Spicing Up DNA Protection

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The DNA of those cooking with spices such as ginger, rosemary, and turmeric appears less susceptible to breakage.

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Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.

This landmark study, comparing the ability of different spices to suppress inflammation, also compared their ability to protect DNA. Cloves, ginger, rosemary, and turmeric were able to significantly stifle the inflammatory response. But, what about DNA protection?

If you take a tissue sample from some random person, about 7% of their cells may show evidence of DNA damage—actual breaks in the strands of their DNA. And, if you blast those cells with free radicals, you can bring that number up to 10%. But, if the person had been eating ginger for a week, that drops to just 8%. This is from a tissue sample taken from someone who hadn’t been eating any herbs and spices. And, as a result, their cells were vulnerable to DNA damage from oxidative stress. But, just including ginger in our diet may cut that damage 25%—and, same with rosemary.

But, check out turmeric. DNA damage cut in half. Again, this is not just mixing turmeric with cells in some petri dish. This is comparing what happens when you expose the cells of spice-eaters versus the cells of non-spice-eaters to free radicals, and just sit back and count DNA fracture rates.

And, not only did the turmeric work significantly better, but at a significantly smaller dose. This is comparing about one-and-a-third teaspoons a day of ginger or rosemary to practically just a pinch of turmeric—about an eighth of a teaspoon a day. That’s how powerful the stuff is. So, I encourage everyone to cook with this wonderful spice. Tastes great, and may protect our cells in our body— with or without the added stress. If you just count DNA breaks in people’s cells before and after a week of spices, without the free radical blast, we see no significant intrinsic protection in the ginger or rosemary groups. But, the turmeric group still appeared to reduce DNA damage by half.

This may be because curcumin is not just itself an antioxidant, but boosts the activity of our own antioxidant enzymes. Catalase is one of the most active enzymes of the body. Each one can detoxify millions of free radicals—per second. And, if you consume the equivalent of about three-quarters of a teaspoon of turmeric a day, the activity of this enzyme in our bloodstream gets boosted 75%!

Now, why do I suggest cooking with it, rather than just like throwing it in a smoothie? Well, this effect was found specifically for heat-treated turmeric. Because, in practice, “many herbs and spices are…only consumed after cooking,” they tested both turmeric and oregano in both raw and cooked forms, and in terms of DNA damage, the results from raw turmeric did not reach statistical significance—though the opposite was found for the anti-inflammatory effects. So, maybe we should eat it both ways.

Practical recommendations for obtaining curcumin in the diet might be to add turmeric to sweet dishes containing cinnamon and ginger. I add it to my pumpkin pie smoothies, which are otherwise just a can of pumpkin, frozen cranberries, pitted dates, pumpkin pie spice, and some nondairy milk. And also, cook with curry powder, or turmeric itself. They also suggest something called “turmeric milk,” which is evidently “a traditional Indian elixir made with milk, turmeric powder, and…sugar.”

I’d suggest substituting a healthier sweetener and a healthier milk. Soy milk, for example, might have a double benefit. If you’re taking the turmeric to combat inflammation, compared to dairy protein, osteoarthritis sufferers randomized to soy protein ended up with significantly improved joint range of motion.

Please consider volunteering to help out on the site.

Images thanks to EssjayNZPhotoverulamMeerkatbabyAnthro_ayaMeganmillscrmTheimpulsivebuydoegoxCarol Mitchell and riy via Flickr; Ayacop via Wikimedia Commons; and Saxluvr via clker.com. Thanks to Ellen Reid for her image-finding expertise, and Jeff Thomas for his Keynote help.

Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.

This landmark study, comparing the ability of different spices to suppress inflammation, also compared their ability to protect DNA. Cloves, ginger, rosemary, and turmeric were able to significantly stifle the inflammatory response. But, what about DNA protection?

If you take a tissue sample from some random person, about 7% of their cells may show evidence of DNA damage—actual breaks in the strands of their DNA. And, if you blast those cells with free radicals, you can bring that number up to 10%. But, if the person had been eating ginger for a week, that drops to just 8%. This is from a tissue sample taken from someone who hadn’t been eating any herbs and spices. And, as a result, their cells were vulnerable to DNA damage from oxidative stress. But, just including ginger in our diet may cut that damage 25%—and, same with rosemary.

But, check out turmeric. DNA damage cut in half. Again, this is not just mixing turmeric with cells in some petri dish. This is comparing what happens when you expose the cells of spice-eaters versus the cells of non-spice-eaters to free radicals, and just sit back and count DNA fracture rates.

