A Spice a Day, Keeps the Cancer Away By Mrs Vera West

     Here, for the scientifically minded is the abstract to a study that showed evidence of the protective effects of spices on DNA:

“Spices are rich sources of antioxidants due to the presence of phenols and flavonoids. In this study, the DNA protecting activity and inhibition of nicotine-induced cancer cell migration of 9 spices were analysed. Murine fibroblasts (3T3-L1) and human breast cancer (MCF-7) cells were pre-treated with spice extracts and then exposed to H2O2 and nicotine. The comet assay was used to analyse the DNA damage. Among the 9 spices, ginger, at 50 μg/ml protected against 68% of DNA damage in 3T3-L1 cells. Caraway, cumin and fennel showed statistically significant (p < 0.05) DNA protecting activity. Treatment of MCF-7 cells with nicotine induced cell migration, whereas pre-treatment with spices reduced this migration. Pepper, long pepper and ginger exhibited a high rate of inhibition of cell migration. The results of this study prove that spices protect DNA and inhibit cancer cell migration.”

  https://www.sciencedirect.com/science/article/pii/S0308814612005845 
 
     By way of translation, use spices, and as many as possible because almost all of them have health benefits. Black pepper, ginger and turmeric have anti-cancer properties, with few, if any side effects:
  http://www.dailymail.co.uk/health/article-4726136/How-curry-spice-helped-dying-woman-beat-cancer.html 
  http://www.dailymail.co.uk/health/article-5230201/Pensioner-used-turmeric-fight-blood-cancer.html