The POINT of THIS POST
(Well, who really does – - that is why I went to Wikipedia. . .good choice! First-off, this post is all mixed up! It started off simply enough as I opened my inbox, finding today’s Beyond Health in which a discussion of curcumin caught my attention. It was good – - wanted to share it with you. Was going to ask you to just go over and read it yourself, but I had trouble finding how to do that. So it is here, down a little further.
When I added Beyond Health to my blogroll, I believed I was enabling any who may want to avail this excellent site for themselves, yet when I clicked on it – - all I got was his store where you can purchase all kinds of stuff. I could not access his site – the Newsletter which has been coming to me for quite a time now. I am not wanting to reach into anyone’s pocketbook – - not what I do here. So please try to access Beyond Health online on your own. Anyway, Raymond Francis is selling his “Curcumin” capsules for a kinda up there price point. And it may be worth every penny.
My own experience (of which I’ve had so many), came to mind and THAT’S what I wanted to share in the first place. But meanwhile, my little trip to Wikipedia served to point up to me how brilliant I am! LOL I have been buying my TURMERIC from Mountain Rose Herbs, organic of course, for $4.75 for an 8 ounce package. I use quite a bit of it in cooking. (there are endless ways) One of my favorites comes from my love of potatoes (I love french fries, but won’t eat them, so in trying to get creative when the craving happens – - I do make potatoes and that is what I wanted to tell you about and why it is OKAY.. . see ya later Jan)
EXCERPTS from WIKIPEDIA
Preliminary medical research
Turmeric is currently being investigated for possible benefits in Alzheimer’s disease, cancer, arthritis, and other clinical disorders. As an example of preliminary laboratory research, turmeric ameliorated the severity of pancreatitis-associated lung injury in mice.
According to a 2005 article in the Wall Street Journal, research activity into curcumin and turmeric is increasing. The U.S. National Institutes of Health currently has registered 61 clinical trials completed or underway to study use of dietary curcumin for a variety of clinical disorders (dated June 2011).
Turmeric rhizome
Some research shows compounds in turmeric to have anti-fungal and anti-bacterial properties, however, curcumin is not one of them.
Cosmetics
Turmeric paste is traditionally used by Indian women to keep them free of superfluous hair and as an antimicrobial. Turmeric paste, as part of both home remedies and Ayurveda, is also said to improve the skin and is touted as an anti-aging agent. Turmeric figures prominently in the bridal beautification ceremonies of India, Nepal, Bangladesh, and Pakistan. Staining oneself with turmeric is believed to improve the skin tone and tan. Turmeric is currently used in the formulation of some sunscreens.
The government of Thailand is funding a project to extract and isolate tetrahydrocurcuminoids (THC) from turmeric. THCs are colorless compounds that might have antioxidant and skin-lightening properties, and might be used to treat skin inflammations, making these compounds useful in cosmetics formulations.
Dye
Turmeric makes a poor fabric dye, as it is not very light fast (it fades with exposure to sunlight). However, turmeric is commonly used in Indian clothing, such as saris.
Gardening
Turmeric can also be used to deter ants. The exact reasons why turmeric repels ants is unknown, but anecdotal evidence suggests it works.
Scientists say curry compound kills cancer cells
LONDON | Wed Oct 28, 2009 IST
(Reuters) – A molecule found in a curry ingredient can kill esophageal cancer cells in the laboratory, suggesting it might be developed as an anti-cancer treatment, scientists said on Wednesday.
Researchers at the Cork Cancer Research Center in Ireland treated esophageal cancer cells with curcumin — a chemical found in the spice turmeric, which gives curries a distinctive yellow color — and found it started to kill cancer cells within 24 hours.
The cells also began to digest themselves, they said in a study published in the British Journal of Cancer.
Previous scientific studies have suggested curcumin can suppress tumors and that people who eat lots of curry may be less prone to the disease, although curcumin loses its anti-cancer attributes quickly when ingested.
But Sharon McKenna, lead author of the Irish study, said her study suggested a potential for scientists to develop curcumin as an anti-cancer drug to treat esophageal cancer.
Cancers of the esophagus kill more than 500,000 people across the world each year. The tumors are especially deadly, with five-year survival rates of just 12 to 31 percent.
McKenna said the study showed curcumin caused the cancer cells to die “using an unexpected system of cell messages.”
Normally, faulty cells die by committing programed suicide, or apoptosis, which occurs when proteins called caspases are ‘switched on’ in cells, the researchers said.
But these cells showed no evidence of suicide, and the addition of a molecule that inhibits caspases and stops this “switch being flicked’ made no difference to the number of cells that died, suggesting curcumin attacked the cancer cells using an alternative cell signaling system.
U.S. researchers said in 2007 they had found curcumin may help stimulate immune system cells in the Alzheimer’s disease.
