Benefits of Turmeric for Arsenic Exposure

What happened when turmeric curcumin was put to the test to see if it could reverse DNA damage caused by arsenic exposure?

Arsenic is a carcinogenic heavy metal, and the major mechanism of arsenic-related damage appears to be oxidative stress. It’s the arsenic-induced accumulation of free radicals that can kill off cells and damage our DNA, and the double whammy is that it may also disrupt our body’s ability to repair our DNA once it’s damaged. Well, if the damage is oxidation, what about eating antioxidant-rich foods, such as the spice turmeric, which contains an antioxidant pigment known as curcumin. I examine this in my video Benefits of Turmeric for Arsenic Exposure.

As anyone familiar with my videos can attest, “numerous clinical studies have suggested that curcumin has therapeutic efficacy against a variety of human diseases,” including cancer, diabetes, Alzheimer’s, and inflammatory bowel, joint, lung, skin, and eye diseases.

In terms of protection against heavy metals, studies suggest turmeric may help scavenge free radicals, as well as chelate, or bind up, heavy metals. But it’s all just theory, until you put it to the test. Until recently, all we had was research studying whether curcumin can protect against heavy metal-induced oxidation in puréed rat brains, for example. Why can’t you just give some turmeric to people? It’s not like there aren’t millions of people out there who’ve been exposed to arsenic and could use some help.

Indeed, in what became the greatest chemical disaster in human history, “tube-wells” were installed in Bangladesh to provide clean water. UNICEF meant well—too bad they didn’t test the water for arsenic. People started showing up with lesions on their feet, as you can see at 1:52 in my video, and as many as one in ten people in some parts of the country will now go on to die from cancers caused by the arsenic exposure. This disaster allowed the medical community to document all sorts of “interesting” cancers, but why not give them something that may help, like turmeric curcumin?

Researchers did just that. After they determined the extent of DNA damage in study subjects, half were randomly selected and prescribed curcumin capsules blended with a little black pepper compound, while the other half were given a placebo. As you can see at 2:25 in my video, before the study started, the amount of DNA damage found in the curcumin and placebo groups of arsenic-exposed individuals was higher than the DNA damage found in a control group of individuals not exposed to arsenic, which remained the same throughout the study. The researchers wanted to establish a baseline in the arsenic-exposed groups, so they waited for three months before starting the study. And, indeed, the DNA damage remained stable during that time. Then, for three months, they proceeded to give the groups the curcumin or the placebo. The placebo didn’t do much, but within the first month, the researchers could see the curcumin working. And, by the third month, the DNA damage in the curcumin-treated arsenic group was no worse than in those who hadn’t been exposed to arsenic at all. Amazing! “The comparison of the populations receiving curcumin and placebo established that curcumin had an effective role in regression of DNA damage and as an excellent antioxidant agent,” and what they found subsequently is that the curcumin undid the arsenic crippling of our DNA repair enzymes—both helping to prevent the damage and facilitating its repair. “Thus, curcumin intervention may be a useful modality for the prevention of arsenic-induced carcinogenesis [cancer development].”

Of course, you have to make sure the turmeric itself isn’t contaminated with heavy metals. Nearly a quarter of spices purchased in Boston had lead in them, and it’s not just a matter of buying U.S. versus foreign brands, as the difference in lead levels was not found to be statistically significant, as you can see at 3:52 in my video.

What about just eating antioxidant-rich fruits and vegetables? The reason we care about DNA damage is that we care about cancer. What if you measured the beta-carotene levels in people exposed to arsenic who went on to develop cancer, compared to those who got exposed to the same amount of arsenic but didn’t get cancer? Beta-carotene is like a proxy for healthy fruit and vegetable intake. The way you get high levels in your blood is by eating lots of healthy foods, like greens and sweet potatoes. Compared to those with low levels of beta-carotene in their blood, those with high levels had 99 percent lower odds of getting arsenic-induced cancer, as you can see at 4:34 in my video. So, if you’re going to eat rice, why not have some rice with some sweet potatoes on top?


