As soon as I’d got over the denial about having cancer, I started to look at what I could do with my diet and lifestyle to have a positive impact. Being pro-active about nutrition certainly made sense.
Step one was adding as many vegetables and fruits as possible.
Two I slowly changed from vegetarian to vegan.
Three I stopped eating refined sugar.
Often, it’s easier to add things than take things away. Spices, herbs and tea are small things that are easy to add to your current menus, but they may make a big difference.
- Have a cup or two of green tea – its polyphenols is thought to be one factor why cancer has traditionally been less prevalent in Asia than in the West.
- Add turmeric powder to absolutely everything possible. Stews, sauces, soups and especially salad dressing. It adds an earthy flavour and its main ingredient curcumin has been shown to; be anti-inflammatory, work as an antioxidant and suppress tumour growth. I also add fresh turmeric to curries and fresh vegetable juices and slices to tea. Apparently though it needs black pepper to work best so be sure to add that too (not to the tea).
- Cinnamon is another magic spice that’s easy to add to a myriad of dishes. It boasts the same three qualities as turmeric as well as being anti- microbial, cholesterol lowering and immune system regulating. Add the powder to hot beverages, baked goods, muesli and porridge. Add a stick of cinnamon to pumpkin soup and curries for a rich sweet note.
- Green herbs have ant- cancer properties too. Oregano, basil and rosemary all have strong antioxidant qualities and the latter also anti- cancer properties.
So use every opportunity to spice up your anti- cancer diet by adding herbs and spices where you can and you‘ll be adding extra protection as well as flavour.