And, not only did the turmeric work significantly better, but at a significantly smaller dose. This is comparing about one-and-a-third teaspoons a day of ginger or rosemary to practically just a pinch of turmeric—about an eighth of a teaspoon a day. That’s how powerful the stuff is. So, I encourage everyone to cook with this wonderful spice. Tastes great, and may protect our cells in our body— with or without the added stress. If you just count DNA breaks in people’s cells before and after a week of spices, without the free radical blast, we see no significant intrinsic protection in the ginger or rosemary groups. But, the turmeric group still appeared to reduce DNA damage by half.

This may be because curcumin is not just itself an antioxidant, but boosts the activity of our own antioxidant enzymes. Catalase is one of the most active enzymes of the body. Each one can detoxify millions of free radicals—per second. And, if you consume the equivalent of about three-quarters of a teaspoon of turmeric a day, the activity of this enzyme in our bloodstream gets boosted 75%!

Now, why do I suggest cooking with it, rather than just like throwing it in a smoothie? Well, this effect was found specifically for heat-treated turmeric. Because, in practice, “many herbs and spices are…only consumed after cooking,” they tested both turmeric and oregano in both raw and cooked forms, and in terms of DNA damage, the results from raw turmeric did not reach statistical significance—though the opposite was found for the anti-inflammatory effects. So, maybe we should eat it both ways.

Practical recommendations for obtaining curcumin in the diet might be to add turmeric to sweet dishes containing cinnamon and ginger. I add it to my pumpkin pie smoothies, which are otherwise just a can of pumpkin, frozen cranberries, pitted dates, pumpkin pie spice, and some nondairy milk. And also, cook with curry powder, or turmeric itself. They also suggest something called “turmeric milk,” which is evidently “a traditional Indian elixir made with milk, turmeric powder, and…sugar.”

I’d suggest substituting a healthier sweetener and a healthier milk. Soy milk, for example, might have a double benefit. If you’re taking the turmeric to combat inflammation, compared to dairy protein, osteoarthritis sufferers randomized to soy protein ended up with significantly improved joint range of motion.

Please consider volunteering to help out on the site.

Images thanks to EssjayNZPhotoverulamMeerkatbabyAnthro_ayaMeganmillscrmTheimpulsivebuydoegoxCarol Mitchell and riy via Flickr; Ayacop via Wikimedia Commons; and Saxluvr via clker.com. Thanks to Ellen Reid for her image-finding expertise, and Jeff Thomas for his Keynote help.

Doctor's Note

What landmark study? You may have missed the first half. See my previous video, Which Spices Fight Inflammation? 

For some other extraordinary benefits of spices, see:

There are a few herb and spice caveats. See, for example:

Also, too much turmeric may not be a good idea for those at risk for kidney stones (see Oxalates in Cinnamon).

And feel free to check out my Healthy Pumpkin Pie recipe for one of the many ways to spice up your diet.

If you haven’t yet, you can subscribe to my videos for free by clicking here.

57 responses to “Spicing Up DNA Protection

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  1. Dr Greger – in a previous video about turmeric you stated that black pepper enhances the anti-oxidant powers of turmeric. Did this study address that?




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      1. Doctor Greger,
        I am an ovo-lacto vegetarian for 13 years. I want to switch to a vegan livestyle now. Are there any studies that show if starting a vegan diet at higher age ( I am 50 ) has a positive effekt on life expenditure or health?




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        1. I became a vegan at age 51 and I can tell you that it improved my heath tremendously: I lost 20 pounds, have more energy, fewer joint pains, better sleep, better bowel habits, it eliminated my irritable bowel syndrome and for some reason I find myself being more optimistic and cheerful and suffer from depression less. Interesting, I had cut back on animal products to the point of eating fish just once a week, yet I had none of these health benefits until I went totally vegan, supplementing with B-12.




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        2. I am 63 and became vegan by 60. Right now I am nursing a broken ankle from a fall on ice. In two weeks, X-ray shows it is healing nicely. I doubt that would have been the case in my former self with an additional 150 lbs on my frame….gone today from my life: diabetes, inflammation — no evidence of arthritis…essentially very little pain to the site of the break. Best yet, I have energy, look younger, do more and can concentrate better than I did in my 40s. Most important though: forget eating processed vegan foods for the majority of your diet. I am still learning to eat my plant-based diet in as unprocessed a manner as possible. I make my own nut-seed milks, vegan burgers, soups, wraps, etc.




