Turmeric and black pepper — the combo

Update: 3/13/2013

Dry/powdered or Fresh Turmeric (peel, chop, freeze) – use anytime!

Curcumin and other chemicals in turmeric are powerful anti-inflamatory agents. In the lab, it has been shown that curcumin inhibits a many different cancers.
For more on how turmeric fights cancer cells, see Anti-Cancer by David Servan-Schreiber, p. 104-106.
Also, as mentioned on Dr. Servan-Schreiber’s blog,  research shows that in the Petri dish the bioactive compound found in turmeric (curcumin) and the bioactive compound found in black pepper (piperine) — when combined — are a potent anti-cancer combination – especially against breast cancer stem cells – the cells that conventional treatment (chemotherapy and radiation) have the hardest time eliminating.
Accordingly, Dr. Servan-Schreiber says in his blog: “…given that turmeric and pepper, taken as part of a normal diet, are practically never toxic in any way, it seems to me to be perfectly reasonable to recommend that all of us regularly consume a soupspoon of turmeric every day, with a pinch of pepper.”
But he adds: “CAUTION: Note that it is often safest to avoid turmeric during chemotherapy as well as three days before and after the treatment. This is because it can – rarely, but it can – interfere with some chemotherapy treatments and reduce their benefits.”
Turmeric and black pepper — the combo
Think of these two spices as one – because black pepper must be present in the food for turmeric to be fully assimilated by the body. “Pepper multiplies the body’s absorption of turmeric by two thousand.”

(Anti-Cancer by David-Servan Schreiber, p. 104)  So…“To be assimilated by the body, turmeric must be mixed with black pepper (not simply peppers). Ideally, if must also be dissolved in oil (olive, canola, or linseed oil, preferably).” (Anti-Cancer, p. 120)

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