A new study reveals this spice we use in our food may be stronger than chemo
In the USA alone more than one million people get cancer each year. The treatment usually is chemotherapy, surgery, or radiation. All this makes the patient’s immune system even weaker and the family members suffer with them. We hear all kinds of hype about new treatments. There are many alternative treatments, but many are scared to do them.
Now, a new study reveals that ginger maybe 10 000 times more effective than chemo. What if we could prevent cancer by eating more of this spice with our food? God’s pharmacy is miraculous. Ginger the root we use in our food as spice gives hope.
A Spice We Use In Our Food May Be 10,000x Stronger Than Chemo
By Sayer Ji • Originally published on GreenMedInfo.com
A new study reveals ginger contains a pungent compound that could be up to 10,000 times more effective than conventional chemotherapy in targeting the cancer stem cells at the root of cancer malignancy.
A new study published in PLoS reveals a pungent component within ginger known as 6-shogaol is superior to conventional chemotherapy in targeting the root cause of breast cancer malignancy: namely, the breast cancer stem cells.
As we have discussed in greater detail in a previous article titled, “Cancer Stem Cells: The Key To Curing Cancer,” cancer stem cells are at the root of a wide range of cancers, not just breast cancer, and are sometimes referred to as “mother cells” because they are responsible for producing all the different “daughter” cell types that makeup the tumor colony. While cancer stem cells only constitute between .2 and 1% of the cells within any given tumor, they have the seeming “immortal” ability to self renew, are capable of continuous differentiation, are resistant to conventional chemotherapeutic agents, and are tumorigenic, i.e. are capable of “splitting off” to create new tumor colonies. Clearly, the cancer stem cells within a tumor must be destroyed if cancer treatment is to affect a lasting cure.
The new study titled, “6-Shogaol Inhibits Breast Cancer Cells and Stem Cell-Like Spheroids by Modulation of Notch Signaling Pathway and Induction of Autophagic Cell Death,” identified powerful anti-cancer stem cell activity in 6-shogaol, a pungent constituent of ginger produced when the root is either dried or cooked. The study also found that the cancer-destroying effects occurred at concentrations that were non-toxic to non-cancerous cells – a crucial difference from conventional cancer treatments that do not exhibit this kind of selective cytotoxicity and therefore can do great harm to the patient.
Unlike modern synthetically produced and patented chemicals, ginger, curcumin, green tea, and hundreds of other compounds naturally found in the human diet have been “time-tested” as acceptable to the human body in the largest and longest-running “clinical trials” known: the tens of thousands of years of direct human experience, spanning thousands of different cultures from around the world, that constitute human prehistory. These experientially-based “trials” are validated not by RCTs, or a peer-reviewed publication process, but by the fact that we all made it through this incalculably vast span of time to be alive here today. Consider also that if our ancestors made the wrong dietary choice by simply mistaking an edible berry for a poisonous one, the consequences could be deadly. This places even greater emphasis on how the “time testing” of dietary compounds was not an academic but a life-death affair, and by implication, how the information contained within various cultural traditions as “recipes” passed down from generation to generation are “epigenetic inheritance systems” no less important to our health and optimal gene expression as the DNA in our own bodies.
Read the complete article here > Ginger: 10,000x Stronger Than Chemo In Cancer Research Model
See also RAW GINGER – HOW MUCH OF IT IS HEALTHY?
5 Recipes With Ginger Help Losing Weight Easy And Effective
Also, see The Miracle Plant Hemp A Superfood In The Kitchen
The Healthiest Way to Add Flavor to Your Food