Turmeric has long been one of the most prized spices from the East, but its benefits extend far beyond the wonderful flavor and color it lends to many recipes. The health-promoting properties of turmeric have been known for millennia, but only recently has it been discovered that the bright orange spice is also a powerful ally in preventing and curing cancer.
It’s been cultivated for more than 5,000 years in the tropics of Asia, where the brown-skinned root with the bright-orange flesh has been valued for the treatment of a number of conditions including “toothache, chest pain, urinary tract infection, flatulence, jaundice, menstrual discomforts, bruises, hemorrhage, and colic.”
The spice made its way to the West through Arab trade routes during the 13th century and has become popular throughout the world. Turmeric is now grown in tropical regions such as India, the Philippines, and the Caribbean, and is probably best known as one of the fundamental ingredients of curry dishes.
It has more recently been discovered that turmeric has the potential to replace chemotherapy and radiation in the treatment of certain cancers – and it has been proven to prevent and fight virtually every type of cancer.
Turmeric’s active ingredient is an extracted compound called curcumin. Studies have shown that curcumin helps prevent several forms of cancer including breast, lung, stomach, liver, and colon because of its anti-inflammatory and antioxidant properties. It stops the development of cancer by interfering with the cellular signaling aspects of the chronic disease.
Curcumin’s nearly miraculous “smart kill” properties work to inhibit the growth of tumors and the spread of cancer in fundamental ways at the cellular level. It has the laboratory-proven capability to inhibit a particular cancer-promoting enzyme (COX-2), impede blood supply to cancer cells, induce tumor-suppressing genes, stop metastasis (the spread of cancer throughout the body’s organs), kill lymphoma cells and prevent the regrowth of cancer stem cells.
The ability to target cancer stem cells is one of curcumin’s most powerful anti-cancer properties, as a recent study revealed.
[T]he study describes the wide range of molecular mechanisms presently identified by which curcumin attacks cancer stem cells (CSCs), which are the minority subpopulation of self-renewing cells within a tumor colony, and which alone are capable of producing all the other cells within a tumor, making them the most lethal, tumoriogenic of all cells within most if not all cancers. Because CSCs are resistant to chemotherapy, radiation, and may even be provoked towards increased invasiveness through surgical intervention, they are widely believed to be responsible for tumor recurrence and the failure of conventional treatment.
It can only be hoped that the FDA and Big Pharma don’t find a way to outlaw curcumin since it seems to have as much promise as marijuana as a cancer preventative and cure. That statement is made only partly in jest because, as always, if a potential cure for a disease can be found in Nature, the pharmaceutical drug makers have no use for it since it cuts into their profit margins.
When natural cures and preventatives are proven to have merit, the drug industry will typically go to great lengths to denounce and prevent their use, or at least find ways to synthesize and patent them so that they can be sold to the public for enormous profits, whether their versions are safe and effective or not – and often the pharmaceutical versions are neither.
So it’s a good idea to begin introducing turmeric into your diet now (if you haven’t already) – and it happens to be a very versatile spice.
Curries wouldn’t be the same without turmeric – it’s one of the main spices found in most variations of the dish and provides its distinctive color and taste – but it’s also a fantastic ingredient that can be used in many other recipes, including soups, meats, rice dishes, and stews. It’s also great with eggs, potatoes, and even smoothies. In addition, you can also pair it with black pepper, which helps make curcumin more effective.
The amazing spice turmeric is yet another proof that Mother Nature provides us with everything we need…
Thanks to: http://www.naturalnews.com/053073_turmeric_cancer_cells_conventional_medicine.html#ixzz423po25qV
If you know me you know that I love bananas. I also love coconut cream. I always have a stash of Trader Joe’s coconut cream in the cupboard. I little while ago Trader Joe’s was out-of-stock and I almost went crazy! Well, not quite but close.
I would like to share one of my favorite recipe that is really easy to make and is guaranteed to please your guests for any occasion. If you are not vegan, you can use real whipped cream too. This will save you a trip to Trader Joe’s.
The healthful properties of turmeric and ginger are just now beginning to emerge in the West.
Asian cultures have used these herbs for millennia, not only for their flavor but for their medicinal power.
Everyone likes a warm drink on a cold day.
