Saffron has a long medicinal history as part of traditional healing. Recent studies have shown it to have anti-carcinogenic (cancer-suppressing) properties, anti-mutagenic (mutation-preventing) and antioxidant properties. Drinking saffron tea is probably the easiest way to ingest saffron and enjoy the health benefits saffron can offer.
It is also very helpful for depression and protect the eyes and slow down macular degeneration, It is often used to reduce fevers, cramps and to calm the nerves.
Interesting fact: In Edgar Cayce’s readings he recommended saffron 250 times. Of these, 200 of them were recommended to be taken as a tea. (Click Here To Read)
A pinch of saffron threads
Put the saffron in a cup with a little warm water and leave for 10 minutes.
After the 10 minutes have passed strain the tea removing the saffron threads if you wish.
Pour boiling water over it and add a little honey to sweeten if desired.
Benefits of Saffron Tea
Saffron tea, an indigenous plant native to Asia and Europe, is harvested from its red stigmas. Cherished by ancient Greeks, Romans and Egyptians for use in the treatment of a wide range of diseases, as well as herbal and culinary delights. Recent clinical studies have shown its potential in the cure of many ailments. Continue reading
The spice, saffron, shows promise in preventing liver cancer in animal models. Rats treated with the chemical carcinogen, diethylnitrosamine (DEN) there was an inhibition of cell proliferation and stimulation of apoptosis, both of which are important cancer treatment mechanisms. Chronic infection with hepatitis B or C are major risk factors for primary hepatocellular carcinoma. DEN is an environmental carcinogen found in tobacco smoke, cosmetics, gasoline, and processed foods including milk and meat products.
Saffron has antioxidant, anticancer, and anti-inflammatory properties.
Learn more at: http://doctorsaputo.com/a/?search=cancer