From the recipe book Eat better during and after cancer
Since chronic inflammation at the cellular level can lead to the appearance, growth and invasion of cancer cells, it seems reasonable to eat a variety of foods with anti-inflammatory properties. Among the best of these are herbs and spices, most notably turmeric and garlic, ginger and saffron. There are two benefits to using these herbs and spices: you will add anti-inflammatory elements to your diet, and you will use less salt to flavor your food.
Turmeric
Turmeric comes first on the list of foods with anti-inflammatory properties. Studies have shown that in addition to having these properties, turmeric – or more precisely its active ingredient, curcumin – prevents the proliferation of cancer cells, acts as an antioxidant, prevents the formation of new cells by cancer and improves the the body’s immune response.
Garlic
Garlic is part of the allium family, which also includes onions, leeks, chives and shallots. Even though there is disagreement on which components of garlic are responsible for its anti-cancer potential, you don’t have to wait to reap its health benefits. That said, you should be patient when preparing it: Researchers have shown that after chopping garlic, you should let it sit for about ten minutes before consuming or heating it. This rest period maximizes its anticancer potential
Ginger
Ginger is ranked third among the spices in the list of foods with anti-inflammatory properties. The rhizome, or root, is eaten fresh or dried. To use it fresh, peel the fibrous skin with a peeler or the edge of a spoon. You can cut it into small pieces to use in stir-fries or in large chunks or slices to make ginger tea. The ground ginger that you buy from the spice section of your grocery store is typically used for baking. Dried herbs and spices retain the goodness of fresh spices. So you don’t have to limit yourself to just using fresh spices.
Saffron
Saffron is another spice that has good anti-inflammatory potential. Saffron comes from a variety of crocuses. The stigma is the bright yellow, long, feathery part inside the crocus flower. Four thousand years ago, the stigma of purple-colored crocus flowers was already examined for its medicinal properties. Since that time it has been used as a medicine, as a tincture, as a perfume, as a body soap and as an ingredient in cooking. There is a growing body of scientific evidence that saffron interferes with the life of cancer cells. It has been shown in the laboratory that saffron, in addition to its anti-inflammatory properties, can kill malignant cells.
In addition to advice, you will find in this book more than 150 delicious recipes, accompanied by variations or adaptation ideas according to the symptoms experienced, daily menu charts to deal with the most common nutritional problems during and after the treatment against cancer and an index to locate the correct recipe and see what side effects it is associated with.
Also available in digital format.
