Ginger root has been valued for thousands of years both as a versatile cooking spice and a trusted herbal remedy for nausea,
headaches and joint pain. A close relative to turmeric, ginger has similar antioxidant and anti-inflammatory effects – and may even
activate the molecular mechanisms that cause cancer cells to extinguish themselves.
In one study, ginger inhibited the growth of breast cancer cells while leaving normal cells unharmed, a process known as selective cytotoxicity.
A University of Minnesota animal study showed that gingerols, a group of compounds found in ginger, resulted in 75 percent fewer tumors and smaller tumor sizes. While more study is needed, many scientists believe that ginger can inhibit many types of cancer – including those of the breast, prostate, colon, liver and lungs.
Add fresh or powdered ginger root to recipes, mince fresh ginger to use in a tangy salad dressing, juice it into an energizing “ginger shot” or even steep it into a refreshing tea. No matter how you “slice” it, this sweet and spicy herb should be part of your cancer-protective regimen.
Sometimes, it seems that carcinogens and toxins are lurking everywhere – from environmental pollution in the air that we breathe to heavy metals and chemicals in the food we eat. It’s good to know that wholesome, naturalnutrients exist to ease some of the toxin burden, promote optimal healthand, ideally, reduce cancer risk.