正確吃這三種辛香料可以幫你防癌｜These Three Spices Keep Cancer Cells Away From Your Body
Вставка
- Опубліковано 30 вер 2024
- 今天來認識三種抗癌能力超強的辛香料，適量而且正確的吃，除了防癌還有許多健康的好處喔！
本影片目的是傳達醫療知識，張醫師不會在網路上進行問診跟看診，也無法在這裡開立處方或給予特定醫療建議。請大家若有醫療需求，可以尋找適合的醫師。跟張醫師預約門診，請聯繫「張適恆醫師」的官方Line帳號，謝謝大家：
lin.ee/pFSQH3X
參考資料
Spices for Prevention and Treatment of Cancers
www.ncbi.nlm.n...
Frequent spicy food consumption linked with longer life
www.hsph.harva...
A Comprehensive Review of Capsaicin and Its Role in Cancer Prevention and Treatment
www.thieme-con...
Meta-analysis evaluating the impact of chili-pepper intake on all-cause and cardiovascular mortality: A systematic review
www.sciencedir...
Current studies and potential future research directions on biological effects and related mechanisms of allicin
pubmed.ncbi.nl...
Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)
www.ncbi.nlm.n...
字幕英文翻譯
English translation of the video transcript
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I have an Indian friend who used to be my boss at a pharmaceutical company. He really loves eating chili peppers-not chili sauce or chili powder, but the fresh, diced kind that is extremely spicy. He likes to add them to anything he eats.
Whenever this boss came to Taiwan, I had to accompany him for breakfast at his hotel every morning to discuss the day’s work. After working with him for a while, I learned to order a plate of freshly diced chilies in advance and place it in front of him. He would then happily enjoy his meal, taking a bite of rice with a bite of chili, and exclaim, "Chili completes my meal."
At the time, I wondered if his digestive system might suffer from consuming so many chilies. Later, after reading some research reports, I learned that fresh chili peppers can actually reduce the risk of various cancers. In 2015, the Harvard School of Public Health published a study showing that people who eat chili peppers almost daily have significantly lower risks of cancer, ischemic heart disease, and respiratory diseases. Compared to those who eat chili less than once a week, these daily chili eaters have a 14% lower overall mortality rate. In other words, eating chili seems to contribute to longevity, which is quite remarkable.
Why does this habit of eating spicy food, which seems harmful, actually benefit health? The reason lies in the unique phytochemicals found in spices like chili peppers, ginger, and garlic, which are commonly used in cooking. These phytochemicals are not found in other fruits and vegetables and are particularly potent in fighting cancer cells. Therefore, whether to prevent cancer or as part of a diet for cancer patients, these spices can provide significant benefits.
However, spicy foods like these can also irritate the gastrointestinal tract and cardiovascular system. So the key principle is "slow and steady," meaning they should be used gently as seasoning with food, not consumed in large quantities on their own. Eating a little every day offers the greatest benefits. For example, two cloves of garlic or half a small chili per day is a low dose but provides high frequency.
Also, when I talk about spices, I mean fresh ingredients, not sauces made from them like chili sauce or garlic butter, which often contain preservatives or artificial colors that can be harmful to health.
In today's video, I will introduce three common table spices-chili peppers, ginger, and garlic-and their relationship to cancer. Why can they prevent cancer? What are the benefits for cancer patients? And how can you safely consume them?
First, let’s talk about chili peppers, as mentioned earlier.
Chili peppers have some unique properties. One is their high vitamin C content. For instance, 100 grams of sweet chili peppers contain 250 milligrams of vitamin C-three times that of guava and ten times that of oranges, which is astonishing. Moreover, they’re not even that spicy.
But if you want to get another anti-cancer component in chili, capsaicin, you’ll need to eat spicier chilies, as capsaicin is the main compound responsible for their heat. Capsaicin isn’t found in the flesh or seeds of the chili; it’s only in the inner membrane, also called the placenta tissue. So if you cut open a chili and scrape away the inner membrane, the chili won’t be spicy because the capsaicin is gone. So remember to keep that membrane.
Capsaicin can kill cancer cells through a protein called TRPV1, which is embedded in the cell membranes, especially in the sensory nerves under our skin. TRPV1’s primary function is to convert heat into a sensation of pain. For instance, when we touch a warm object, we feel warmth, but as the temperature rises above 42°C, we feel pain instead of heat because the TRPV1 protein activates and sends signals to our brain to avoid the hot object.
Besides heat, capsaicin also activates TRPV1, which is why eating chili makes us feel pain. This “pain” is actually the body’s response to capsaicin stimulating the protein. What’s fascinating is that many cancer cells also have high amounts of TRPV1, so when capsaicin interacts with them, it causes them to stop dividing, similar to how chemotherapy works.
