Protect Your DNA With These 3 Spices | Herbs
Studies show that people who cook with spices such as ginger, rosemary, and turmeric appear less susceptible to DNA damage.
The body naturally repairs DNA damage but excess damage can have a great negative effect on health.
DNA damage in great amounts could interfere with cell functioning like glucose metabolism, protein distribution, and cell replication.
DNA damage often occurs when an electron is stolen from an atom that makes up DNA. This causes disruption in the cell that makes it impossible for DNA transcription, replication, and repair enzymes to operate normally.
Dr. Greger states in his video that on average 7 percent of our cells have DNA damage. If a person’s DNA is bombarded with free radicals the number reaches 10 percent.
In this condition of free radical bombardment adding ginger or rosemary to the diet drops the damage by 25%.
Under this free radical bombardment turmeric cuts the damage in half to 4-5%
Under normal free radical interaction ginger and rosemary showed no significant change in DNA damage, but the turmeric still reduced DNA damage by nearly half.
Take a look:
Tags: protect dna with plant based food, protect dna with spices, spices that protect dna
