Ginger root has been valued for thousands of years both as a versatile cooking spice and a trusted herbal remedy for nausea,

headaches and joint pain. A close relative to turmeric, ginger has similar antioxidant and anti-inflammatory effects – and may even

activate the molecular mechanisms that cause cancer cells to extinguish themselves.


In one study, ginger inhibited the growth of breast cancer cells while leaving normal cells unharmed, a process known as selective cytotoxicity.


A University of Minnesota animal study showed that gingerols, a group of compounds found in ginger, resulted in 75 percent fewer tumors and smaller tumor sizes.45 While more study is needed, many scientists believe that ginger can inhibit many types of cancer – including breast, prostate, colon, liver and lung.


Add fresh or powdered ginger root to recipes, mince fresh ginger to use in a tangy salad dressing, juice it into an energizing “ginger shot” or even steep it into a refreshing tea. No matter how you “slice” it, this sweet and spicy herb should be part of your cancer-protective regimen.

– Deirdre Rawlings Doctor of Naturopathy, PhD in Holistic Nutrition

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