Worldwide, colorectal cancer is the third most common cancer, and second leading cause of death by cancer. The colon’s epithelial cells (epithelial meaning lining the cavities and surfaces of organs throughout the body. In this case, the inside surface of the colon) become cancerous through the mutation of the APC, KRAS, PIK3CA genes, changing the growth factor-β and p53.
But what can we do to prevent and fight cancer? Most, if not all of us, have precancerous cells spread throughout our body. However, it is our immune system that keeps these precancerous cells in check, and precancerous cells only become “cancerous” due to a failure of the immune system to recognize cancerous cells. That’s why I believe that our diet is one of the main factors that we can control for the prevention and death of cancer cells. Because our health (immune system) is largely dependent on the food that we eat.
We can use food to make it easier for our immune system to target cancer that are masked & made by chronic inflammation. First is by lowering global-chronic inflammation in the body by manipulating the diet. Normally inflammation is the physiological response to body tissue damage, and inflammation is beneficial by telling the body to heal . That’s why many people experience deeper sleep after a heavy workout – the inflammation from damaged tissue caused by exercise stimulates restoration in the body. Then when the injuries heal, the inflammation ends.
But when the body is afflicted with chronic inflammation, overtime it causes DNA damage that lead to cancer. That’s why people with chronic inflammatory bowel diseases, like ulcerative colitis and Crohn disease, have an increased risk for cancer. My conjecture is that Chronic inflammation dilutes the strength of the immune system, such that the immune system spreads it’s activity globally in the body instead of concentrated in one place (in the case of a cut, laceration, or infection). Haven’t you notice how cancer patients with fewer white blood cells are less able to fight off cancer into remission vs. those cancer patients with more white blood cells? That’s because white blood cells are the immune system’s soldiers that fight off cancer. So white blood cells that are concentrated in one area are more likely to sweep clean the invader vs. white blood cells spread thin.
So by taking care of chronic inflammation, we take care of cancer. Right? But what causes chronic inflammation? Things that cause chronic inflammation includes, but are not limited to obesity, heavy metal exposure, and chronic infections.
So a person can lower their risk for cancer by staying slim through correct diet & exercise. Also by staying away from heavy metals like mercury amalgams and chelation therapy when called for. But I want to take a closer look at Chronic infections. Usually the person afflicted with a chronic infection overlooks the matter or does not notice it. Chronic infections can be caused in many ways, including the leakage of food particles & bacteria into the bloodstream by leaky gut syndrome, gut flora dysbiosis (imbalance; too much pathogenic bacteria), poor dental hygiene, etc.
And the cool thing is that Ginger is a herb that treat all these problems. A reason why Ginger acts as an anti-inflammatory is because Ginger is also an anti-bacterial. Ginger lowers the inflammation of the body by killing off bad bacteria that produce endotoxins. And promotes the growth of good bacteria by providing fiber as a food source. Normally, fiber is undigestable to human beings. But it is the probiotics that can digest it as food. Back to point, because Ginger fights chronic infections, Ginger also lowers chronic inflammation in the body, and therefore lowering the risk for cancer.
Ginger also possesses phytochemicals that fights cancer. Phytochemicals are plant chemicals that can normally be found through many food sources. Certain Phytochemicals exhibit anti-cancerous effects; for example resveratrol and black tea that when combined synergistically inhibit the growth of skin cancer by inducing apoptosis. The phytochemicals that exhibit anti-cancerous effects do so by interfering with the carcinogenic process, blocking the initiation of precancerous cells and by suppressing the later stages of cancer: promotion, progression, angiogenesis, invasion, and metastasis.
The phenolic compounds in Ginger (Zingiber Officinale) that fight cancer include (but not limited to) gingerol, shogaol, paradol, and zerumbone. These Phytochemicals exhibits antioxidant, anti-tumor, and anti-inflammatory properties. The NIH researchers found that Ginger’s phenolic compounds slows the growth of Oral, colon, gastric, skin, liver, and ovarian cancer cells. The phenolic compounds inhibits proliferation by inducing apoptosis and inactivating NFkB pathway.
The take-a-way is that incorporating Ginger into your diet may lower the risk of acquiring cancer.
Note that this is an article I wrote from my own opinion, and does not constitute as medical advice.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4390091/ – A study showing that the combination of Ginger and Gelam honey caused earlier apoptosis of colorectal cancer cells.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1994795/ & http://www.cancer.gov/about-cancer/causes-prevention/risk/chronic-inflammation – Relationship between Inflammation and Cancer