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          1. Diane, I know this is old, but I was just watching the video and saw this post…and my story is so similar! Same age, same weight loss, same resolution of diabetes, and other benefits, in my case including IBS, chronic fatigue, depression, fibromyalgia and severe arthritis and back issues that I was taking narcotics for finally, because I could barely move. If I had to walk I had to use a motorized cart, and now I am out riding a recumbent 5 miles at a clip, digging a garden and LIVING!!! It is just amazing that changing our diets changes everything! Just more proof that we are not omnivores as so many want us to believe! So yeah, to whoever was curious, it is NEVER too late to change, I just wish I had known all this many years ago!




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        3. I am 46 and I adopted a plant based diet 2 years ago. I lost 25-30lbs (I fluctuate 5 lbs). My energy and stamina is of that when I was in my twenties. I haven’t been sick in two years, not even a cold, and I would always have some type of congestive problem before that. I am highly active and I box, kick box, cycle, spin, run , and powerwalk. This is the best thing I have done for my body and my mind.




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        4. Starting a plant based diet ot any age can be beneficial and help reverse any possible developing chronic diseases such as heart disease. You are definitely not a lost cause!




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        5. Isn’t it tragic and scary at the same time. We are all so used to losing friends and family early in life we think of 50 as over the hill. Call me paranoid, but it seems the “State” wants us this way. Not because of some evil force, rather we have an economy that powerfully supports worst practice slicing right through our lives, from academia to agribusiness to big pharma.

          Kastora if you make the change you are looking at adding decades to your life, “fully functional” as Dr. MacDougal put it. Dr. Greger is in good company, going all the way back to Kempner, Pritikin and Ornish…Please search out the other vids on the net, Esselstyn, MacDougall, Campbell…there is no question…the scientific studies are in. I hope you make the jump…we need you! You’ll save others by setting the example!




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        6. I believe it is never too late to go vegan. Ginny Messina RD has a new book coming out about starting a vegan lifestyle after the age of 50.
          Many of the atherosclerotic plaques in blood vessels are reversible with a plant-based diet, as Dean Ornish M.D. has documented in the Lifestyle Heart Trial. The clinical population was late middle age and up.
          I would recommend Jack Norris’s book called “Vegan for Life” on how to effect your transformation.




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          1. Sir Francis Chichester was diagnosed in middle age with cancer – incurable. His wife put him on a completely vegan diet, and the cancer went into remission. He then became the first Brit to sail solo around the planet – and the Queen knighted him when he returned. Proof positive – it’s never too late to fix your diet and be knighted.




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        7. I helped my mother go to an oil-free plant based diet a year and a half ago. She lost 30 lbs without going to the gym (after struggling with her weight most of my life), and is now off both her blood pressure and cholesterol medicine. Similar to Roland, for the first time in her life she has regular bowel movements, and more energy. Good luck with your transition!




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      2. I’m eagerly awaiting the bioavailability video. In the study cited here they used “lipidated curcumin extract.” In PubMed there are almost as many studies investigating ways of increasing its absorption as there are ones extolling its manifold virtues. It is worth noting that Life Extension has a product which combines highly absorbable curcumin and ginger.




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  2. I’ve made it mostly vegan and hope to get to 100 percent soon. Current issue is that whenever I take DHA supplements – or even eat small amounts of fish – I get nose bleeds and if I get a cut somewhere or scratch it seems to bleed more and not dry up as fast. And all this occurs after taking very small amounts of the oils, or fish.

    Dr. Joel Fuhrman has said ” fish oils inhibit blood clotting, they present another problem – they increase the likelihood of bleeding from the delicate vessels in the brain, causing a hemorrhagic stroke. Regular consumption of fish or fish oils should be avoided if a person has a family history or is at risk of hemorrhagic stroke or other bleeding disorders.”

    I am a male, middle-age, and seem healthy but this is really concerning. Does it make sense that vegan DHA would produce this same effect as the fish oils do for me?

    I have also noticed that I get extremely depressed and lethargic after taking fish oils, and after taking the vegan DHA. Some medical websites state that these oils are contraindicated in bi-polar folks. I do not feel I am bi-polar but that term can be used broadly these days so that might be up to debate. It is my hope that someone can educate me on what I have described here by using some real science….thank you!




