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Turmeric: Preventing Cancer & Heart Disease

Turmeric:  Preventing Cancer & Heart Disease


More and more people are discovering the delights of traditional Asian-Indian fare — its unique and flavourful influence (particularly curries) popping up on menus around the world.

Bur what most curry-lovers don’t realize is that not only is Indian cuisine trendy, it may prevent a vast array of diseases such as:

  • Breast cancer
  • Colon cancer
  • Blood cancer
  • Skin cancer
  • Heart disease

Turmeric is harvested from the root, or rhizome, of a leafy plant known as Curcuma longa.  Related to the ginger plant, the first recorded use of this spice was in 600 B.C.  It has a long history of medicinal use in Ayuvedic medicine.  It is also used to dye fabric and to flavour curry dishes, chutney, pickles, relishes and American mustard.

The secret to turmeric’s disease-fighting properties is its ability to halt the biochemical instigators of cellular inflammation.  It is a potent antioxidant, meaning that it neutralizes disease-causing chemicals called free radicals.

Although curcumin — the component of turmeric responsible for its characteristic yellow hue — is available as a dietary supplement, scientists agree that the best way to reap turmeric’s disease-busing rewards is the old-fashioned way:  incorporate as many traditional Indian dishes into your diet as possible.Dr. Barbara Smith
Chiropractor and Health Education

health@doctorbarb.com

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