Tumeric for breast cancer?

I've read that tumeric can prevent and even "cure" cancer. Does anyone else take this and how much is the standard amount? What have your results been? Thank you

On 9/12/2008 Prettyangelface wrote:

I've read that tumeric can prevent and even "cure" cancer. Does anyone else take this and how much is the standard amount? What have your results been? Thank you

Here are two informative links regarding TUMERIC/CURCUMIN http://turmericinfo.com/research_updates/ http://www.goodhealth.nu/News_Articles/050111-curcumin-anti- This is part of the protocol I follow and the dose recommended for me is two 500mg capsules three times a day. If you are interested in the brand that my doctor recommended because of it's high quality let me know and I'll send you a private message. You can find more information about it on this board under the CURCUMIN thread.

Supplements are not recommended by those who have studied the benefits of this food. Here is more detailed information along with a recipe:

 

TURMERIC ‘Curcuma longa’, also known as curcuma, haldi or Indian saffron, is an ancient spice from South East Asia.  This fine, bright yellow powder is obtained from the ground rhizome (underground stem), and posses an earthy, peppery flavour with a sweet mustard perfume.  

According to the book ‘Anticancer’ (by Dr. David Servan-Schreibe)*, turmeric / curcuma is the most powerful natural anti-inflammatory identified to date & can be used as a natural defence mechanism against cancerous cells when used in cooking. IMPORTANT: for the turmeric to be absorbed by the body, it must be combined with black pepper and ideally dissolved in oil (ie olive oil).

* See also ‘Foods that Fight Cancer’ and ‘Cooking with Foods that Fight Cancer’ by Dr. Richard Béliveau).

RECIPE – (from SWEET PEA Blog)

• 300g cauliflower (1 small cauliflower head)
• 2 tablespoons olive oil
• 11/4 tsp turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground mustard
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground black pepper
• pinch of salt
• 2 bay / laurel leaves (dry or fresh)
• 250ml (approx. 1cup) coconut milk

1. Prepare the cauliflower: wash & dry well, remove the the green leaves & stalk, and cut the ‘flower’ into small pieces
2. Spices : mix well with the salt in a small dish
3. In a medium sized suacepan, heat the oilve oil on low heat, add the spices & bay leaves and let cook gently for 2 mintues
4. Now add the coconut milk and mix well until all the spices are absorbed
5. Add the cauliflower and cook COVERED for approx 8 minutes or until the cauliflower is just tender

On 9/12/2008 Prettyangelface wrote:

I've read that tumeric can prevent and even "cure" cancer. Does anyone else take this and how much is the standard amount? What have your results been? Thank you

 

 

On 9/22/2008 Sagitelle wrote:

Supplements are not recommended by those who have studied the benefits of this food. Here is more detailed information along with a recipe:

 

TURMERIC ‘Curcuma longa’, also known as curcuma, haldi or Indian saffron, is an ancient spice from South East Asia.  This fine, bright yellow powder is obtained from the ground rhizome (underground stem), and posses an earthy, peppery flavour with a sweet mustard perfume.  

According to the book ‘Anticancer’ (by Dr. David Servan-Schreibe)*, turmeric / curcuma is the most powerful natural anti-inflammatory identified to date & can be used as a natural defence mechanism against cancerous cells when used in cooking. IMPORTANT: for the turmeric to be absorbed by the body, it must be combined with black pepper and ideally dissolved in oil (ie olive oil).

* See also ‘Foods that Fight Cancer’ and ‘Cooking with Foods that Fight Cancer’ by Dr. Richard Béliveau).

RECIPE – (from SWEET PEA Blog)

• 300g cauliflower (1 small cauliflower head)
• 2 tablespoons olive oil
• 11/4 tsp turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground mustard
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground black pepper
• pinch of salt
• 2 bay / laurel leaves (dry or fresh)
• 250ml (approx. 1cup) coconut milk

1. Prepare the cauliflower: wash & dry well, remove the the green leaves & stalk, and cut the ‘flower’ into small pieces
2. Spices : mix well with the salt in a small dish
3. In a medium sized suacepan, heat the oilve oil on low heat, add the spices & bay leaves and let cook gently for 2 mintues
4. Now add the coconut milk and mix well until all the spices are absorbed
5. Add the cauliflower and cook COVERED for approx 8 minutes or until the cauliflower is just tender

On 9/12/2008 Prettyangelface wrote:

I've read that tumeric can prevent and even "cure" cancer. Does anyone else take this and how much is the standard amount? What have your results been? Thank you

Could you please refer me to the research by those who believe cancer patients -- I have ovarian carcinosarcoma -- should not take curcumin supplements?  Thank you.

 

YES! Eat lots of tumeric. Start out with small amounts to see how your body takes to it and then build up. Before I knew I had thyroid cancer I was craving it. I'd ask the Indian restaurant to add more to my meals. In India, tumeric is used for most any ailment. I've taken to having warm milk with tumeric and honey at night to help me sleep. I'm reading a book called: Definitive guide to Cancer. They say it has powerful antioxidant effects and may inhibit cancer at various stages of cancer development. You can buy it in capsules (Sam's Club). 750mg daily. It also works as an anti-inflammatory. Take care....Spinky