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      1. Yeah, seems balanced. Only happens when I have DHA sources. Leafy greens do not cause me problems. Maybe I am not converting any omega 3’s to DHA, and when I get straight DHA my body is sensitive. Who knows.




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        1. Exactly Larry, this is about you and your experience. At the end of the day it comes down to working out your own diet and if you’re looking for opinions, mine is to back off the DHA completely and if you really feel the need, add it back a little at a time. If the bleeding returns…well you are your own guinea pig. You decide…I’d trade chard for fish oil any day.

          I wonder if we could find or develop a simple clotting test to better gauge our risk.




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          1. I like the advice.

            Regarding a simple clotting test to better gauge our risk – well, I do not know but I think it is smart to find out as both Dean Ornish and Dr. Fuhrman have suggested exercising caution with DHA, both having highlighted people who should be very careful, – Ornish going as far as saying there is a group of people who should avoid these oils. I think it would be the right thing to do for Doctor Greger to dive into this and inform the public here that omega 3 supplements can be harmful for a select group of people – according to Ornish, very harmful for their hearts. Many vegans could be watching these videos here thinking it is safe to just start popping vegan DHA pills.




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    1. According to scientific studies, people who eat plenty of fish don’t have a higher risk of suffering a hemorrhagic stroke:
      http://www.ncbi.nlm.nih.gov/pubmed/12624561
      http://www.ncbi.nlm.nih.gov/pubmed/12495393
      http://www.ncbi.nlm.nih.gov/pubmed/11176840
      http://www.ncbi.nlm.nih.gov/pubmed/23031847
      http://www.ncbi.nlm.nih.gov/pubmed/15155968

      However, if a medical doctor has prescribed a blood thinning drug for you to swallow, then he will be extremely nervous about letting you swallow fish oil, krill oil, or algal DHA softgels. The smart thing for you to do would be to completely discontinue the blood thinning drugs and swallow huge amounts of marine omega-3 fatty acids (EPA, DPA, and DHA) instead.




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      1. I am not taking, nor have I ever taken, blood thinning drugs, nor am I taking any other drugs. DHA supplements – vegan and fish-based, seem to be thinning my blood, regardless of the amount taken. Both Dean Ornish and Dr. Fuhrman have alerted the public to contraindications and complications of taking these supplements – in some situations. And yes, they do tout the benefits as well for some people.




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    2. I do not have that problem. I can take 250 mg of DHA and not bleed readily. You may have an asymptomatic platelet function defect or just be very sensitive to exogenous DHA supplements. You can drive some endogenous DHA production simply by eating lots of ALA-rich foods and limiting your consumption of omega-6’s. I assume you are not on aspirin or any other platelet-inhibitor medications.




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  3. from Google re turmeric.. “When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens,[4] after which they are ground into a deep orange-yellow powder commonly used as a spice in Indian cuisine and even…” Is this boiling and heating sufficient to qualify as “cooked” and therefore derive the benefit ?




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  4. I see a new evening hot toddy in my future: warmed vanilla soy milk w 1/2-3/4 t turmeric prior to heating, add maple syrup to taste or agave or stevia or date syrup, froth it up and dash of cinnamon and nutmeg on top.

    Oh, and now I am trying the pumpkin smoothie for brk. Double yum!




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    1. Thanks…Stevia scares me. If your sweet tooth can take a little less sweetness, we switched to dextrose and cut the total sugar load in half in all recipies. Result: Zero added fructose. Works for us, but dextrose is not as sweet.




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  5. Ginger is not as beneficial as turmeric in many ways but ginger is useful in reducing the severity of flatulence after eating flatulence-causing foods such as American-grown legumes and dried fruits. The ginger needs to be eaten together with these flatulence-causing foods in order to reduce the severity of flatulence. The ginger needs to be present in the large intestines together with these flatulence-causing foods because that’s where the fermentation occurs, in the large intestines and not the small intestines. The more ginger we eat, the less the flatulence. [Legumes grown in Japan and China have about half of the flatulence-causing oligosaccharides (raffinose, stachyose, and verbascose) and about half of the flatulence-causing resistant starches bred out of them].

    Rosemary tastes more horrible than any other spice – even worse than oregano, which I can just barely eat. Therefore, rosemary is not a practical choice for bettering our health.

