Turmeric – the Magic Inflammation Fighter

Tumeric Image

Natural Anti-Cancer Spice – and so much more!

In my travels years ago in India searching for a cure to my own cancer, I came across an incredible story of the power of certain curries. I was told that if you ate these curries every day, disease would never happen to you, particularly cancer. I took their advice and started eating these curry dishes, as their cancer rates were one-sixth that of America and other parts of the world.

Tumeric has been a staple of Indian cooking for literally thousands of years. I fell in love with it when studying and fighting cancer in northern India nearly 30 years ago.

Now, all this time later, the scientific world has woken up to Tumeric’s powers.

Read on to learn all about this wonderful, magical spice, and the health benefits it contains.

Inflammation: The Root of nearly All Disease

Do you wake up in the morning with pain that seems to be everywhere and just won’t go away?

Have you asked your doctor to help, and they say they cannot find anything wrong?

You are not alone.

What you are experiencing is the secret epidemic of INFLAMMATION. It is highly dangerous and the common denominator in just about every serious disease condition today.

Inflammation has been implicated in a variety of diseases like:

  • heart disease
  • cancer
  • alzheimer’s
  • stiff, aching joints
  • fibromyalgia
  • constant back pain
  • chronic unexplained headaches
  • exhaustion, including chronic fatigue
  • brain fog
  • severe depression
  • lack of libido
  • depression

Inflammation normally is a good thing, enabling our bodies to ward off disease-causing bacteria and viruses, such as when we catch a cold or the flu, or get a splinter in our finger.

The core of this problem is the body’s own over-enthusiasm to protect itself. Whenever stress levels become overwhelming, whether from emotional stress at work, the loss of a job or loved one, financial stress or even over-exertion from exercise, the body triggers a cascade of signals to the immune system which then goes into overdrive to protect itself.

When this continues day in and day out, inflammation explodes and becomes like a forest fire in the blood and tissues. Doctors are baffled in treating it, and drugs don’t ever seem to help their patients – because they don’t get to the root of the problem.

What’s the Answer to Inflammation? Curcumin

Turmeric contains curcumin, a phytochemical with almost endless health benefits.

Continue reading “Turmeric – the Magic Inflammation Fighter”

Sacred Northern India Cancer Secret Revealed

Those of you who have been following me for awhile and reading our weekly Health Alerts and Newsletters, know of my passion for finding natural elements to fight and defeat cancer.

Some of you have “discovered my discoveries” and are benefiting enormously from what Mother Nature holds in store for us all, if we just dig a little in her garden.

Recently I ran across two leading research institutes, one in the United Kingdom, the second here in the United States, with results of major studies about “Curcumin” from the Turmeric plant, a compound that I have touted the benefits for a long time.

Curcumin has been a staple of Indian cooking for literally thousands of years. I fell in love with it when studying and fighting cancer in northern India over 24 years ago.

Now, all this time later, the scientific world has “woken up” to Curcumin’s powers.

But the GIANT NEWS is we secured access for you to the patented, pharmaceutical grade, Super Curcumin C3 Complex formula, which is far more powerful than the common spice used in food and Curcumin/Turmeric supplements you’ll find in stores and online retailers.

This super grade Curcumin is also super-activated for maximum assimilation through a compound called “Bioperine”, making the Curcumin up to 25 times more powerful in the bloodstream. These new compounds in this “Natural Cancer Drug” have been patented for obvious reasons, and we have it for you.

But first, read the news release heralding its success in fighting cancer.
Continue reading “Sacred Northern India Cancer Secret Revealed”

Eggplant and Chickpea Curry

I discovered this wonderful curry recipe when I was living in the far north of India, in a mountain town called “Shimla” high up in the Himalayas. The smell of this curry seemed to float on the air every night, particularly during winter when it can get quite cold and snow can fall.

The ingredients can be found at any good Indian Spice and Condiment store or on the Internet at www.IshopIndian.com.

Make a double batch of this curry and store it in the freezer so you always have it on hand. I think it tastes better after a day or two when all of the flavors have blended together.

It is also wonderful served chilled during the hot, summer months.

¼ cup peanut oil
¼ tsp. ground Asafetida from spice store
1 ½ teaspoons whole Cumin seeds
3 whole dried, hot red chilies
2 garlic cloves, lightly crushed and peeled
¾ pound of red potatoes, with skin, washed and cut into 1 ½ inch chunks
¾ pound of eggplants, cut crosswise into 1 ½ inch chunks
¼ pound large white mushrooms, cut into halves or quarters to match the size of other vegetables used.
½ tsp. ground Coriander
1 stick Cinnamon, broken into 4 parts
2-3 tsp. ground Turmeric/Curcumin
5 fresh curry leaves (use Holy Basil as an interesting substitute)
1 cup tomato puree
2 ¼ tsp. sea salt
¾ of a well-packed cup (around 3-4 oz.) of finely minced, fresh Cilantro – use the leaves, stems and the even the roots
2 ¼ cups (one 20 oz. can) drained chickpeas

1.  Put the peanut oil into a large, wide pot and set over high heat.  When hot, put in the Asafetida and the Cumin. Let them sizzle for no more than 10 seconds.

2.  Put in the red chilies.  As soon as they swell and darken, (in just a matter of seconds) add the crushed garlic and the chopped potatoes.  Stir and fry for just a minute.

3.  Add the eggplant chunks.  Stir constantly for 2 minutes on medium flame or heat.

4.  Put in the mushrooms.  Stir-fry for one minute.

5.  Add the Curcumin and the ground Coriander.  Stir once and add the tomato puree and 5 cups of pure water (never tap water, always cook and drink pure, filtered water!)

6.  Add the sea salt, Cinnamon sticks, curry leaves, Cilantro and lastly, the chickpeas. Bring to a light simmer, never let it boil.

Cover, turn down the heat to low and cook gently for 35 minutes or until the vegetables are tender but not too soft.

Serves 4 hungry cricket fanatics! (The National game of India, the West Indies and Australia.)