What’s the rice connection? I produced a 13-part series on arsenic in rice. Air-pop some popcorn, sit back, and enjoy:

What else can turmeric do? Glad you asked!

Who Shouldn’t Consume Curcumin or Turmeric? Watch the video to find out!

In health,

Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live presentations:

2400 Units of Vitamin D a Day for Fibromyalgia

Fibromyalgia, one of the most common joint and muscle diseases, afflicting millions of Americans, is characterized by widespread musculoskeletal pain, often accompanied by other symptoms, such as fatigue. The medical profession used to think it was all in people’s heads, “but today there is irrefutable evidence” that it is indeed a disorder of the body and not just the mind.

Back in 2003, an influential paper was published out of the Mayo Clinic in which a shocking 93 percent of fibromyalgia-type patients were found to be vitamin D deficient, so the researchers concluded that all such patients are at high risk of severe vitamin D deficiency. Wait a second, said the skeptics. There was no control group, and where’s the Mayo Clinic located? Minnesota. Maybe 90 percent of everyone in Minnesota is deficient in vitamin D.

When controlled studies were done, some did indeed find that those suffering from these kinds of pain syndromes were significantly more likely to be D deficient, but other studies did not find this. Even if all the studies did have the same findings, though, that doesn’t mean that low vitamin D levels cause fibromyalgia. Maybe chronic, widespread pain disorders like fibromyalgia cause low vitamin D. After all, it’s the sunshine vitamin, and perhaps fibromyalgia patients aren’t running around outside as much as healthy controls. To know if vitamin D is contributing to the disease, you have to put it to the test. 

Various studies found that the majority of those with pain syndromes and low D levels appeared to benefit from vitamin D supplementation, and clinical improvement was evident in up to 90 percent of patients. But these studies weren’t controlled either. Maybe the subjects would have gotten better on their own without the supplements, or maybe it was the placebo effect. There are many examples in the medical literature of treatments that looked great in uncontrolled trials, like hyperbaric oxygen therapy for multiple sclerosis, but when put to the test in randomized controlled trials, they failed miserably.

And, that’s what seemed to happen in the first randomized controlled trial of vitamin D for a fibromyalgia-type syndrome in 2008. As you can see at 2:55 in my video The Best Supplement for Fibromyalgia, researchers saw no significant difference in pain scores, though the study only lasted three months, and, in that time, the treatment was only able to get the vitamin D blood levels up to about 30. Unfortunately, no controlled study had ever been done pushing levels any higher, until 2014. As you can see at 3:23 in my video, fibromyalgia patients were given up to 2400 units of vitamin D a day for 20 weeks and their D levels rose up to about 50. Then, once they stopped the vitamin D, their levels came back down to match the placebo. That was reflected in their pain scores: a significant drop in pain severity while they were on the D and then back to baseline when they came off of it. The researchers concluded “that this economical [in fact, over-the-counter] therapy with a low side effect profile may well be considered in patients with FMS [fibromyalgia syndrome].”


What changes in our diet may help combat fibromyalgia? See my videos Fibromyalgia vs. Vegetarian and Raw Vegan Diets and Fibromyalgia vs. Mostly Raw & Mostly Vegetarian Diets.

What else can vitamin D supplements do? Check out:

What’s the best way to get vitamin D? See:

In health,

Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live presentations:

Is Milk Lowering Uric Acid a Good Thing or a Bad Thing?

