5 powerful spices to combat cancer [slideshow]


The spicy ginger root contains potent substances such as gingerols, paradol, and shogaols. These compounds have antioxidant, anti-inflammatory, and anticarcinogenic properties that actively fight against cancer cells.

The cancer-fighting effects of ginger have been demonstrated in several clinical studies on colon cancer. The COX-1 enzyme is responsible for promoting inflammation in the digestive tract. The consumption of ginger root naturally inhibits the COX-1 enzyme.

This downregulation of inflammation in the body can help prevent cancer, as well as reducing the ability of existing cancers to migrate.

Enjoy a ginger, lemon and honey tea on a daily basis. Or finely slice fresh ginger and add it to stir fries and casseroles.

Read: Not-so-gingerly spice attacks cancer-causing inflammation


Jedha Dening

By Jedha Dening

Jedha Dening is a qualified nutritionist (MNutr), researcher, author, freelance writer, and founder of type 2 diabetic nutrition site Diabetes Meal Plans. Her masters thesis on nutrition and inflammation was published and then presented at a national scientific conference. She has millions of words published in the health industry across various print and online publications. Having been in the field for over 15 years, she’s incredibly passionate about delving into the latest research to share the myths and truths surrounding nutrition and health. She believes when armed with the right knowledge, we’re empowered to make informed choices that can truly make a difference.