(Reporting by Kate Kelland; Editing by Janet Lawrence)
Beyond Health NewClips
2-20-12
Curcumin: Protects Against Acrylamide
. . . another reason to choose raw foods
There are a number of problems with cooked foods; that’s why I recommend eating at least 80% of your diet raw. One problem that hasn’t gotten much press recently is acrylamide. I thought of it again when I ran across a 2008 study showing that curcumin greatly reduces the toxic effects of acrylamide.
In 2002 Swedish researchers set off worldwide alarm bells when they reported that cooking starchy foods at temperatures over 120 degrees C (245 degrees F) — temperatures reached in baking, roasting, frying and toasting -- creates a compound shown in animal studies to be highly carcinogenic and neurotoxic. That compound is acrylamide. It appears to be formed primarily when sugar reacts with an amino acid called asparagine. The higher the heat, and the longer the heating time, the more is formed. Boiling, steaming and stewing, which use lower temperatures, don’t cause this reaction.
According to a 2004 report by the FDA, the top 10 acrylamide-containing foods in descending order are french fries, breakfast cereals, potato chips, cookies, brewed coffee, toast, pies, cakes, soft bread, and chili con carne. Apart from food, acrylamide is also found in tobacco smoke, and small quantities are even found in the water supply (it is used in water treatment). It’s also been found in dried fruits, especially dried pears and prunes.
In the last ten years, epidemiological studies haven’t found much of a correlation between acrylamide ingestion and disease, and several researchers have suggested that most diets don’t supply enough to be a problem. Although food manufacturers and governments in the US, Canada and Europe have been looking for ways to reduce the acrylamide content in foods, everyone is basically saying they don’t know enough at this point to make specific recommendations.
In making up your own mind, consider these facts. Acrylamide is a known toxin, classified by the World Health Organization as a “possible carcinogen.” Even in small amounts, acrylamide does damage, primarily by creating free radicals. If your antioxidant defense is healthy, these free radicals will be quenched and the potential oxidative damage mitigated. This is why a strong antioxidant like curcumin is so protective against acrylamide.
The problem is oxidative assault today comes from a host of environmental and dietary toxins, as well as chronic disease and some normal body functions like metabolizing food. Most people don’t have enough antioxidant defenses to cope with such a major assault. This leads to a condition called oxidative stress, which is a major contributor to all chronic disease. While epidemiological studies don’t find a direct cause and effect between acrylamide and disease, by adding to oxidative stress it is one more factor in increasing the likelihood of disease.
- If you love baked potatoes, go ahead and enjoy one on occasion. But our overall challenge is to minimize acrylamide and other factors leading to oxidative stress while maximizing antioxidant support. (see my comment following Jan)
Because they each operate in a slightly different way and function together synergistically, we need a variety of different antioxidants like vitamins A, C, D and E and minerals zinc and selenium in food and supplements, and antioxidant phytonutrients in fruits, vegetables and herbs.
Curcumin would be an excellent addition to your antioxidant support program. It is such a remarkable herb, I take it every day to maintain health and youthfulness. However, not all curcumin is created equal, and that’s why I take Beyond Health Curcumin Formula. For more on curcumin, see my website article.
Its easy to see that using Tumeric in your kitchen to cook with has to be a beneficial thing. (if you have scanned through any of the above. ) Tumeric and/or Curcumin are members of the Ginger family. I love all of these and generously use them. I use a 1 to 2 inch chunk of fresh Ginger Root in my daily juices. I did not know these were being used in medical research for their excellent properties against some big ones (Alzheimer, cancer, arthritis) .
LOW HEAT OVEN FRIES
So that passion for potatoes; I cave in and this is a fairly non-offensive reward which I really do like. I have this really old inexpensive, but still in its box kind of slicer which will do many things apparently – never used it much at all. It has stainless blades and you assemble and manually push-pull it back and forth, generating mini slices in my case. One could do french fries pieces it says. One could probably do it well with a food processor.
Slice as many potatoes as want 3 – 4 or? (I made this tonite and I must have made a mistake. Not cooked.
put in large oblong bowl, drizzle w/oil So I would use 250 on oven and maybe 15 to 20 minutes.
1/2 tsp or so Sea Salt Guess its the memory thing. . . .sorry,folks. )
Freshly ground black pepper
approx 1 tsp Turmeric
Any bowl will do, just confine your slices in something while you drizzle some olive oil or flax seed or coconut oil – just enough to almost coat them, but not swimming in wetness. Go ahead, use your hands, pick the slices up and try to spread that sparse amount of oil around. Sprinkle on the seasonings > toss around > then lay the slices out on a big cookie sheet. Can touch, but not overlap.
Put in pre-heated oven @ 225 > ( be sure to watch) – - since they are thin, will color fast. Could be 10 – 12 minutes – Want Golden and crunchy – not browned. They are crazy good. If you don’t love them, I’ll apologize. With every bite, know you are fighting cancer and Alzheimer’s disease Yea. . . . . . . . be happy, Jan
