fibre they ate. An additional seven grams of

Data going back fifty years show that a high intake of fruits and vegetables is positively associated with good lung function.36

Studies show that the number of particles deposited into the lungs increases by a factor of ten when frying indoors versus outdoors.34

bacon fumes cause about four times more DNA mutations than the fumes from beef burgers fried at similar temperatures.32

Even just living next to a restaurant may pose a health hazard. Scientists estimated the lifetime cancer risk among those residing near the exhaust out-lets at Chinese restaurants, American restaurants, and barbecue joints.

A study of women in China found that smokers who stir-fried meat every day had nearly three times the odds of lung cancer compared to smokers who stir-fried foods other than meat on a daily basis.25

If you do fry at home, good ventilation in the kitchen may reduce lung cancer risk.24

Although some of these cases are due to secondhand smoke, another contributing cause may be another potentially carcinogenic plume: fumes from frying.

Curcumin can also kill cancer cells directly by activating “execution enzymes” called caspases inside cancer cells that destroy them from within by chopping up their proteins.18