Rather than imbibing on a cup of sugar or caffeine, you can enjoy something that will not only give you that warm, fuzzy feeling but will help your body as well.
Savory Flavor with an Impressive Impact
The rhizomes of turmeric and ginger are used in cooking and teas and as supplements. Turmeric is known for its deep yellow color and is what makes golden milk golden.
A common herb used in curry, turmeric has a little bite to its otherwise rich, metallic taste. The curcumin in turmeric has been shown to reduce blood pressure , perform better than Prozac at treating depression, and protect the body from various toxins. It also is an anti-inflammatory and antioxidant. Sounds very much like a superfood.
Ginger could be referred to as a super herb. Whether used to aid digestion, as a detoxifier or to fight cancer, ginger also has a flavor kick that adds depth.
Raw ginger is carried by most large markets and will keep for a long time if kept cool and dry. Fresh turmeric is more difficult to find but health and Asian markets carry it, more so in the winter months. Either in its powdered form is a viable second choice.
Honey is a superfood whose benefits for human health are too numerous to list here. With antioxidant and antibacterial properties, it is used in this recipe because it is a healthy sweetener.
A Warm, Delicious Superdrink
Food is all about chemistry: individual ingredients interacting and combining to form different compounds. Given the nutritive factors of turmeric, ginger, coconut oil, honey, and milk, when combined their impacts expand:
When turmeric and ginger are mixed with coconut oil, they become more readily absorbed by the body (one of the important features of healthy saturated fats). Combined with piperine found in black pepper, absorption of the curcumin in turmeric is increased exponentially.
All that being said, here is a recipe for a delicious drink that will warm and nourish your body.
Golden Milk Recipe
¼ cup turmeric powder or 1-inch knob of fresh turmeric, finely grated
½ teaspoon ground black pepper
½ cup filtered water
Optional: 1/8 teaspoon powdered ginger or ½-inch piece of fresh ginger, finely grated
Cook all ingredients together in a small saucepan over medium heat. Stir well until the mixture thickens—it doesn’t take long. When a paste has formed, remove from heat and allow to cool.
1 cup milk (almond, coconut, or organic cow’s milk)
1 teaspoon raw organic coconut oil
¼ teaspoon turmeric paste (or more, to taste)
Honey, to taste (unpasteurized and local, if you can get it)
Combine all ingredients except honey in a small saucepan. Cook on medium heat, stirring constantly. When completely blended and hot (but not boiling), remove from heat and add honey to taste, stirring until dissolved.
Thanks to http://dailyhealthpost.com/turmeric-ginger-golden-milk-drink-recipe/
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This is what a Coca-Cola commercial would look like if they were honest with us!
Don’t drink Coca-Cola or any pop if you want be stay healthy
Rich, succulent and melting in your mouth is the best way to describe this recipe.
I was out for dinner a few weeks ago and I ordered a dessert and got really surprised with the taste and the texture. I had to ask the server what were the ingredients of this amazing dessert. The one that gave me an Ah Ah moment was the full-fat coconut cream… When I heard it, I say “Of course!” and it gave me the idea to create this dessert.
I am sure you will love it and don’t be shy to share it with your friends and family.
½ cup pecans
½ cup walnuts
½ cup raisins
½ cup Medjool dates
1/8 tsp salt
2 cans of full-fat coconut cream
¼ cup maple syrup
½ cup cacao powder
1 tsp vanilla extract
½ cup cacao powder
¼ cup of melted coconut oil
½ cup of maple syrup or liquid sweetener of your choice
1. Place the nuts, raisins, and dates in a food processor and mix well until the mixture stick together.
2. Mix in the salt
3. Press the crust in the bottom of a 9 in x 9 in or equivalent glass pan.
1. Pour the 2 cans of coconut cream into a large bowl.
2. Mix well with a hand mixer until you get a soft mixture.
3. Add the vanilla and maple syrup.
4. Add the cacao powder slowly and keep mixing as you do so.
5. Keep mixing until you get a smooth uniform mixture.
6. Pour the mixture on top of the crust and place in the freezer.
1. Mix the coconut oil, maple syrup and cacao powder until uniformly mixed.
2. Once the filling is frozen, pour the chocolate mixture on top of it and spread uniformly.
3. Put back in the freezer.
Remove from the freezer 20-30 minutes before serving.
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