    As for turmeric, will the real Dr. Greger please stand up. Dr. Greger has been scaring everybody into completely avoiding turmeric for many years:
    http://nutritionfacts.org/video/oxalates-in-cinnamon/

    As for turmeric bioavailability, piperine (from black pepper) is a risky choice because of the threat from bacterial endotoxins that will cause artery-clogging inflammation, according to the “leaky gut theory” that Dr. Greger once discussed in a previous video:
    http://nutritionfacts.org/video/the-leaky-gut-theory-of-why-animal-products-cause-inflammation/




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      1. I do not consider red wine to be a health food. It can be a gateway drug towards alcoholism in certain vulnerable segments of our population. I’m not sure it’s worth my time or my money to add a glass of red wine per day to my vegan diet. Are there any randomized trial data with hard endpoints (death, cancer, cardiovascular disease, dementia)? I know the answer and it is ‘no’. The observational data is heavily confounded by comorbid user bias and health problems in teatotallers.




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        1. I was simply making an analogy in response to the comment about “the real Dr. Greger” and his seeming reversal on turmeric. Just because an overdose of something is harmful doesn’t mean appropriate doses should be avoided. I see nothing contradictory in his statements.




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          1. I agree with your logic. I just wasn’t sure the analogy that you used – red wine – was appropriate. “One glass of red wine a day is helpful.” Many physicians seem to believe this, but the evidence is definitely not incontrovertible, and it is based on conflicting data from observational studies with major (self)-selection biases. In addition, studies of women suggest that the risk of breast cancer begins to increase at <1 glass of wine per day, as Dr. Greger has pointed out.
            I don't think I'd ever counsel one of my patients to start a glass of wine per day. Addiction potential is hard to predict, even going by past history. And having booze on hand during major life crises (bereavement, divorce, illness), and being in the habit of drinking it, is dangerous. Otherwise, I agree with the intent of your message; I might have picked a different substance though (e.g. aspirin).




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    1. Not sure where you’re getting the idea that piperine increases LPS transport. It appears piperine’s main effect on phytochemical bioavailability is as a inhibitor of cytochrome P450s and other drug metabolizing enzymes, which shouldn”t effect intestinal permeability to lipopolysaccharides. Piperine does increase bioavailability of aflatoxin (while inhibiting its genotoxicity), but that’s mostly a concern for those eating peanut butter in developing nations.

      Some perspective on dietary oxalate.

      As for the taste of rosemary, that’s a personal issue, rosemary compounds like carnosic acid are remarkable as antioxidant response inducers, anti-inflammatory, anti-proliferative and neuroprotective agents, inhibitors of pancreatic lipase – one could do a month of videos on rosemary (and chemically similar sage).




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  6. With regards to smoothies containing milk or soy, I thought I had seen a previous video about milk and soy milk cancelling out the healthy effects of anti-oxidants in tea…and assumed that soy milk foods would do the same in foods containing fruits and berries.




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  7. Just an idea, enjoy the turmeric in your favorite green or black tea every morning—served hot for one benefit and at lunch reap the other benefit, whilst prepared in a cold drink.




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    1. Randall, thanks for your post! We put raw turmeric in our coffee with other spices (pepper, ginger, cardamom, cloves, cinnamon) every day. Do you think the heat of the tea or coffee (?C. 170-180*) would be considered cooking the spice? Ovens are usually 300-350*.




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  8. Dr. Greger, words cant express enough how much you’ve changed my life and the immense amount of respect I have for you! I just wanted to ask if you have ever thought of making a vegan recipe book? If you ever did I would buy one for myself and one for all my friends and family!




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  9. Dr. Greger, I am from the Isle of Man and run Indian cookery workshops, focusing and promoting healthy Indian cuisine. Please could show how the nature of spices change when it’s cooked and how is the best way to cook the spices? I show my clients what my mom and grandma showed me how they cook back home in India. Many thanks and keep up the great work you are providing.




