We’ve all heard about natural remedies, not approved by the FDA, which have been around for centuries. In many cases, there hasn’t been enough scientific research done to prove the claims. That may be changing. One spice currently being studied for its preventative qualities is a key ingredient found in Indian food.
By day, Ajay Goel, PhD, Director of Gastrointestinal Research and Cancer Prevention at Baylor Scott & White Health, is a scientist, trying to unlock genetic codes to prevent cancer. By night, he’s passionate about cooking Indian food, specifically curcumin, the anti-inflammatory medicine that is found in turmeric, the yellow spice used in most Indian food.
Goel told Ivanhoe, “Colon cancer is ten to 15 times lower in India compared to the U.S. Lung cancer is about seven to eight fold lower in India compared to the U.S. Breast cancer is five to ten times lower in India compared to the U.S.”
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