Fight Cancer with this
"Stinking Rose" Superfood
The best thing about natural cancer
treatments is that a lot of them are cheap as well as easy to
incorporate into your daily routine. And for one natural "superfood" in
particular, we just keep finding more good things about it as time goes
by.
I'm referring to garlic, well-known as one of the most potent
seasonings around. This pungent little bulb is more than just a
flavor-enhancer: It's known to protect us against a multitude of
cancers. How much protection does it offer? I think you're going to be
surprised and delighted. . .
Continued below...
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Out of 37 observational studies on us humans and our garlic-eating habits, 28 show some kind of cancer-preventative effect.
Epidemiological studies link it to reduced rates of a wide range of
cancers. For example, the Iowa Women's Health Study (US: Steinmetz 1994)
tested over 41,000 women and their use of 127 foods. Garlic was the
only food found to have an effect strong enough to measure. Eating one
serving or more per week prompted a 35 to 50 percent drop in colon
cancer. The study looked at the results of eating fresh garlic, not
powder or supplements. (Keep reading and you'll get the lowdown on
garlic supplements in a minute.)
And a University of Texas study led by a Dr. Wargovich showed some
of the components in garlic, including dialysulphide and
S-allylcysteine, effectively reduced animal cancers by 50 to 75 percent.
Those are dramatic benefits, by any standard.
Components within garlic also appear to bind to breast cell receptor
sites, thereby denying those parking places to cancer agents. And when
prostate cells are exposed to garlic, they grow at only 25 percent of
the normal rate. Looks like some enterprising scientist might be able
to turn garlic into an answer to enlarged prostate (BPH).
Smokers take heed!
But it's lung cancer that has recently shown the most impressive response to garlic, with a study from the journal Cancer Prevention Research
concluding that even smokers who consume garlic twice every week will
drop their cancer risk by 30 percent. Non-smokers who eat garlic twice a
week cut their lung cancer risk by even more -- 44 percent.
Garlic is a species classified in the onion genus, closely related
to shallots, leeks, and chives. Native to central Asia, it's been used
by humans for over 7,000 years—going back at least as far as the ancient
Egyptians, and probably much farther than that. This hardy plant is
pretty easy to grow and does well year-round in mild climates.
In terms of medicinal use, most people know that garlic offers
tremendous detoxification benefits. One study published in the journal Basic & Clinical Pharmacology
found that garlic is just as effective at removing lead from the body
as the often-prescribed drug, d-penicillamine. But of course, garlic
comes without the awful side effects.
It's not just lead that garlic can help with. The sometimes stinky,
always flavorful food also helps remove a variety of other toxins we're
often exposed to, including those found in air pollution, cleaning
agents, secondhand smoke, and many of the foods we consume.
Garlic also boosts the immune system and is replete with
anti-infection properties. Supposedly you can rub crushed raw garlic on
the site of an infection and, following a slight burning sensation, it
will draw the infection out.
But it's the effect of crushing garlic and what happens after that
which holds the clue to this root vegetable's effect on cancer. When you
crush a clove of garlic and leave it out for ten minutes, it builds the
maximum amount of a compound called allicin, which possesses terrific antibacterial and anti-fungal properties.
The crushing action is necessary because allicin will not surface
unless garlic's tissue is damaged. It's this same tissue damage that
produces garlic's sharp flavor. That's why a whole, intact clove of
garlic rarely smells. As a matter of fact, it's the allicin that gives
garlic its pungent smell and serves as a defense-mechanism against
pests. Allicin forms thanks to a reaction from the enzyme alliinase.
Although, take note—this reaction process will not occur below a pH
level of 3, so consuming whole cloves of garlic or powdered garlic does
not provide the same benefit. For the same reason, according to some
sources, many forms of garlic supplements are virtually useless.
The garlic-cancer link
In terms of cancer treatment, allicin
contributes to the antioxidant activity of garlic. When allicin
decomposes, it forms a type of acid called 2-propenesulfenic acid, which
binds to free radicals.