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  10. I found it interesting that Turmeric increases catalase. I’ve also read that Ashwagandha raises catalase, along with SOD and glutathione, and that it has other health benefits. I also take ashwagandha for anxiety and as a general tonic as is common in India. I don’t believe you’ve ever did a video or article on Ashwagandha, Dr. Greger. I hope you’ll consider doing so sometime soon. Thanks




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  11. I crashed with severe burn-out and terrible chronic sinus issues that disrupted my sleep something awful, at the age of 53. I tried all sorts of things for 3 yrs. and my medical doctor didn’t know what to do with me. I wasn’t making much progress at all even though I quite my job and slept for 16 hrs. a night. Finally, I discovered those wonderful authors/ REAL doctors mentioned in these comments, who teach about a plant based diet. I immediately started noticing a big change. Within 4 days, my sinuses were cleared up and I was sleeping through the night. I no long have any burn-out or sinus issues and my allergies are nearly non existant. I am off all of my medications I was on and was told I had to stay on for the rest of my life. I lost the excess weight and have my figure back at 58 yrs. of age. I feel better than I have in many years! My husband also was able to go off his blood pressure medicine and he lost a lot of weight too. We will never go back. Yes, family (all hunters) raised a big stink about it, but no one can deny that it has done wonders for us being on a plant based diet and no junk ‘foods’. Go for it. It has given our lives back and people marvel at how young we look too.




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  12. In this video the study says turmeric is more effective for DNA protection when it’s heat treated, so how much heat (or time being heated) is needed? Can I heat soy milk with turmeric and a healthy sweetener in the microwave until it’s a drinkable warm temperature (about 1.5 minutes on high) and drink that? Will I get the antioxidant effect that way? We’re not huge curry fans and don’t eat many pumpkin pies




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    1. I found a solution to this.
      When stir frying mushrooms when they lost most water I shuffle them to one side, throw in some olive oil and a tea spoon of curcuma on top of it.
      Mix it throughout the olive oil and then stir the mushrooms in with the oil. The mushrooms then soak up the curcuma laden oil.
      Only then I’ll add the leek and red onion or whatever else and steam till ready with a lid on top.

      Sure it tastes like curcuma but only a third as strong or even less as it otherwise would have been. Try it, it might be enough of a difference to make it a perfectly nice spice to eat for you.

      GL




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  13. Thank you for the information. It confirms much of what I was taught 30 years ago by my Indian Yoga and spiritual teacher, Yogi Bhajan.




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  14. Thanks for the video. I eat an unconventional breakfast of steel cut oats cooked with tumeric. I add hummus (homemade with a variety of beans), pepper and salsa.
    I have been eating this for years. I prefer this over sweet cereal.




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    1. Savory oats are awesome, I never have them sweet anymore, unless it is from a cooked sweet potato I sometimes mix in. My favorite is to make the oats the night before, and when cool, stir in a TBS of shiro miso, and cover. You can add chopped nuts, sesame seeds, cooked beans or lentils, whatever, too. Let it sit on the counter overnight, and the miso changes the mix to a probiotic filled creamy dish, easy to digest and delicious!




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  15. Since turmeric root is heated in order to create the dry spice powder turmeric, do we need to buy the fresh turmeric root in order to have it in the “uncooked” form for optimal pro-enzymatic, anti-inflammatory benefits? Does adding powdered turmeric to a smoothie or other uncooked food count as having turmeric in the raw form?




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    1. I can’t answer your question specifically, but based on his other videos and from the book, the impression I got was yes, you get the antioxidants from the dried spice, and cooking with the spice you get a separate benefit of DNA protection so it’s good to eat it both ways. However, I recently started buying my turmeric from Terrasoul due to their high quality and amazing prices and it’s certified raw!!!!! The color really stands out from the old stuff, it’s about as bright as the inside of a fresh turmeric root, it has less of a dryness to the powder too, there is a huge difference, I love it.




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    2. Oh, but I would get non-irradiated if you’re buying the spice and it isn’t certified raw, or just organic (no organic food is allowed to be irradiated) because that would likely destroy those antioxidants, at least a significant amount.




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    1. totally! I know cooked turmeric is great for DNA protection but I don’t always feel like flavoring my food with it so I sometimes drink it as a tea.




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  16. Huge turmeric consumer after learning about it here and from your book! I eat it raw and cook with it, in fact, I sometimes even just cook it in a tea-like concoction and drink it for the DNA protection. I’m all about organic and it can get pricey, but I just found the best freaking deal for turmeric at terrasoul.com, it’s also certified raw. You get an incredible amount for a low price (I was paying more money for a fraction of the amount before) and the color compared to my other stuff which was high quality organic stuff, is insane… it is so bright and vibrant, the consistency is very fresh too, if that makes sense. Anyways it sounds like I’m trying to sell something but I just came across this video tonight and figured I should share this info because for me, finding their website has been really helpful in affording things like this, they have a ton of other super foods all raw and organic and fair trade I believe. That stuff can get pricey so hopefully this post helps someone looking to afford this stuff like I was.




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