The Spice of Life

A kitchen fave that fights cancer: Turmeric is supplemental gold.
By Lisa James
(EnergyTimes)



October 2007

That splash of bright yellow in your curry comes courtesy of turmeric, a spice beloved by Asian cooks for centuries. And now turmeric (especially in the form of curcumin, one of its principle components) has lent its golden tinge to the supplement market; sales of turmeric-based items have jumped 35% in a year. Such commercial interest is built on a solid�and growing�research base, including ongoing clinical trials being conducted by the National Institutes of Health.


A curry herb becoming one of the hottest properties in the supplement world? Who knew? Actually, healers in India probably aren�t surprised. In that country, turmeric�known there as haldi�is a household remedy for cuts and coughs, is used in traditional medicine to reduce inflammation and ease digestive problems, and is treasured as a skin beautifier. For their part, Western researchers have found that turmeric can help fight a number of diseases, most notably cancer.

Anti-Cancer Action

Scientists became intrigued by turmeric�s properties when people realized that India�s rates of prostate, colorectal and lung cancer are among the lowest in the world. There�s certainly a number of possible factors: Many Indians are vegetarians for religious reasons, and as a result their diets are rich in both fiber and phytonutrients. But it�s believed that a number of India�s signature spices, especially turmeric, also help keep cancer in check.


In the laboratory, turmeric�or more specifically curcumin, which is the herb�s primary pigment�has affected �virtually every tumor biomarker,� according to one researcher. Scientists at the University of Alabama found that curcumin inhibited prostate cancer cells from expressing a protein linked to tumor formation while increasing a protein linked with apoptosis, or natural cell death (Cancer Research 3/07).

In other studies, curcumin has blocked production of substances that speed the spread of both colorectal and pancreatic cancer cells; inhibited angiogenesis, or the ability of malignant tumors to develop their own blood supply; and counteracted the human papillomavirus (HPV), a main cause of cervical cancer (Clinical Cancer Research 6/07, Molecular Carcinogenesis 5/06). What�s more, science has confirmed traditional medicine�s view of turmeric as a valuable inflammation fighter�and chronic, low-level inflammation has been found to promote cancer development.

A Bowlful of Benefits

Inflammation has been linked to a number of disorders, which helps explain why curcumin has shown a healing touch for so many different conditions. Take arthritis for example; arthritic rats given a turmeric extract showed less joint inflammation and cartilage destruction.

One of curcumin�s most promising usages lies in its seeming ability to protect the brain. In one study, healthy older Asians who ate the most curry ran the smallest risk of mental decline (American Journal of Epidemiology 11/06). This helps explain why some scientists think that curcumin may help protect against Alzheimer�s disease.


Curcumin�s traditional role in digestive relief has also been demonstrated in studies. In addition to killing H. pylori, the germ that fosters stomach ulcer formation, curcumin has helped keep ulcerative colitis in remission and fought giardia, a main culprit in intestinal infections worldwide. Topical curcumin has even repelled mosquitoes and black flies.

Curcumin: It can really spice up your supplement regimen.

An old 2002 article on Curcumin and cancer from Life Extension Magazine: https://www.lef.org/magazine/mag2002/...rcumin_01.html

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"We can judge the heart of a man by his treatment of animals." ~Immanual Kant~

Don't forget that curcumin is a natural vitamin D receptor ligand.
That means it is helping vitamin D function as it should if we had sufficient.
Dr Davis explains how to top up your vitamin D tank

However that is not to say that curcumin doesn't have remarkable properties and for some people (ie some genetic Alzheimer variants) curcumin can make changes in certain cells that vitamin d doesn't so it's not a matter of one or other but using BOTH will cover that conundrum.

My curcumin experience has been that I was getting a lot of Urinary tract infection because I have to self catherise every time I pee. Improving my vitamin D status reduced the problem and I no longer needed a daily low dose anti biotic but I still had occasional flare ups with antibiotic resistant E coli infections. Taking curcumin daily with my vitamin d has meant I'm now antibiotic free and have been for a good while now.

Keeping a healthy gut flora is fundamental to keeping a good immune function. Curcumin does have a good effect on pathogenic gut flora and seems to allow bifidobactium to thrive and these are the type associated with lean bodies and better omega 3 status.

How do you take it, as the spice or as the extract? Like I have mentioned ad nauseum, Indian Food rocks, but I am curious how much tirmeric they add at the restaurants.

If you look at this table you will see that other curry spices as well as Turmeric (Curcumin) such as cummin, ginger cloves etc are really good sources of antioxidants but we don't add 100g to a meal, per portion it's a lot less but for people who are eating spiced food daily the constant flow of anti oxidants and/or anti microbial substances must make the digestive system a less habitable for pathogenic gut flora.
It puzzled me for a long time that immigrants to the UK from India/Pakistan although having a poor health and low vitamin D levels (skin colour) fare better health wise than I would have predicted. I think the fact they generally stick to their traditional diets and use plenty of turmeric and other spices is making a huge difference. I always stock up with spices when anywhere near an Asian food store (unfortunately it's mainly in large cities and we don't have those in Lincolnshire) as they sell spices in large packs and at discount (compared to supermarkets)

Here is a Pubmed search for curcumin If you click the free full text link you will get plenty of evidence for the beneficial effects of this spice.
A search for TURMERIC at Mamta's kitchen shows the amounts of turmeric used in TRADITIONAL Indian recipes as eaten by Indians and not adapted for Western customers.

I've generally been disappointed when eating Indian take aways or at Indian restaurants. I suspect they may rely on bought in curry spice sauce mixes prepared by large commercial producers rather than freshly prepared from freshly ground ingredients.
I reckon I can cook a better curry from whole spices I grind myself than I get when I eat out though I have to admit I don't grind my own Turmeric.

Curcumin also protects tissues by binding the heavy metals lead and cadmium.

https://www.sciencedirect.com/science...c&searchtype=a

Most curcumin comes from India and due to the amount of pollution there, can have already been contaminated by these heavy metals in production due to this binding effect .

Consumer Lab, a private organisation that tests various brands of supplements, found some manufacturers of curcumin supplements had quite high levels of lead.

I would never buy loose curcumin at a grocery store for this reason, because it will most likely never have been tested for heavy metals.

Sticking to the regular GMP certified brands such as NOW and Jarrow is the best way to steer clear of this problem.

https://www.nowfoods.com/M101512.htm
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Funny I was gonna post something about Turmeric but this thread is already here.

I just bought some fresh, organic Turmeric from hawaii, got it at my local raw co-op..

Ive never even seen turmeric roots before, jsut had the powder. Does anyone know if I can just shave/eat/juice this turmeric and will I get the same or better benefit as a dried powder? Is it more powerful in its natural state?

maybe you can juice them. As for natural (raw ) state vs dried, it is related to ginger root so the raw might have different health qualities than the dried.