Healing Spices- They May Prevent Inflammation and even Cancer

Black pepper and tumeric may become your most favorite spices on your shelf.

The newest studies are confirming what has been known by herbalists for centuries; these spices are healing and when used wisely they may help keep inflammation and even cancer at bay.

According to webMD.com the University of Michigan Comprehensive Cancer Center found that piperine and curcumin thwart stem cell development into breast cancer cells when tested in the lab. The research was looking at stem cells as it is now thought that they have the potential to become cancerous under certain conditions.

It is the curcumin in the turmeric that is effecting the breast cancer cell growth. Last summer at the Herbal Symposium at Sonoma State University in Cotati, California Chanchal Cabrera spoke on Cyto-Toxic Herbs and Cancer. Turmeric was one of the many herbs she cited suggesting that it may effect as many as 395 different pathways to cancer cell development! Drug companies feel fortunate when they can affect one or two pathways.

The University of Michigan's research pointed to the fact that the curcumin's action was enhanced by the black pepper, or the piperine found in the black pepper. Both of these common spices have anti-inflammatory polyphenols.

What they didn't say was that food and spices work in a synergistic way to protect the body; meaning that there is more happening than the action of the two identified compounds in the Michigan study. The spices offer many phytochemicals which may support the action of the piperine and curcumin. Human cells can understand the spices' language - information - because they are not synthetically created. No, they are nature's best work.

So use spices, many of them and frequently. We are just realizing how they can nourish and protect us.



Kichadi Plus


Kitchadi (kitchari, kitcharee) is one the traditional foods used in India’s Ayurvedic system of healing. Kitchadi is recommended anytime you are feeling under the weather, needing to be cleansed, or needing to rest and rejuvenate the deeper tissues. Made with nutritive-rich and easily digested mung beans and basmati rice, the combination offers balanced protein and carbohydrates. The simplicity of the dish along with its healing spices help support digestion. The more liquid you use, the easier it is to digest.

¾ cup split mung beans (sprouted if possible)
¾ cup Basmati rice, white or brown

2 teaspoons ghee (clarified unsalted butter) or olive oil
1 teaspoon mustard seeds
1 ½ teaspoons whole cumin seeds
1 teaspoon fennel seeds or ½ teaspoon fenugreek seeds

1 teaspoon coriander powder,
1 teaspoon turmeric
1/4 teaspoon cardamom
1” piece of fresh ginger grated

2 - 4 cups of washed and chopped vegetables:
- Slow cooking: sweet potato, carrot, turnip, lotus root, burdock root, kale
- Fast cooking: broccoli, asparagus, summer squash, green beans, peas, spinach, chard

1. Cover the mung beans and rice with water and let it soak for at least 30 minutes while you prepare the rest of your ingredients.

2. Heat the ghee or olive oil in a 3 quart saucepan. Add the mustard, cumin and fennel seeds. Stir, cooking over medium heat, until they begin to pop. Reduce the heat to low and stir in the powdered herbs and fresh ginger. Cook, stirring continually, until you begin to smell their aromas, about 30-45 seconds.

3. Add the slow cooking vegetables (root vegetables, winter squash, potatoes, kale) into the ghee and spices along with the drained rice and mung beans. Stir to coat all the ingredients with the spice mixture.

4. Add about 4 cups of water or broth. Bring everything to a boil, then cover and reduce the heat to medium low. Cook for 15 minutes, then add another 3 – 4 cups of water and any remaining quick cooking vegetables.

5. Garnish with any or all of the following: Bragg’s Aminos, gomasio, toasted pumpkin seeds, toasted coconut, goji berries, or yogurt.