There is a reason that there is a much lower rate of cancer in India. A diet consisting of frequent turmeric consumption in addition to the low intake of processed foods, white flour products and dairy supports that belief.
Research conducted at M.D. Anderson Cancer Center in Texas by Professor Bharat Aggarwal, Ph.D. has shown that turmeric has cancer-fighting properties. It seems that turmeric is a powerful anti-inflammatory that helps stimulate the death of cancer cells, also known as apoptosis and inhibits the growth of blood vessels to supply a cancerous tumor.
Turmeric on it’s own or in supplement form is not absorbed well. It should be mixed into food recipes, such as yellow curry sauces to reap the health benefits. Juicing turmeric root is also an extremely beneficial way to get a power dose of it's anti-inflammatory properties. Adding turmeric to any green juice using a mixture of the following ingredients will be very beneficial: celery, cucumber, spinach, carrot, lemon, ginger or coconut water and orange.
If you are not making a curry sauce, the best thing to do is to mix ¼ teaspoon of Turmeric with ½ teaspoon of olive oil and a generous pinch of fresh ground black pepper and sea salt to taste, add that to steamed vegetables such as broccoli or in a salad or a marinade for wild caught fish or antibiotic and hormone-free chicken. Sometimes I make a curry sauce with it for quinoa or brown rice and steamed vegetables.
