We have emphasized the importance of phytochemicals (plant derivatives) in reducing cancer and spices are a great source of phytochemicals. There are many types of spices and they all have benefits!

Spices offer concentrated levels of phytochemicals and thus you get a strong benefit from only a small volume of the spice.

According to the American Institute of Cancer Research, scientists believe that Turmeric (a component of curry) can potentially delay the growth of colon and prostate cancers, among other types of cancer. Turmeric gives curry its yellow tint and is a member of the ginger family, another spice often used in curries. But for those of you who do not like the heat – don’t worry Tumeric is actually tasteless. It’s used and known for its bright colour which gives curries their beautiful colour but more importantly ounce of ounce few spices have the strong health promoting properites Tumeric does.

Curcumin, the active ingredient in turmeric, has been identified as the cancer fighting component. Many studies have shown that curcumin is a powerful anti-oxidant and can prevent cell damage that leads to cancers.

Tumeric is a “super compound” has been shown to:

– prevent or hault the growth of prostate cancer
– Prevent breast cancer from spreading in the lungs of mice
– reduce the risk of childhood leukemia
– show positive effects on multiple myeloma
– show positive effects on pancreatic cancer
– inhibit growth of new blood vessels in tumors

With all that goodness, why not try a curry dish tonight and help your family fight cancer!