DALLAS. (Ivanhoe Newswire) –We’ve all heard about natural remedies, not approved by the FDA, which have been around for centuries. In many cases, there hasn’t been enough scientific research done to prove the claims. That may be changing. One spice currently being studied for its preventative qualities is a key ingredient found in Indian food.
By day, Ajay Goel, PhD, Director of Gastrointestinal Research and Cancer Prevention at Baylor Scott & White Health, is a scientist, trying to unlock genetic codes to prevent cancer. By night, he’s passionate about cooking Indian food, specifically curcumin, the anti-inflammatory medicine that is found in turmeric, the yellow spice used in most Indian food.
Goel told Ivanhoe, “Colon cancer is ten to 15 times lower in India compared to the U.S. Lung cancer is about seven to eight fold lower in India compared to the U.S. Breast cancer is five to ten times lower in India compared to the U.S.” (Read Full Interview)
Goel and his family enjoy traditional Indian cooking. Three meals a day, spiced with turmeric. There’s now a volume of scientific evidence showing that curcumin is a safe, and powerful anti-inflammatory.
“What we were missing at that time, we didn’t have the science behind it, we just knew that somebody took this and felt better,” detailed Goel.
In a recent study, Goel examined a combination of extracts from turmeric and frankincense, and looked at the impact on colon cancer. In animal tests, the extracts impacted tumor growth by the second day. JaNeene Jones, RN took ibuprofen for a bad back. After seeing an integrative medicine physician, she started on curcumin capsules daily to reduce inflammation.
Jones told Ivanhoe, “I tried it and it worked. There was nothing else I changed. No other variables whatsoever.”
Goel explained, “It’s a passion for me and I feel privileged in a sense that I can see the science and I can see the anecdotal evidence, and I can see the limitations. I can see the positive things.”
Possible cancer prevention, someday, on a plate.
A previous study by Professor Goel found that taking curcumin while undergoing chemotherapy increased the effectiveness of the treatment. If you are shopping for supplements and want the full benefit of curcumin, buy curcumin capsules, not turmeric. Remember turmeric is the spice, curcumin is the medicine.
Contributors to this news report include: Cyndy McGrath, Supervising Producer; Don Wall, Field Producer; Milvionne Chery, Assistant Producer; Matt Goldschmidt, Editor; Pete Cuellar, Videographer.
MEDICAL BREAKTHROUGHS – RESEARCH SUMMARY
TOPIC: Spices Fight Cancer?
REPORT: MB #4164
BACKGROUND: Colon cancer is the third most common cancer diagnosed in both men and women in the United States, excluding skin cancers. The American Cancer Society estimates that there will be 95,270 new cases of colon cancer diagnosed in 2016 and it is expected to cause over 49,000 deaths. The risk of developing colon cancer is about 1 in 21 for men and 1 in 23 for women.
(Source: http://www.cancer.org/cancer/colonandrectumcancer/detailedguide/colorectal-cancer-key-statistics)
RISK FACTORS: Several factors have been linked to colon cancer. In fact, the links between diet, weight, and exercise and colon cancer risk are some of the strongest for any type of cancer. An overweight or obese person has a much higher risk of developing and dying from colon cancer than someone who is not. A person who is not physically active, smokes, drinks and eats red or processed meats has a greater chance of developing colon cancer. Cooking meats at very high temperatures, such as frying, broiling or grilling also increases the risk, since during cooking, it creates chemicals. If a person has a history or a family history of adenomatous polyps, they are also at an increased risk of developing colon cancer. Inflammatory bowel disease (IBD), including either ulcerative colitis or Crohn’s disease increases the risk as well. People with type-2 diabetes also have an increased risk of colon cancer.
(Source: http://www.cancer.org/cancer/colonandrectumcancer/detailedguide/colorectal-cancer-risk-factors)
CURCUMIN CURE?: Diets high in vegetables, fruits, and whole grains have been linked to lower the risk of colon cancer. However, there have been over 9,000 studies linking curcumin to a decrease in the risk of cancer. The majority of these studies have shown that curcumin has tremendous therapeutic benefit against Alzheimer’s, Parkinson’s, arthritis, chronic colitis, inflammatory bowel disease and Cohn’s disease. Curcumin is an anti-inflammatory medicine that is found in turmeric, the yellow spice used in most Indian food. In India, the incidents of colon cancer is ten to 15 times lower compared to the U.S. In the U.S., research shows that patients going through chemotherapy that were given curcumin had a much more effective treatment than those who did not have curcumin.
(Source: Ajay Goel, PhD)
FOR MORE INFORMATION ON THIS REPORT, PLEASE CONTACT:
Susan Hall
Public Relations
If this story or any other Ivanhoe story has impacted your life or prompted you or someone you know to seek or change treatments, please let us know by contacting Marjorie Bekaert Thomas at mthomas@ivanhoe.com
