The compounds of garlic produce reactive oxygen species in cancer cells, blocking the further spread of the tumor. Only by eating garlic twice a week you reduce the risk of cancer for 40%.
Many people die of cancer by the conventional treatment because the chemotherapy destroys healthy cells in addition to cancer cells, releasing a protein that supports the growth of tumors and reduces the chances of cure. On the other hand, the sulfur compounds from the garlic inhibit cancer cells but not the healthy cells. Garlic is 100 times more effective than the popular antibiotics to combat the disease.
Garlic (Allium sativum) belongs to the family Alliaceae and has been used throughout history in culinary and medical purposes. Its specific characteristics derive from sulfur, which is 1% of the dry extract of the garlic. Although garlic is not the typical source of nutrients, it can contribute with its small quantity of oligosaccharides, arginine, selenium and flavonoids, depending on its breeding.
The use of garlic is documented in a number of major civilizations, including the Egyptians, Babylonians, Greeks, Romans and Chinese.
Studies have shown that garlic and its compounds can reduce the risk of breast cancer, bowel, skin uterus, throat and lungs. It was concluded that sulfur compounds form garlic generate free radicals and don’t act as antioxidants. Researchers from the Jiangsu Provincial Center for Disease Control and Prevention say that they have found a link between the intake of fresh garlic and combating lung cancer.
One study states that in Chinese medicine, garlic was being used since 2000 BC. The authors of the study suggest that diallyl sulfide, a compound released when the garlic is being crushed on pieces, contributes a strength of the garlic to work as a preventive agent. In this study the cooked garlic is not included.
Numerous studies of garlic are based on diallyl sulfide and cancer. A Korean study states that the diallyl sulfide, a fat-soluble sulfuric compound of the garlic, inhibits the spread of cancer cells. Scientists have discovered that it stops the process of creating free radicals. They also found that the death of cells caused by the diallyl sulfide can be prevented by using a drug that reduces the formation of free radicals.
There has been a study made on 4500 healthy people and 1424 people with lung cancer. The ones that ate fresh garlic twice a day had 44% less chance of developing lung cancer. It was similar in the case with adult smoker, or people exposed to smoke vapor, they had 30% less chances of developing cancer.
However, the researchers consider that more researches are need to be done on the effectiveness of the components of garlic in preventing the lung cancer.
“To experience the potential anticancer effects of garlic, you have to stick to certain rules. Cut and peel a piece of fresh garlic and let it stay for 15 minutes before you eat them. This will allow the release of the enzyme alinaza that works against cancer. Alicin has to be decomposed to create a powerful antioxidant.”
The oil of garlic and minced garlic are produced by the distilled and then dissolved garlic in other substances, which is why they lose their effect. This process destroys virtually all the alicin in the garlic.
Diallyl sulfide, which is associated with the suppression of cancer is a decomposition product of allicin.
The World Health Organization recommends at least one clove of fresh garlic a day for adults. Of course, as always, be careful where you buy the garlic and try to keep it fresh.