The thought of a plate of hot peppers may have you sweating… But the fiery chemical that gives them their heat may also help protect against colorectal cancer.

Our “Hottest” Secret for Preventing Colorectal Cancer

In All Health Watch, Cancer, Diet and Nutrition, Featured Article

We’ve told you before that adding some spice to your dinner can help fire up your metabolism. It may even protect your heart. But a recent study reveals what may be the best benefit yet…

A team of researchers at the University Of California San Diego School of Medicine looked at the role of capsaicin in colorectal cancer and gut tumors. Capsaicin is what gives chili peppers—and other fiery pods—their heat. It’s the active ingredient in most pepper sprays.

It doesn’t exactly seem like something that could help lower colorectal cancer risk…let alone block the development of intestinal tumors. But the results say otherwise.

Scientists found that capsaicin activated a pain receptor—TRPV1—in mice. This helped reduce tumor development in the gut. But they took it a step further…

The researchers genetically modified mice to be deficient in TRPV1. Their rate of tumors was much higher than mice with the receptor. This helped establish that it does in fact help prevent tumors. But the next step is what really got our attention…

They fed TRPV1-deficient mice capsaicin. They found it didn’t just help stop tumors from growing… It extended their lifespans by more than 30%.1

It’s not just the heat… Capsaicin is also a potent anti-inflammatory. This could be why it had such a powerful anti-tumor effect on the mice. The researchers also tried combining the capsaicin with the anti-inflammatory drug celecoxib. Doing this boosted the inflammation-fighting effect of the capsaicin. It led to even more impressive results.

This is great news for mice with a TRPV1 mutation…but what about humans?

Dr. Eyal Raz was the senior author of this study. He points out that TRPV1 mutations have been found in human colorectal cancer samples. The problem is there isn’t any clinical evidence showing a deficiency increases risk in humans. But that’s not because there isn’t a link. There just haven’t been studies yet to prove it.

You can get more capsaicin in your diet by adding the right foods to your diet. Mostly peppers. Look for higher levels in hot chili, jalapeño, and cayenne peppers. You won’t find any in bell peppers. But if you can’t handle hot foods, there are other solutions…

One is to add paprika to your meals. It’s a flavorful—but not hot—source of capsaicin. You can also find cayenne-based supplements in your local health store and online. If you want to add extra anti-inflammatory power, try adding krill or fish oil—even fresh ginger—along with this spicy cancer-fighter for even better results. Just remember that capsaicin isn’t your only weapon against cancer…

During our research, we came across several success stories from one natural treatment.

For example, Carol R., a retired schoolteacher. Carol’s cancer diagnosis came in 2009. Mainstream treatments scared her. So she went to a specialized health facility in Wichita, Kansas for this therapy.

Now she says, “Not only is the cancer gone from the inside, everything has improved…head to toe…skin, nails, hair, teeth, eyes…everything. I feel stronger than I did 20 years ago—which is amazing because I thought I was healthy then!”

For details on Carol’s treatment and others who’ve tried it, go HERE.

Like this Article? Forward this article here or Share on Facebook.