Cancer fighters that won’t leave you in a pickle

What you’re eating right now could make all the difference whether you develop chronic health problems or even deadly diseases like cancer down the line.

Because even though food can be medicine — food can also be poison. Take the relationship between diet and cancer, for example…

Fast food, foods filled with refined sugar and hydrogenated oils, alcohol and red meat have all been linked to cancer. But on the other end of the spectrum, leafy greens, berries and turmeric are known as potent cancer-fighters.

So, basically you can eat cancer-fueling foods or cancer-fighting foods. The choice is yours. But if you choose the latter, there are two herbs you need to add to your shopping list ASAP.

The dynamic duo of cancer-fighting herbs that I’m referring to is parsley and dill.

Based on the latest research from a team of Russian scientists, you should be using parsley for more than a garnish and dill for more than a seasoning. Apparently, these two herbs, when combined, create a powerful cancer-fighting compound known as glaziovianin A.

Glaziovianin A has been shown by cancer researchers to stop the growth of tumors. Previously, they harvested this compound from a Brazilian tree called Ateleia glazioviana Baill. But now, it seems, this cancer-fighting compound can also be made from parsley seed and dill seed — which is good news because it’s a lot simpler and cheaper to make it this way.

But you don’t necessarily need the lab-created version of this compound to reap the cancer-fighting benefits of parsley and dill. Just eat these herbs in their pure and natural form.

On its own, dill has been shown to protect the body from free radicals and help detoxify carcinogens. And parsley contains some of the most potent cancer-fighting compounds known to man — including limonene, eugenol and myristicin. All of these have serious tumor shrinking powers.

So really, all you need to do is start adding parsley and dill to some of your favorite recipes. This spice duo is great in salads and seems to especially compliment cucumber. One of my favorite chickpea salad recipes calls for dried parsley. And this parsley and dill sauce is divine on salmon or chicken.

But whatever parsley and dill dishes you decide to try, one thing is for sure: If you include these herbs in more of your meals, you’ll have health and longevity in spades. And your food will be a lot tastier too!

Editor’s note: Cancer in American is horribly outdated and ineffective. Dr. Michael Cutler’s guide, Surviving Cancer, is a compendium of natural cancer-fighting resources to help you AVOID cancer at all costs – including alternative therapies already approved in other countries, and foods, nutrients and supplements you should know about. Click here to get it today!

Sources:
  1. “Parsley and dill help to fight cancer.” Moscow Institute of Physics and Technology. https://mipt.ru. Retrieved July 5, 2016.
  2. M. Kaefer and J.A. Milner. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition. Boca Raton (FL): CRC Press/Taylor & Francis; 2011.
  3. “Baked Salmon with Lemon, Dill and Parsley.” Simply Fresh Dinners. http://simplyfreshdinners.com. Retrieved July 5, 2016.
  4. “Swedish Cucumber Salad with Dill and Parsley.” Shockingly Delicious. http://www.shockinglydelicious.com. Retrieved July 5, 2016.

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Jenny Smiechowski

By Jenny Smiechowski

Jenny Smiechowski is a Chicago-based freelance writer who specializes in health, nutrition and the environment. Her work has appeared in online and print publications like Chicagoland Gardening magazine, Organic Lifestyle Magazine, BetterLife Magazine, TheFix.com, Hybridcars.com and Seedstock.com.