Not merely for flavor or garnish: Herbs and spices also pack a disease-kicking
punch! Which herbs and spices do you use in the kitchen?
• Turmeric: contains curcumin, a powerful anti-inflammatory compound that can inhibit the growth of cancer cells. When cooking with turmeric, make sure to add black pepper, as it aids the body in the absorption of curcumin. Turmeric is also a component of curry powder.
• Ginger: is well known for its anti-inflammatory properties and can decrease nausea from chemotherapy and radiation.
• Garlic: protects cells from carcinogens and may disrupt the metabolism of tumor cells. Garlic’s close relatives—onions, shallots, leeks and chives—are also members of the Allium family and offer similarly high levels of sulfur-containing phytochemicals, which pack a cancer-kicking punch.
• Rosemary: stops gene mutations that could lead to cancer.
• Oregano: has a very high antioxidant activity and promotes cell death in cancer cells.
• Parsley: has the ability to inhibit tumor formation. It can also neutralize carcinogens, such as those from cigarette smoke. It is an excellent source of antioxidants, vitamin C, beta-carotene and folic acid.