Garlic To Fight Cancer
Garlic can be used to fight cancer. Studies have been done to prove this. The main cancer fighting compound in garlic is a chemical called allicin. Allicin is what gives garlic its distinct smell; it also protects the garlic plant from organisms that may attack it. Allicin isn’t the only anti-cancer chemical in garlic. Garlic also contains allicin-derived compounds and other cancer fighting compounds.
Cultures that traditionally eat more garlic have less incidence of cancer. While we cannot definitively say that garlic is the cause of this difference, other studies have shown its preventative power. Studies have found increased garlic intake to be linked with a reduced chance of colon and stomach cancers. Another study found the garlic prevented rats from getting esophageal cancer. It is considered most effective in fighting cancer of the stomach and esophagus because it helps to lower nitrite levels. In another study, garlic was found to be able to significantly reduce tumor size.
Garlic has antibacterial properties. It is known to be able to combat a wide variety of infectious diseases. This means out immune system has to fight microorganisms less and can focus on preventing cancer cells from growing.
If you cook garlic, you need to wait at least 15 minutes after peeling before you cook it. You can also get the benefits from garlic power or compressed garlic oil. However, do not rely on aged or spray dried garlic; they don’t have the same healing benefits.
