Subscribe to Dr. Greger’s free nutrition newsletter at and get a free excerpt from his latest NYT Bestseller HOW NOT TO DIE. (All proceeds Dr. Greger receives from his books, DVDs, and speaking go to charity).
DESCRIPTION: Carcinogens in grilled and baked chicken may increase the risk of pancreatic cancer, while curcumin, the yellow pigment in the spice turmeric, may sometimes help even in advanced stages of the disease.
My grandfather died of pancreatic cancer. By the time the first symptom arose—a dull ache in his gut—it was too late. That’s why we need to prevent it in the first place.
I previously touched on pancreatic cancer prevention in Largest Study Ever ( and Poultry Exposure Tied to Liver and Pancreatic Cancer ( and attempts at pancreatic cancer treatment in Gerson Therapy for Cancer ( and Gerson-style Therapy vs. Chemotherapy (
For more on the heterocyclic amine cooked meat carcinogens:
• Estrogenic Cooked Meat Carcinogens (
• PhIP: The Three Strikes Breast Carcinogen (
• Reducing Cancer Risk In Meateaters (
• Heterocyclic Amines in Eggs, Cheese, and Creatine? (
I’ve done a bunch of videos on turmeric and various cancers:
• Back to Our Roots: Curry and Cancer (
• Carcinogenic Blocking Effects of Turmeric (
• Turmeric Curcumin Reprogramming Cancer Cell Death (
• Turmeric Curcumin and Colon Cancer (
• Topical Application of Turmeric Curcumin for Cancer (
And more on this amazing spice (and more to come):
• Turmeric Curcumin and Rheumatoid Arthritis (
• Turmeric Curcumin and Osteoarthritis (
• Boosting the Bioavailability of Curcumin (
• Who Shouldn’t Consume Curcumin or Turmeric? (
• Preventing Alzheimer’s with Turmeric (
Treating Alzheimer’s with Turmeric (
Have a question for Dr. Greger about this video? Leave it in the comment section at and he’ll try to answer it!
• :
• :
• Podcast:
• Subscribe:
• Donate:
