The Amazing Cancer-Fighting Benefits of Curcumin

by Ty Bollinger
The Truth About Cancer

The use of turmeric can be dated back as far as 3,000 BC, and is one of the most important anti-cancer nutrients studied today.

Turmeric root can be purchased fresh in its root form (sometimes hard to find), or dried and powdered. In its dried form it is popular in Asian dishes, especially those of India, and is one of the key ingredients used in making curry powder.

Curcumin is the yellow pigment extracted from turmeric and is one of three known curcuminoids in turmeric. Curcumin has demonstrated incredible anti-cancer benefits. In countries where people eat turmeric daily at about 100 to 200 mg (roughly 1-2 teaspoons) over long periods of time, research has shown there to be lower rates of certain types of cancer.

In fact, over 2,000 published studies have shown curcumin combats cancers of the breast, prostate, liver, colon, lung, pancreas and more. Many of these studies have shown curcumin actually stops cancer cells from dividing. Curcumin has also been shown to trigger apoptosis, or programmed cell death, which is the body’s natural and necessary way of ridding itself from damaged cells.
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