Cancers such as pancreatic, colon, and lung cancers are particularly sensitive to capsaicin due to their high TRPV1 expression. However, it’s crucial to note that the relationship between chili consumption and cancer risk is non-linear. Consuming too much chili can increase the risk of stomach cancer due to irritation and inflammation of the gastrointestinal lining. Therefore, it's recommended not to exceed one small chili per day.
People with cardiovascular diseases, hypertension, or gastrointestinal issues like ulcers or acid reflux should avoid chili. And if you can tolerate chili, make sure it’s fresh and unseasoned to reap the benefits.
The second food is garlic, which everyone is familiar with.
Studies show that daily garlic consumption can reduce the risk of stomach cancer by 35% and colorectal cancer by 25%. It also lowers the risk of esophageal, pancreatic, breast, and ovarian cancers.
The recommended amount of garlic is about 10 grams per day, equivalent to two cloves. The main anti-cancer compound in garlic is allicin, a sulfur compound responsible for garlic’s characteristic smell. It’s important to chop or crush garlic to activate the enzyme that converts its precursors into allicin. Swallowing whole garlic won’t release allicin.
Allicin is also sensitive to heat, so if you sauté garlic, most of the allicin will be lost. The best way to consume garlic is to crush it and let it sit for 10 minutes to allow the chemical reaction to complete before mixing it into your dish raw.
In addition to fighting cancer, garlic can improve insulin resistance, protect the liver, and promote cardiovascular health. However, garlic’s strong flavor isn’t for everyone. If you dislike garlic, you can opt for garlic supplements with allicin extract, typically 1,000 to 3,000 milligrams per day. But if you have ulcers or acid reflux, reduce or avoid garlic, as it can exacerbate these conditions. Also, people taking anticoagulants should be cautious, as garlic can thin the blood and cause excessive bleeding during surgery.
The third spice is ginger.
First, ginger and turmeric are different plants. Ginger’s active compound is gingerol, which can trigger biochemical reactions in cancer cells, causing them to stop dividing and die. Older ginger has more gingerol, which explains why it’s spicier than younger ginger.
Unlike garlic, ginger is heat-tolerant. Cooking ginger converts gingerol into another compound called shogaol, which inhibits cancer-related genes. The longer you cook ginger, the more shogaol you get. Together, gingerol and shogaol have a synergistic effect, meaning they work better together to fight cancer.
Ginger also protects the gastrointestinal system, easing nausea and indigestion, making it a good option for cancer patients. It can even help relieve symptoms of acid reflux.
Lab studies show that ginger extracts can inhibit various cancer cells. Epidemiological studies also suggest that ginger can reduce the risk of colon cancer and alleviate chemotherapy-induced nausea and vomiting. Adding three to four slices of ginger to your daily meals can benefit both cancer prevention and treatment.
However, like chili, ginger can inhibit platelet function, so people taking blood thinners should reduce their intake. Some people are allergic to ginger, which can cause hives, swelling, or asthma symptoms, so avoid it if you have these reactions.
In summary, these three powerful anti-cancer spices-chili, garlic, and ginger-can significantly benefit your health when used properly and in moderation. Remember, the key is to consume small amounts regularly, so you can enjoy the maximum benefits.
Thank you for watching today’s video, and a special thanks to our members for supporting this channel. Your viewership is my greatest encouragement! See you in the next video. Goodbye!
張醫生真是功德無量，正需要有這個資訊
影片簡單重點說明、非常受用。❤
謝謝張醫師分享！
蒜是天然抗生素
薑是天然消炎藥
加維生素C水果更好
水果的果糖只能靠肝臟代謝⋯
水果不但含天然果糖，也還含有大量垃圾食物沒有的維生素質化素營養 😊 @@林俊華-j2f
肝臟代謝的果糖只有14%，所以果糖只能讓肝臟代謝是網路謠言喔
而且吃水果可以降低糖尿病風險
感恩張醫師提供的非常有幫助的知識！我想知道所謂的發酵的黑蒜抗癌效果如何？
其實跟白大蒜差不多，最大的差別就是發酵過比較不辣
感谢张医生🎉
辛香料應該是配料不會直接吃吧？
那還有效嗎？？
很喜歡這種簡單又很好在生活中執行的知識和方法❤
適度吃辣不會變長壽，但是能變健康。
我爸都有買國內大型中藥廠出的 (1)科學濃縮中藥【生薑】(細小顆粒狀) (2)【乾薑散】(粉末)。請問醫師，這是否有相同效果？謝謝醫師
千萬別買中囯的成藥，你不知道裏邊到底是啥東西。連北京的同仁堂都發現會賣假藥，你就別信大陸的藥材啦！
有心血管病患者.早晚都要吃医生開的药.可以吃蒜头米吗配饭吃.谢谢❤
不要大量吃是還好的
那請問服用亞士匹靈是不是不能吃呢
東南亞，印度，四川湖南東北餐餐吃辣吃大蒜，壽命也沒比較長。
我就是照醫生這樣吃，還是癌症，沒用啦，都是命
感謝張醫師寶貴意見
謝謝分享🙏🙏🙏
这些知识在中医药里有讲过，中医是我国的传统宝贝🎉🎉🎉
👍 請問我不太吃辣是否可以把辣椒的子去掉?謝謝!
