Woman uses kitchen spice to help beat cancer

 
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The Daily Mail has reported that after battling myeloma (a blood cancer) for five years and nearly losing that fight, Dieneke Ferguson, 67, turned to the common kitchen spice- curcumin– and five years later has a negligible cancer cell count. Her recovery was featured in the British Medical Journal.

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Jamie Cavenagh, a specialist in blood disease and co-author of the paper featured in BMJ said that though many of his patients eventually take curcumin, it doesn’t work for everyone. However, there is no doubt that it worked for Ferguson:

“A lot of my patients take curcumin at different stages of their treatment. I don’t object to it. Dieneke’s is the best response I have observed and it is clear-cut because we had stopped all other treatment. I have not seen such a convincing response before.

When you review her chart, there’s no alternative explanation [for her recovery] other than we’re seeing a response to curcumin.” 1

Curcumin, a strong anti-inflammatory, is known to help with dementia, depression, heart disease, infection, and various skin conditions (like acne and psoriasis). And remember, chronic inflammation “is the precursor of 99 per cent of all cancers.”2

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Ferguson initially tried three rounds of chemotherapy and four stem cell transplants but decided to try curcumin because she didn’t have anything to lose:

“I have been on all sorts of toxic drugs and the side-effects were terrifying. At one point I lost my memory for three days, and in 2008 two of the vertebrae in my spine collapsed so I couldn’t walk. They injected some kind of concrete into my spine to keep it stable.

Nothing worked: there was just too much cancer — all my options were exhausted, and there was nothing else I could do…

I told my oncologist I was taking it and he was very interested, especially when it apparently made such a difference.”3

She currently takes two teaspoons of curcumin a day as a preventative.

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Sources and References

  1. Israel National News, February 8, 2017.
  2. Israel National News, February 8, 2017.
  3. Israel National News, February 8, 2017.

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment.

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    There is a statistically significant lack of colon cancer in India where the most common spice used universally is turmeric. I had read that scientist were doing a study to see if the spice was the reason for the low incidence of such cancers… Here is an excerpt from one such doctor:

    ” If we were going to choose one plant-based product to start testing, we might choose curcumin, the pigment in the spice turmeric (the reason curry powder looks yellow). Before we start throwing money at research, we might want to ask some basic questions, like “Do populations that eat a lot of turmeric have lower cancer rates?” The incidence of cancer does appear to be significantly lower in regions where turmeric is heavily consumed. Population-based data indicate that some extremely common cancers in the Western world are much less prevalent in regions where turmeric is widely consumed in the diet.

    For example, “overall cancer rates are much lower in India than in western countries.” U.S. men get 23 times more prostate cancer than men in India. Americans get between 8 and 14 times the rate of melanoma, 10 to 11 times more colorectal cancer, 9 times more endometrial cancer, 7 to 17 times more lung cancer, 7 to 8 times more bladder cancer, 5 times more breast cancer, and 9 to 12 times more kidney cancer. This is not mere 5, 10, or 20 percent more, but 5, 10, or 20 times more. Hundreds of percent more breast cancer, thousands of percent more prostate cancer—differences even greater than some of those found in the China Study.”
    –Michael Greger M.D. FACLM–