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Cancer Fighters in Your Kitchen

Posted on January 21, 2017 by Jeanne Roberts There have been 0 comments

Scientists have confirmed that capsaicin – the “hot” ingredient found in some peppers – not only helps prevent certain forms of cancer like prostate cancer, but may cause certain forms of lung, stomach and digestive cancers.

Capsaicin is contained in chili peppers, habanero peppers, cayenne peppers, jalapeno peppers,  and also Serrano peppers, to name a few. Capsaicin’s heat potential is measured in Scoville units: pure capsaicin is strong enough to blister skin even when diluted at a ratio of one to 100,000!

Because capsaicin dissolves in fat, but not in water, a glass of milk is more likely to relieve the burn than a glass of water if you have overindulged. And you may have to, because the recommended dosage to prevent prostate cancer is eight whole peppers a week!

How Capsaicin Works

Capsaicin, highly popular in Southeast Asian, Mexican and South American cooking, is also the prime ingredient in topical arthritis remedies. It works by overwhelming, or desensitizing, pain receptors called neurotransmitters in and beneath the skin.

In tumor formation, capsaicin acts via that same mechanism, triggering an epidermal growth factor receptor, or skin growth mechanism, which reacts by producing subdermal tumors in the lungs and digestive system.

Capsaicin and Ginger, a Dream Team

Interestingly enough, the scientists who identified the capsaicin risk also noted that a compound in ordinary ginger, also used in Asian cooking, was highly successful at limiting capsaicin’s tumor growing potential. In effect, the use of chili peppers and ginger in the same recipe creates a sort of self-limiting cancer regulator that is effective in 80 percent of cases!

The majority of research around ginger has been done on its ability to protect against gastrointestinal cancers. Ginger is effective in cutting the risk of gastric cancers, pancreatic cancer, liver cancer and colon cancer.

The power behind ginger appears to be its antioxidant and anti-inflammatory properties. Not surprising, since inflammation is the key to both cancer and other illnesses.  In fact, most human ailments are the result of the immune response, which releases cytokines to deal with invasion, infection and trauma.

Research has shown that patients at highest risk of colon cancer can head the problem off at the pass by consuming as little as two grams of ginger per day. A gram is equivalent about one-fourth of a teaspoon.

In clinical trials, this fraction of a teaspoon was enough to reduce the spread of cancer cells – a process known as metastasis – and even, on occasion, to kill them.

Ginger also helps suppress the spread of cells in other cancers, like those of the skin, ovaries, breast, prostate and brain. So bake up a storm this holiday season, with gingerbread cookies at the top of your list.

Cancer, an Environmental Illness

Scientists now pretty much agree that most cases of cancer are brought on by either environmental exposures or genetic factors.

In the first category, chemicals, naturally occurring radiation, and lifestyle activities (like smoking, drinking, overeating, or using drugs) can all lead to cancer.

In the second instance, naturally occurring genetic factors cause cancer. We can do a lot to prevent the first. However, only early testing and interventions like stem cell therapy and the like are known to prevent heritable cancers. This may change as research moves forward.

Curing Cancer From the Kitchen

You can do your part to prevent future cancers by identifying and using natural cancer-curing chemicals found in most kitchens – or in most restaurant kitchens if you don’t cook.

“Let food be thy medicine, and medicine be thy food.” said the Greek physician Hippocrates, the Father of Modern Medicine.

It was good advice then, and it’s still good advice, as witness the groundswell of evidence-based nutrition studies involving the kinds of things we put in our mouths and their effects on living tissue.

Evidence-based medicine and cancer prevention has had a long and tumultuous history. Favored by such health publications as Hopkins Medicine and the Humboldt County Breast Health Project, and such entities and individuals as Dr. Hoxsey (The Hoxsey Method), Jeanne Wallace, Rebecca Katz, Mat Edelson,  and Webster Kehr, founder of the Independent Cancer Research Foundation (and the ‘voice’ behind the Cancer Tutor), this homeopathic form of curing is elemental to good health, though it may never completely supplant allopathic (i.e., standard) medicine.

Kehr and other advocates also point out the value of such items as turmeric and garlic. Turmeric, the orange spice most often found in Indian curries, is hugely anti-inflammatory. Garlic, a member of the allium family, acts in much the same way as capsaicin to prevent or heal stomach and colon cancers. Raw garlic is best, and a mere 3.5 grams per week – less than a teaspoon – can cut stomach cancer risks by 50 percent!

Gifts from the Steppes of Russia

If you have ever been to Russia, you may have seen brown, bubbly liquid being ladled from a barrel by an enterprising merchant selling his or her wares on the street corner.

The liquid is Kvass, made from fermented rye flour. Known by some as “health beer”, it is very similar to Kombucha, a tea made from a fermented fungus also popularized in Russian culture.

Given the recent revival of interest in fermented foods like Kefir, sauerkraut, Kimchi, and Tempeh – all of which are touted by enthusiasts as a sort of “fountain of youth” – isn’t it time you tried Kvass? Head over to Amazon, eBay, or your favorite whole foods store and try some!

This post was posted in Blog and Green Library, Eating Well, Health and Safety and was tagged with cancer, capsaicin, digestive system, fermented, garlic, ginger, green living, gut bacteria, HEALTH SENSITIVE, hot peppers, Kefir, Kombucha, Kvass, lung, probiotics, prostate, turmeric


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