謝謝張醫生😊
吃生蒜頭會胃痛不已
不吃大蒜没有罪过
對耶 每次吃超過10顆生蒜後胃就悶悶的～
那改洋蔥如何
@@林俊華-j2f 張醫師不是說了一天不超過10 g 2瓣蒜頭嗎？吃10顆明顯過量了當然會不舒服。
配飯或飯後吃，少量多次不過量，晚上不吃
感謝❤張醫師的影片分享～
非常受用。
❤❤❤❤❤❤👍👍👏👏👏👏👏
言之有理 很有说服力 这三种东西我只能吃姜 大蒜 有信仰的人不可以吃 小辣椒可以吃 但是我们这里没有 回想起在大陆的生活 我母亲就喜欢吃很辣的小辣椒
张医师，我想问如果加白醋一起腌制会不会影响效果呢？因为我比较接受蒜头腌制后的味道。
我親身在熱帶叢林中生活過，分享：
1，我懷疑辣椒有殺菌功能，越辣越能殺。請醫師指正。
2， 在印尼叢林的土著勞工，每天吃公司中午飯居然都是油炸小辣椒乾+花生+公魚乾+薑絲，混一起炸看似吃了會流鼻血，可他們天天吃，還很粗壯。
3，在另一個熱帶雨林，很多人水土不服，又肚瀉，又病歪歪的，後來老兵們好心教路，多生吞辣椒，連雨水（ 沒條件煮沸 ）都要切一些辣椒混進水裡再喝，後來小命果然保住了。
4，泰國，越棉寮星馬印尼等地都喜歡將碎辣椒，蒜泥，青檸汁跟魚露混在一起做靈魂醬料，看來還很有學問。
张医师，我想问如果加白醋一起腌制会不会影响效果呢？因为我比较接受蒜头腌制后的味道。
感謝張醫師的分享，我最近也發現做飯時加入適量的薑🫚、蔥、蒜🧄、辣椒🌶️，雖然量不多，感覺得到對身體比較好！
辣椒如果買一斤，很難在一星期用完，放冷凍不知會不會發霉?
那种红色的小辣椒保存最好的办法就是买回辣椒洗净了晾干，并立即放冰箱冷冻（不是保鲜），几个月都没问题。
張医師真是有爱心，分享医學專業利益大眾，功德無量!
祝愿大家健康平安❤
如果辣椒可以壓成膜衣錠，在胃裡面或許就可以慢慢的消化了，
❌辣椒！
請問醫師，化療時期的是否可適量吃生蒜頭與辣椒呢？
Thank you very much !
这些只能帮助根本上治不好癌症
研究心得，薑可以縮小脂肪瘤。
感恩医师🙏🏻的分享！在您的食谱里学到很多。
薑過敏的人這也很稀奇. 不過我自己曾經發現 薑 地瓜 如果是批發的 他們會噴藥 說不定是藥劑導致.所以我買老薑都去皮 沒辦法 被搞到一次差點死
有益健康跟農藥風險⋯
大蒜也是. 因為蒜頭容易發霉發芽,而且為了賣相好會漂白跟浸泡藥劑阻止發芽才好出口運送. 我自己有機種植的挖出晾乾後不很快使用是會霉爛跟發芽的. 市面賣的馬鈴薯也是同理! 我自己也有種植所以知道.