It's also believed that these components within crushed garlic can
restrict the blood supply to certain cancerous tumors, though scientists
are still working to explain the exact mechanism.
Aside from the known cancer benefits of garlic, the cloves — when
raw and crushed -- are also believed to help lower blood cholesterol
levels, reduce the incidence of colds, and fight bacteria, viruses,
yeast, and intestinal amoeba. Long considered a powerful health food,
garlic is the most effective broad spectrum anti-microbial agent known.
It offers 39 different anti-fungal, bacterial, parasitic, and viral
agents.
Interestingly, this gives us another anti-cancer angle: Enemies of
the body like amoebae and other infectious invaders use up your supply
of vitamins and minerals, and especially B vitamins like folic acid,
choline, and inositol. All of these are crucial to DNA replication and
to the support of your immune system.
Amoebae and other parasites produce cell-poisoning nitrates, but
allicin—derived from crushed garlic—stops the enzymes necessary for the
growth of these infectious organisms. It also boosts the effect of a
liver enzyme, which increases your body's ability to detoxify itself.
Here's yet another potential explanation for how garlic protects
against cancer. It has significantly high levels of selenium, which are
known to reduce several cancers by as much as 20 percent. Plus, garlic
has relatively high levels of tryptophan (the precursor to serotonin,
which is the precursor to melatonin). Melatonin is an extremely powerful
neutralizer of free radicals, but your body's production of it goes
down as you get older.
Always take with a side of parsley
The biggest complaint about garlic is
that if you eat too much, your breath will stink. For some people, even
their sweat will stink. The best known cure for bad breath is to eat
fresh parsley, which explains why many garlic recipes, including garlic
butter, include the green herb.
Just take note—excessive intake of garlic could be harmful. Besides
the lingering effects of the odor, some people wind up with stomach
pains, allergic reactions, and diarrhea. I'd recommend sticking to the
few-times-a-week rule. There's no need to force it into every meal.
Eating a third of a clove a day (about one to three grams) is also a
good goal.
And take note that garlic is a natural blood thinner, so it
shouldn't be taken before surgery or if you take prescription blood
thinners. Many natural remedies, including digestive enzymes and fish
oil, are natural blood thinners, so this is no big deal. Work with your
doctor to wean yourself off blood-thinning medications and use the
natural remedies instead.
References:
"Allicin." From Wikipedia, located 20 September 2013.
http://en.wikipedia.org/wiki/Allicin
"Does Garlic Prevent Cancer?" Medicine.Net: Cancer Prevention, located 20 September 2013.
http://www.medicinenet.com/script/main/art.asp?articlekey=23591
"Eating raw garlic can prevent cancer, study suggests." CBC News, 7 August 2013.
http://www.cbc.ca/news/health/eating-raw-garlic-can-prevent-cancer-study-suggests-1.1343422
"Pungent Power." Cancer Active: Garlic, located 20 September 2013.
http://www.canceractive.com/cancer-active-page-link.aspx?n=525
"Garlic." Memorial Sloan-Kettering Cancer Center: Integrative Medicine, located 20 September 2013.
http://www.mskcc.org/cancer-care/herb/garlic
"Garlic." From Wikipedia, located 20 September 2013.
http://en.wikipedia.org/wiki/Garlic
"Garlic and Cancer Prevention." National Cancer Institute: FactSheet, located 20 September 2013.
http://www.cancer.gov/cancertopics/factsheet/prevention/garlic-and-cancer-prevention
"Garlic, the Ultimate Detoxifier and More." By The Alternative Daily, Posted 13 September 2013.
http://www.thealternativedaily.com/garlic-ultimate-detoxifier/?utm_source=internal&utm_medium=
email&utm_campaign=N130913
"More Evidence For 'Stinking Rose' Garlic's Cancer-Fighting Potential."
By Judy Foreman, guest contributor for wbur's Common Health. 61 August
2013.
http://commonhealth.wbur.org/2013/08/more-evidence-for-stinking-rose-garlics-cancer-fighting-potential |
