Garlic is a perennial vegetable plant, living for more than 2 years. It produces bulbs (‘head’ or ‘knob’) that have strong smell and taste, often used as a condiment in cooking. But in addition to food, it is a powerful medicine. Its reputation when it comes to health benefits has defied time, and evolution of medicine. Before talking about “Garlic Anti Cancer Treatment” properties, it is important to consider its nutritional values.
Garlic is curative, preventive, and nutritive. Each clove is composed of 64% water, 27.5% carbohydrate, 6% proteins, 3% fiber, as well as vitamins (B1, B2, B3, B5, B6, C, E, A …) and minerals: Potassium, Sulphur, Phosphorus, Calcium, Magnesium, Sodium, Chloride, Iron, Zinc, Manganese, Boron, Copper, Nickel, Molybdenum, Iodine and Selenium.
Garlic also contains allicin, produced when it is finely chopped or crushed fresh, which is a powerful medicinal compound that stimulates blood circulation and kills pathogenic bacteria. The vegetable is also rich in germanium, essential fatty acids (omega-3 and omega-6) and dozens of antioxidant compounds. Garlic is antibacterial, antiviral, antifungal, antiparasitic, anti-tumor, antioxidant, anti-inflammatory, antiseptic, hypoglycemic, anthelmintic, and diuretic.
Researchers have recently found that garlic contains a colorless liquid called ajoene which, like aspirin, prevents blood coagulation and, therefore, provides better fluidity and protection against cardiovascular risks. It also lowers blood pressure and bad cholesterol.
Clinical studies conducted in 15 countries showed that garlic may slow arterial obstruction and even reverse chronic damages. Raw garlic also has the ability to reduce atheroma plaques, which cause degeneration of the walls of the arteries, and prevent the formation of new lesions. For instance, Iodine and silica contained in garlic have the property to dilate the capillaries, ease breathing and reduce respiratory disorders.
Garlic is beneficial for people with diabetes because of its hypoglycemic properties: it reduces the level of sugar in the blood when consumed regularly. It also helps reduce the risk to develop or control infection already caused by the disease.
Garlic and Cancer Prevention
Garlic and Lung Cancer
It is in the field of cancer that garlic appears to show its greatest therapeutic power. Several medical journals, in the US as well as international, show the vegetable can reduce the proliferation of cancer cells in even advanced malignant tumors. It works by boosting the immune system fighting ability to protect the organism against carcinogenic attacks, especially against lung cancer, as well as cancers of the breast, stomach, colon and skin.
Dr. Benjamin Law, professor in the Department of Microbiology of the University of Loma Linda, California School of Medicine, says that garlic reduces the progression of parasitic fungi and helps destroy cancer cells without harming the healthy cells in the body.
Garlic and Stomach Cancer
In a 2014 meta-analysis of observational epidemiological studies, scientists found that regular garlic consumption is associated with a lower risk of stomach cancer in the Korean population. Similarly, a 2013 meta-analysis of case-control and cohort studies found limited evidence Suggesting increased combination between garlic consumption and lower risk of prostate cancer. However, the association was only significant in the case-control studies and the authors the authors noted there was evidence of possible publication bias.
Garlic and Breast Cancer
Garlic may slow the development of cancer in the breasts, both by its protective action against damage from carcinogens and its ability to prevent cancer cells to grow in the breast tissue. The sulfur compounds contained in garlic may play an important role in this antineoplastic action. Thus, consume at least two cloves per day, approximately 6 g garlic, can significantly help reduce the risk for developing breast cancer in women.
Garlic and breast cancer prevention have been subject to many studies through the years. The vegetable has considered as part of foods containing molecules with potential anticancer in optimal nutrition for cancer prevention, especially breast cancer. It is important to remember that one food alone can’t be effective in protecting against cancers. That is, the vegetable only is not enough; a varied and constant consumption of several foods with preventive properties and maintaining a healthy lifestyle are essential. Please see the list of anti-cancer food.
Garlic and Lung Cancer
Several epidemiological studies indicate a positive effect of eating garlic on prevention of certain cancers, including lung cancer. First, the results of a meta-analysis of 18 epidemiological studies published between 1966 and 1999 shows a 30% decrease in colorectal cancer risk and about 50% the risk of stomach cancer with high consumption of garlic. Then other studies have found that regular consumption of garlic can considerably make it difficult for cancerous cells to form the lung tissue. Among non-smokers the benefits are even more remarkable.
Of all the studies conducted consumption of about 18 grams (about six cloves) of raw and cooked garlic a week was necessary. However, since the quantities ingested varied widely from study to study, it is difficult to determine more precisely the minimum amount of garlic to consume to fully benefit from its effects.
Garlic and Prostate Cancer
Other studies have observed an inverse relationship between garlic consumption and the incidence of cancers of the larynx and prostate. The researchers have found in a study conducted on animal models, published in the March 2007 issue of “Clinical Cancer Research”, certain active ingredients in garlic can inhibit the growth of prostatic tumor and the spread of the cancerous cells to other organs, thus prevent formation of metastatic cancer. Amazing, these garlic compounds have the properties to suppress the growth of malignant tumor in the prostate gland by 71 percent, and at the same time, reduce the spread of the cancer cells to the lungs by 85 percent. However, no general conclusions can be released at this time due to low number of studies.
Raw or Cooked?
The enzyme which is found in garlic and allows the formation of allicin and other sulfur compounds is deactivated by heat. Depending on the mode and the cooking time, sulfur compounds formed will be different and the amount of antioxidants may decrease. Therefore, the properties would thus be greater than those of cooked garlic. A simple tip is to add the garlic just a few minutes before the end of cooking to preserve as much as possible the quality of its active compounds.
Consuming raw is ideal. To do so, you can crush a clove of garlic and swallow it with water. If you can’t stand the taste, chop up fresh garlic as small little pieces that you can swallow whole then rinse down with water without chewing them.
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