這個時代要有錢才能買較貴的安全蔬果。我都到全聯去買有打上農夫名字的薑或蒜頭及蔬菜，這類價格只多恨微微小的錢，較不增加負擔。薑蒜發芽可食，但營養降低。
@@janemyfoodandflowers7726這個時代要有錢才能買較貴的安全蔬果。我都到全聯去買有打上農夫名字的薑或蒜頭及蔬菜，這類價格只多恨微微小的錢，較不增加負擔。薑蒜發芽可食，但營養降低。
意思是湖北湖南四川人得爱症的比例会比较低？？
谢谢张医師 感恩
江曦芬
疫情期間我幾乎每天用一個蒜頭煮菜，所以我沒有中招~😊
大蒜要生食才有用喔
一天兩瓣就夠
怕辣的人可以吃糖蒜
還有醫生說辣椒是致癌物
食道癌最愛辣椒
不一定喔，辣椒含有豐富的維生素C 一般不會導致食管病變，而要從其他方面如 燙食 醃製類，如泡菜 。🚬，白酒
我也是這麼認為…有幾分的可能信？！
所以適可而止，剛好的辣度就好☺️🌶
是盲肠癌啦😂
請問張醫師吃黑大蒜有什麼好處。
他是發酵過的蒜頭，比較沒那麼嗆辣，而且保留很多營養，適合害怕蒜頭味的人喔
防止血管硬化避免中風。
可以降低血糖控制糖尿病。
增加免疫力預防某些癌症產生。
❤😊感恩你的分享
所有食物都要配合自己的体質來吃，才有益健康，有些人吃辣會病，有些人不吃辣會走不動
感謝張醫師的分享。
憑信心領受吧⋯⋯
👍👍👍👍👍👍👍
❤❤❤❤❤
👍👍👍
感謝醫師
謝謝醫師分享❤了解了。很實用。
讚
👍👍👍
好棒👍謝謝張醫師分享❤
謝謝您的講解❤
含著生大蒜
可消牙齦痛
不吞也可
大蒜可以殺菌，所以抑制了牙周病
謝謝分享。我想也可以大蒜切片泡水，用蒜水漱口代替市售漱口水吧。
總柴呢❤
總裁會出現在本週四將要上映的影片🤣
我聞到辣椒味，馬上打噴嚏，多聞幾分鐘眼淚會流不停。但我從不生病，不吃藥。所以辣椒不見得對我有用。
我的体质是属热性的, 我吃辣椒会咳嗽. 辣椒味也会使我咳嗽.
宗教信徒、素食者
不就風險極高？
建議吃五辛素，身體健康還是比較重要
植物性為主的健康飲食還是比不注重健康的葷食好😂
這二種人很容易產生某些疾病（尤其是素食者）。
主要原因是缺乏B1、B6、B12和鋅……這些維生素幾乎都存在肉類裡面。
讓3、5歲的幼兒吃素，這會讓小孩發育不良以及腦力遲鈍！
千萬記住：不要讓小朋友吃素！！！
这 不需要你担心 很多事情是不可思议的 有的人一辈子 一天只吃一顿饭 一碗 大米粥 两个小馒头 有一点小菜 他们活到90多岁的可多了 从来不吃 补品 你觉得可思议吗 他们身上的能量可足了 你知道因为什么吗 信仰是一种力量 是一种能量 你用凡人的眼光猜不透 阿弥陀佛
中医很大的问题就是不论说啥，都只讲好的一面。比方说辣，我吃了就拉肚子，很严重的腹泻，所以基本就不吃了。
这么说不公平 中医 也告诉你 禁忌 你可能没注意到吧
我也一样，以前年轻还能吃一点辣，现在一点点都不能吃，一吃就肚子痛又泻！
@@poikhengtang7408 我原来不知道，后来知道这是一种比较普遍的现象。而且不吃辣其实挺好的。
未看先猜 蒜頭、薑黃、辣椒素
請問薑要吃進去才有效果嗎？喝薑湯有一樣的效果嗎？薑很難吃下去😅
嫩薑很好吃也很容易入口下肚。
老薑磨成泥當調味料配主菜吃。
這樣就可以把薑吃進去肚子了。
我都和鯖魚、豆腐、牛蕃茄，海帶芽放電鍋一起煮，起鍋時再放蔥花。
不必加鹽。我幾乎天天吃，牛蕃茄和紅蘿蔔輪流放。
鯖魚是挪威鯖魚，其他都是有機的。
我認為很美味健康，又適合我這種不想花太多時間在做三餐上的人。
@@julianayen3708 好
@@曹崇勳-k5g 讚
廣東人吃的白切雞就是用薑䓤油伴吃的，很好吃！你自己上網找其食譜。
Thanks for sharing!
感恩張醫師
有憩室的人.可以吃辣椒吗/谢谢
可以，憩室出現在大腸，跟胃還有食道沒有關係
有心血管疾病的人.早晚都要吃医生開的药.如果蒜头在中饭配着吃可以吗.谢谢❤
謝謝張醫師的分享❤❤
每天熱薑水可以嗎？
张医师好： 不辣的彩椒也有同样功能吗？比如bell pepper？ 谢谢！
影片第3分鐘後有詳細說明
我靠空腹喝高度烈酒（最愛高粱58的），
治好多年久治不好的胃病，
請教醫師這是什麼神奇的操作和理論？！
湖南人很愛吃辣椒，以前給工人吃飯，配辣椒，結果吃了好多飯