Parkinson’s disease, the second most common neurodegenerative disorder after Alzheimer’s, is characterized by a slowness of movement, rigidity, tremor, and stooping posture, all of which worsen over time. Non-movement symptoms such as cognitive impairment and sleep, smell, and mood disturbances occur as the disease spreads to other areas of the brain. The cause of Parkinson’s is perhaps “one of the important questions posed by the neurobiology [science] of aging.” For example, why is the consumption of dairy products associated with increased risk of Parkinson’s? Perhaps because they contribute to our exposure to pesticides and other neurotoxins like dieldrin, which continues to be found in the autopsied brains of Parkinson’s victims. Even though dieldrin was banned decades ago, it lingers in the environment and we “continue to be exposed to the pesticide through contaminated dairy and meats…”

The cause of Parkinson’s “is unlikely to be due to milk compounds such as calcium, vitamin D, total fat, or total protein as these compounds are not associated with [the disease] when derived from other sources.” However, it could be lactose, the milk sugar, perhaps accounting for the increased associated risk of death and bone fractures, as well as Parkinson’s. Earlier onset of Huntington’s disease has also been identified. There is, however, a third possibility.

As I discuss in my video Parkinson’s Disease and the Uric Acid Sweet Spot, milk lowers uric acid levels, and uric acid may be protective against Huntington’s and also slow the decline caused by Parkinson’s. More importantly, it may lower the risk of getting Parkinson’s in the first place. Why? Perhaps because uric acid is an important antioxidant in the brain, something we’ve known for more than 30 years. We can demonstrate uric acid’s importance directly on human nerve cells in a petri dish. When the pesticide rotenone is added, oxidative stress goes up. Add the pro-oxidant homocysteine, and it goes up even more. But, when uric acid is added, it completely suppresses the oxidative stress caused by the pesticide.

Drinking milk, however, has a uric acid-lowering effect. In the paper making this assertion, a study they cited was “A cute effect of milk on serum urate concentrations,” but that was just a cute typothey meant Acute effect. Indeed, drink cow’s milk, and, within hours, uric acid levels drop 10 percent. Drink soymilk, and, within hours, they go up 10 percent. Now, for gout, a painful arthritic disease caused by too much uric acid, the uric acid-lowering effect of dairy is a good thing—but uric acid is “a double-edged sword.”

If our uric acid levels are too high, we can get gout, but, if they’re too low, it may increase our risk of neurodegenerative diseases, such as Alzheimer’s, Huntington’s, Parkinson’s, and multiple sclerosis.

Incidence rates of gouty arthritis over five years indicate that if our uric acid is over 10.0 mg/dl, we have a 30 percent chance of suffering an attack of gout within the next 5 years. However, at levels under 7.0 mg/dl, our risk is less than 1 percent, so it might make sense to have levels as high as possible without going over 7.0 to protect the brain without risking our joints. But having excessive uric acid in the blood puts more than just our joints in jeopardy. Yes, having levels that are too low may increase our risk of MS, Parkinson’s, Alzheimer’s, and even cancer, but having levels that are too high may increase our risk of gout, kidney disease, and heart disease.

In fact, having a uric acid level over 7.0 mg/dl isn’t only associated with an increased risk of gout, but also an increased risk of dying from all causes. However, having a low uric acid level may also shorten our lifespan by increasing mortality. High uric acid levels are associated with increased risk of death from heart disease, but low uric acid levels are associated with increased risk of fatal stroke. So, keeping uric acid at optimum levels, the sweet spot between 5.0 and 7.0 mg/dl, may protect the brain in more ways than one.

If we measure the uric acid levels in patients with Parkinson’s, they come in around 4.6 mg/dl, which may help explain why dairy consumption may increase risk for Parkinson’s since milk pushes down uric acid levels. Dairy intake may also explain the differences in uric acid levels among meat-eaters, vegetarians, and vegans. In the graph in my video, you can see that vegan men have significantly higher uric acid levels at 5.7 mg/dl than vegetarians, presumably because vegans don’t drink milk, and those who both eat meat and consume milk fall between the vegans and vegetarians.


For more on Parkinson’s see:

Uric acid as an antioxidant? I’ve touched on that before in Miocene Meteorites and Uric Acid.

If uric acid levels are too high consider cutting down on Flesh and Fructose and eating cherries. (See Gout Treatment with a Cherry on Top and Treating Gout with Cherry Juice for more information.) Also, check out Preventing Gout Attacks with Diet.

In health,
Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live, year-in-review presentations: