Ginger Kills 75% of Breast Cancer Stem Cells: Researchers have just discovered that the main phenolic compound found in ginger (6-Shogaol) is extremely toxic to breast cancer stem cells, killing up to 75% of them outright—and intriguingly, ginger killed the stem cells even more effectively than normal breast cancer cells. This is fascinating because cancer stem cells are notoriously hard to kill: not only do they survive most chemo drugs, but they then spawn new cancer cells which may lead to recurrence. Ginger contains unique and powerful antioxidants, and has been used for thousands of years in Chinese and Ayurvedic medicine to treat colds, nausea, arthritis, headache, high blood pressure and cancer. Ginger is so powerful that it’s being tested in clinical trials for colon cancer prevention (dose: 2 grams daily of a 10:1 extract) and to fight fatty liver disease (dose: 1500 mg ginger powder daily). Interestingly, India produces the most ginger in the world (34% of global production) and also consumes the most, and Indian women get breast cancer at one quarter the rate of American women! Ginger tastes great in stir fries, curries, chutney, salads, with fish, baked in cookies or cake. Or simply steep freshly chopped ginger in boiled water for a few minutes for a delicious tea (great sweetened with honey or stevia), and be sure to eat the slices too (which are rather spicy) for maximum benefit.