Garlic to Treat Cancer
Garlic (Allium sativum) believed can be used to prevent heart attack, blood clotting, lower cholesterol, blood pressure, blood sugar, reduce stomach pain, best choice for killing and expelling parasites such as pin worms from the human body. It is also a natural powerful antibiotic. This natural antibiotic is effective against toxic bacteria, viruses, and fungus.
Garlic and Cancer
Current research has shown that a number of readily available foods such as garlic and onions that make up a healthy diet, actually have a major impact on cancer prevention. The protective effect of garlic seems to be greater than that of onions, even though onion consumption has been shown to reduce the risk of stomach cancer.
Garlic is rich on active substances include vitamin A, B, C, calcium, potassium, iron, carotene, and selenium. The most dominant ingridient to fight against cancer is allyl sulfur components, such as diallyl sulfide, diallyl disulfide, diallyl trisulfide, S-allyl cysteine, S-allylmercaptocysteine, allicin, and Ajoene. All those substance will prevent the formation of nitrosamin in the body, also blocks aflatoxin, azoxymethane, benzo (a) pyrene, and others, which are substances of carcinogen, the cancer trigger.
In the next stage of the components may prevent mutation genes, preventing proliferation (growth / division) of cancer cells, improving the structure of damaged DNA, and even to stimulate cancer cell to die (Apoptosis).
Garlic also act as antioxidants, removing the poison from the body, and kill the bacteria Helicobacter pylori that can trigger a variety of stomach cancer.
How to consume garlic effectively
The substance substance in garlic depends on many things, such as a land where garlic is grown (oxygen affect the rate-active substance of garlic), the composition of substances in the food consumed at the same time with it, also how to prepare and consume itself. A combination with selenium, a fatty acid (eg acid linoleate), and vitamin A, can increase the ability of garlic to prevent proliferation and increase Apoptosis.
Things to realize that the processing of garlic can kill resources of active substance in garlic. Even only a minute in the microwave, it will destroy all the substance. Similarly, if heated in the process of cooking. So, should a garlic swallowed raw?
Pretty simple. Smash or crush garlic or sliced thin and then leave for 15 minutes before cooked (if used as a cooking ingredient). Within 15 minutes was a chemical reaction to activate the acti cancer substance, which will be not damaged even if it is cooked.
But if cooked immediately after it is crushed, the chemical reaction will occur, the active anti cancer ingredient will just gone.
If desired, garlic can also be consumed raw. But still, it must be chushed first and leave it for 15 minutes. So what if a garlic want to be consumed as a bulb? Just and cut a bit on the top edges. It still has anti cancer properties even though as not as effective as it is crushed.
Too much garlic
It not recommended to eat too much garlic though. Consuming more garlic does not mean better result. The recommended intake of garlic is 4-5 grams of fresh garlic about 1-2 bulbs.
Too much garlic increase the risk of bleeding because of its ability to prevent thrombosis. Therefore the people who want or just undergo surgery, the consumption of garlic should be limited.
If you mind with the smell, drinking lemon juice or eating a few slices of lemon will stop bad garlic breath.
Popularity: 4% [?]
Posibly Related Posts
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Leave a Reply