Ancient spice shown to switch off major cancer gene

You can never have too many cancer-fighting spices in your spice rack…

That’s why spices like turmeric, ginger, garlic and oregano should always be in your kitchen — and used often.

But you should know there’s a powerful, anti-cancer spice you’ve probably been missing out on all these years… just because it may have seemed a little too exotic for American tongues.

And if you give it a try, you might find you like its spicy sweet flavor — found often in scrumptious Indian and Southeast Asian dishes. But something you might like even better is its uncanny ability to switch off your cancer gene.

Indian long pepper provides cancer protection

The Indian long pepper is an important remedy in Ayurvedic medicine that’s been used to treat a long list of health problems, including insomnia, anxiety, headaches, migraines, toothaches, digestive problems, lung problems and heart problems, practically forever.

And for years now, research has shown that piperlongumine has anti-cancer abilities. In fact, this unassuming pine cone-shaped fruit can help ward off prostate, breast, colon, lymphoma, leukemia, brain and gastric cancer.

All because it contains a cancer-fighting chemical called piperlongumine. But researchers from the University of Texas Southwestern Medical Center recently figured out why it’s so effective…

They discovered that piperlongumine switches off the GSTP1 gene — a gene that produces a detoxification enzyme that promotes tumor growth.

So, it seems modern medicine has finally verified why this ancient Ayurvedic cancer-fighter is so effective. And researchers couldn’t be happier about their new discovery…

“This study illustrates the importance of examining and re-examining our theories. In this case, we learned something fundamentally new about a 3,000-year-old medical claim using modern science,” said Dr. Kenneth Westover, Assistant Professor of Biochemistry and Radiation Oncology at UT Southwestern.

Harnessing the long pepper’s anti-cancer power

If you’re interested in adding one more cancer-fighter to your spice rack (and why wouldn’t you be?), you should definitely give the Indian long pepper a try. It’s sweet and spicy flavor works well in soups, stews, veggie dishes and as a dry rub for meat.

You can even use it as a substitute for black pepper if you want to spice up boring old dishes. But be warned… long pepper has a bit more of a bite than black pepper, so you may want to use less.

Unfortunately, the Indian long pepper is not easy to get your hands on. You should, however, be able to find it in dedicated spice shops, Indian markets or online.

You should also know, that if you buy the long pepper fruit in its full form, you’ll have to grind it up to use it as a spice. You can do that with a mortar and pestle or a spice grinder (FYI… the mortar and pestle is the quicker and easier option).

But if you’re not an adventurous eater and the exotic long pepper doesn’t sound appealing to you, don’t fret — there are long pepper supplements on the market too. And I’m willing to bet, whether you add the Indian long pepper to your spice rack or supplement collection, the end result will be the same — better health and reduced cancer risk.

Editor’s note: As you’ve just read, many foods are potent natural cancer fighters. Dr. Michael Cutler lists even more — including the best vitamins, minerals, herbs and supplements for specific cancers, and little-known proven therapies allowed in other countries but denied to you by American mainstream medicine — all in his comprehensive cancer guide, Surviving Cancer! To get your copy today — plus 3 FREE reports — click here!

Sources:

1. “Researchers uncover mechanism for cancer-killing properties of pepper plant.” MedicalXpress. http://medicalxpress.com. Retrieved January 4, 2016.

2. “Pippali: Indian Long Pepper and its Powerful Health Benefits.” http://svasthaayurveda.com. Retrieved January 4, 2016.

3. “Spice Hunting: Long Pepper.” Serious Eats. http://www.seriouseats.com. Retrieved January 4, 2016.

4. “How To Grind Long Pepper In Seconds.” Bureau of Taste. http://www.souschef.co.uk. Retrieved January 4, 2016.