Cancer Fighting Foods
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In addition to anti-cancer property, turmeric has antioxidant, anti-inflammatory, anti-clogging, anti-arthritic, anti-microbeal, antiseptic, anti-fungal, anti-viral, wormicidal, anti-allergic and anti-flatulent properties. Turmeric also stimulates the immune system cells and suppresses autoimmune ailments, protects the liver, promotes digestion, purifies blood, lowers cholesterol, triglycerides and blood sugar levels, heals wounds and skin problems and relieves pain. Anti-inflammatory properties of turmeric make it effective against asthma, multiple sclerosis and Alzheimer’s diseases. Nutritionally benefits of turmeric include calcium, iron, folic acid, beta-carotene and vitamin C. Thus curry lovers everywhere may take comfort from the fact that the “wonder” herb really does seem to be the “Spice of Life”! Note: To be assimilated in the body, turmeric must be mixed with black pepper. When turmeric is not mixed with pepper — as it always had been done in Indian curry — it does not pass the intestinal barrier. Pepper greatly multiplies the body’s absorption of turmeric. Indian wisdom has thus been far ahead of modern science in the discovery of natural affinities between foods. Ideally, it must also be mixed with olive or canola or preferably flaxseed oil. Mix a quarter of a teaspoon of freshly ground turmeric powder with half a teaspoon of one of the above mentioned oils and a generous pinch of freshly ground black pepper. Add to vegetables, soups and salad dressings.
Labiate Family Herbs
— These cookery herbs consisting of mint, basil, thyme, marjoran, oregano and rosemary are rich in essential oils (fatty acids) of the “terpene” family to which they owe their fragrance. Terpenes have been shown to act on a variety of tumours by reducing the spread of cancer cells or by provoking their death by blocking the enzymes they need to invade neighbouring tissues. Carnosol in rosemary is also a powerful antioxidant and anti-inflammatory. Pasley and celery contain apigenin, an anti-inflammatory compound, that promotes apoptosis and blocks angiogenesis using a mechanism similar to the drug Gleevec’s used in chemotherapy.
Probiotics — Probiotics, a Greek word which means “for life”, are live microorganisms which have been used for centuries as natural components of foods to promote overall health and well-being. Our bodies have more than 100 trillion bacteria (called gut flora) comprising over 400 species and weighing more than a kilogram, both beneficial (that aid digestion, help in the absorption of nutrients and production of minerals and vitamins) and harmful ones (which cause illnesses). For healthy body it is essential that beneficial bacteria are much more than harmful ones. Probiotics help good bacteria in the gut to grow and inhibit the growth of bad bacteria that can cause digestive and other problems. Among the most common of these beneficial bacteria are lactobacillus acidophilus and lactobacillus bifidus.
Probiotics are found in various foods such as yoghurt, fermented milk, cheese, butter milk, whey, kefir. Any foods where fermentation is part of the cooking procedure are rich sources of these beneficial bacteria such as idli, dhokla, khameeri roti (chappati made from fermented dough), vadas, uttpam, tofu. Soya yoghurts are usually enriched with probiotics. These precious bacteria are also found in sauekraut and kimchee.
Probiotics are resistant to gastric, bile and pancreatic juices. Certain foods are prebiotic, which means they contain polymers of fructose, which stimulate the growth of probiotic bacteria. Examples are: garlic, onions, honey, maple sugar, unrefined (whole) wheat and barley, oats, rye, beans, chickpeas, flaxseeds, fenugreek seeds, sunflower seeds, isabogol, green leafy vegetables, leeks, chicory, asparagus, tomatoes, bananas, berries and citrus fruits. Note: Excessive intake of refined, fried, sugary processed foods suppresses the growth of good bacteria and allows unfriendly ones to grow.
