to develop medical therapies.”

The impact of curcumin in this role is not nearly as potent as that of vitamin D, Gombart said, but could nonetheless have physiologic value. Curcumin has also been studied for its anti-inflammatory and antioxidant properties.

“Curcumin, as part of turmeric, is generally consumed in the diet at fairly low levels,” he said. “However, it’s possible that sustained consumption over time may be healthy and help protect against infection, especially in the stomach and intestinal tract.”

In the study, Chunxiao Guo, a graduate student, and Gombart looked at the potential of both curcumin and omega-3 fatty acids to increase expression of the CAMP gene. They found no particular value with the omega-3 fatty acids for this purpose, but curcumin did have a clear effect, causing CAMP levels to almost triple.

There has been intense scientific interest in the vitamin D receptor in recent years because of potential therapeutic benefits in treating infection, cancer, psoriasis and other diseases, the researchers noted in their report. An alternative way to elicit a related biological response could be significant and merits additional research, they said.

The CAMP peptide is the only known antimicrobial peptide of its type in humans, researchers said. It appears to have the ability to kill a broad range of bacteria, including those that cause tuberculosis and protect against the development of sepsis.

 

Turmeric (Curcumin)

In the U.S., turmeric is best known as a spice. It’s one of the main components of curry powder. In India and other parts of Asia, turmeric is used to treat many health conditions. It is believed to have anti-inflammatory, antioxidant, and perhaps even anticancer properties.

Why do people take turmeric?

Curcumin, a substance in turmeric, may help to reduce inflammation. Several studies suggest that it might ease symptoms of osteoarthritis and rheumatoid arthritis, like pain and inflammation. Other compounds in turmeric might also be medicinal.

In lab tests, curcumin seems to block the growth of certain kinds of tumors. One study showed that turmeric extract containing curcumin could — in some cases — stabilize colorectal cancer that wasn’t helped by other treatments. But more research is needed.

Other preliminary lab studies suggest that curcumin or turmeric might protect against types of skin diseases, Alzheimer’s disease, colitis, stomach ulcers, and high cholesterol. Based on lab studies, turmeric and curcumin might also help treat upset stomach, scabies, diabetes, HIV, uveitis, and viral infections.

But it’s important to keep in mind that most of these studies have been done in the laboratory. Researchers haven’t yet conducted significant studies on the benefits of turmeric and curcumin. So it’s too early to say what health benefits turmeric might have.

 

How much turmeric should you take?

Turmeric is an unproven treatment, though it has years of traditional use and some preliminary convincing research. There is no standard dosage. Ask your health care provider for advice.

 

Can you get turmeric naturally from foods?

Turmeric, as a spice, is a common ingredient in Indian cooking. The spice (and supplement) comes from the underground stems (rhizomes) of the turmeric plant.

What are the risks of taking turmeric?

  • Side effects. Turmeric is generally safe. It can cause nausea and diarrhea, especially in high doses or after long-term use. It might also pose a risk of ulcers in high doses. As a topical treatment, it can cause skin irritation. Caution is advised when turmeric is taken by people known to have gallstones; consult your health care provider first.
  • Risks. Pregnant women should not use turmeric supplements. Talk to a doctor before using turmeric supplements regularly if you have any medical conditions, like gallbladder or kidney disease, bleeding disorders, diabetes, or immunity problems. Since turmeric can potentially increase bleeding, stop taking it at least two weeks before any surgery.
  • Interactions. If you take any medicines regularly, talk to your doctor before you start using turmeric supplements. They could interact with medicines like aspirin, NSAID painkillers, statins, diabetes drugs, blood pressure medicines, and blood thinners. They might also interact with supplements that decrease clotting, like ginkgo, ginseng, and garlic.

Given the lack of evidence about its safety, children and women who are breastfeeding should only use turmeric if a doctor recommends it.

SOURCES of CURCUMIN:

Curcumin is responsible for the yellow color of the spice turmeric. Beneficial for health, this active component has anti-inflammatory and anti-oxidant properties. According to the Arthritis Foundation, curcumin can prevent and reduce joint inflammation. It has also been linked to reduced blood cholesterol and protection against Alzheimer’s disease. According to the Mayo Clinic, curcumin is being explored as a cancer treatment because of its anti-oxidant activity. Foods with curcumin are those that contain turmeric.

Yellow Mustard

Turmeric is added to prepared mustards, and the curcumin it contains gives it the familiar, bright yellow color. This includes store-bought, standard yellow mustard commonly used as a condiment for hamburgers or hot dogs, and in potato salads and salad dressings. Check the ingredient label of the mustard to ensure that turmeric is listed. Most brown, spicy and Dijon mustards do not contain turmeric for flavor or color.

Indian Cuisine

Turmeric is an essential ingredient in Indian cooking, which makes the cuisine especially rich in curcumin. Turmeric is used in curry powders that flavor common dishes in South Asian and Indian cuisines. The spice is used in multiple Indian dishes, but some examples include Dal Fry, a lentil soup, Chicken Tikka, Baigan Ka Bharta, an eggplant curry, and mango chutney. Worlds Healthiest Foods, a nonprofit health organization, suggests using turmeric instead of premade curry powders when cooking these foods at home because of the higher concentration of curcumin.

Indonesian Cooking

Commonly used in cooking throughout Indonesia, turmeric adds color, flavor and the health benefits of curcumin to many dishes. Fried chicken is a traditional dish in the area, and Ayam Goreng Kuning is a variety of fried chicken that is flavored with turmeric. Turmeric is also used in Javanese Kare Jawa, a beef curry, and in the lamb curry Kari Kambing. Nasi Kuning is a rice dish simmered in coconut milk with turmeric and lemongrass.

Thai Curries

The cuisine of Thailand is also known for curry that contains curcumin from turmeric. Thai curries are different from Indian curries as they are often flavored with coconut milk and scented with kaffir lime leaves. In addition, not all Thai curries contain turmeric. You may consider green, red and yellow Thai curry to be very similar, but it is only the Thai yellow curry that includes turmeric, and therefore, curcumin. In addition, coconut curry and fish curry also contain turmeric. Remember that curcumin is responsible for a deep yellow color, so the more yellow the broth or sauce the more likely the food is to contain it.

Caribbean Cuisine

Curry is a popular spice blend in Caribbean food and cooking. Many foods include curry powder that contains turmeric and curcumin such as Curried Goat and Jamaican Beef Patties. Others require turmeric powder, which ensures that you will get a more concentrated source of curcumin. Curry Pumpkin Soup is one dish common in the Caribbean that uses turmeric powder.