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6 Spices that reduce the risk of cancer
by Dr.Sofiya
Natural News
Cancer is a word that seems to strike fear in the hearts of nearly everyone who hears it, regardless of their age, gender or socioeconomic status. There is good reason for this fear. Though different cancers have different survival rates, battling cancer itself can be almost as bad and horrific as actually succumbing to the disease. By using the following six Indian spices in the diet liberally, it is possible to significantly reduce the likelihood of developing cancer.
1. Cumin
Popular as an aid to help digestion along, many people do not realize that cumin is also a powerful antioxidant. The seeds, which are often chewed by the handful by savvy Indians who want to ensure successful digestion after their meals, also contain thymoquinone. This compound helps reduce the spread of the cells that can cause colon cancer.
2. Oregano
Though commonly eaten in a variety of Italian and pasta dishes as well as for flavoring pizza sauce, oregano also has anticancer properties. Due to its antimicrobial properties, one teaspoon of oregano has the potential to stop the growth of malignant cancerous cells such as those that cause prostate cancer.
3. Ginger
Ginger has long been prized for its healing qualities. In addition to helping to reduce cholesterol, ginger is also known to increase metabolism. Now, people who enjoy adding ginger to their diet can do so knowing that they are also killing those cells which cause cancer. While it is easily added to dishes such as salads, fish and vegetables, chewing on fresh parsley can help make the root's odor more bearable.
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Source: http://www.riseearth.com/2014/06/6-spices-that-reduce-risk-of-cancer.html
