Garlic Cancer

Garlic can assist in a holistic cancer treatment. Garlic will not cure cancer alone but in combination with other herbs, juices and therapies, garlic will boost cancer treatment effectiveness.

Garlic is known as nature’s antibiotic. Its juices inhibit the growth of fungi and viruses thus, prevent viral, yeast, and infections. Garlic’s antibacterial compound is known as allicin.

Protective effects from garlic may arise from its antibacterial properties or from its ability to block the formation of cancer-causing substances, halt the activation of cancer-causing substances, enhance DNA repair, reduce cell proliferation, or induce cell death.

It has been proven through population-based studies that substances contain in garlic help in reducing the risk of some types of cancer. These would include colorectal malignancies, and gastric cancer. Regular consumption of raw garlic has been proven to aid in many bleeding cases, especially those cases that are associated with procedures in surgeries and dental activities.

Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas, and breast.

Garlic Cancer Researches

The European Prospective Investigation into Cancer and Nutrition (EPIC) is an ongoing multinational study involving men and women from 10 different countries. This study is investigating the effects of nutrition on cancer. In the study, higher intakes of onion and garlic were associated with a reduced risk of intestinal cancer.

The Iowa Women’s Study is a large prospective study investigating whether diet, distribution of body fat, and other risk factors are related to cancer incidence in older women. Findings from the study showed a strong association between garlic consumption and colon cancer risk. Women who consumed the highest amounts of garlic had a 50 percent lower risk of cancer of the distal colon compared with women who had the lowest level of garlic consumption.

Several population studies conducted in China centered on garlic consumption and cancer risk. In one study, investigators found that frequent consumption of garlic and various types of onions and chives was associated with reduced risk of esophageal and stomach cancers, with greater risk reductions seen for higher levels of consumption. Similarly, in another study, the consumption of allium vegetables, especially garlic and onions, was linked to a reduced risk of stomach cancer. In a third study, greater intake of allium vegetables (more than 10 g per day vs. less than 2.2 g per day), particularly garlic and scallions, was associated with an approximately 50 percent reduction in prostate cancer risk.

Evidence also suggests that increased garlic consumption may reduce pancreatic cancer risk. A study conducted in the San Francisco Bay area found that pancreatic cancer risk was 54 percent lower in people who ate larger amounts of garlic compared with those who ate lower amounts.

In addition, a study in France found that increased garlic consumption was associated with a statistically significant reduction in breast cancer risk. After considering total calorie intake and other established risk factors, breast cancer risk was reduced in those consuming greater amounts of fiber, garlic, and onions.

On the otherhand, National Cancer Institute, part of the National Institutes of Health, does not recommend any dietary supplement for the prevention of cancer, but recognizes garlic as one of several vegetables with potential anticancer properties. Because all garlic preparations are not the same, it is difficult to determine the exact amount of garlic that may be needed to reduce cancer risk. Furthermore, the active compounds present in garlic may lose their effectiveness with time, handling, and processing.

Garlic Dosage

The World Health Organization’s (WHO) guidelines for general health promotion for adults is a daily dose of 2 to 5 g of fresh garlic (approximately one clove), 0.4 to 1.2 g of dried garlic powder, 2 to 5 mg of garlic oil, 300 to 1,000 mg of garlic extract, or other formulations that are equal to 2 to 5 mg of allicin.

Garlic Health Benefits

  • Good for the heart
  • Helps lower bad cholesterol levels (LDL)
  • Aids in lowering blood pressure
  • Remedy for arteriosclerosis
  • Boosts immune system to fight infection
  • With antioxidant properties
  • Cough and cold remedy
  • Relives sore throat, toothache
  • Aids in the treatment of tuberculosis
  • Helps relieve rheumatism pain
  • With anticoagulant properties

Garlic Preparation

For disinfecting wound, crush and juice the garlic bulb and apply. You may cover the afflicted area with a gauze and bandage.

For sore throat and toothache, peal the skin and chew. Swallow the juice.

Cloves of garlic may be crushed and applied to affected areas to reduce the pain caused by arthritis, toothache, headache, and rheumatism.

Decoction of the bawang bulbs and leaves are used as treatment for fever.

For nasal congestion, steam and inhale: vinegar, chopped garlic, and water.

How to Make a Garlic Tea

3 cups water
3 garlic cloves, cut in half
1/2 cup honey
1/2 cup fresh lemon juice

Directions: Prep Time: 5 minsTotal Time: 8 mins

      1. In a saucepan, bring 3 cups of water and the 3 cloves of garlic to a boil. Turn off the heat when the water boils, and add 1/2 cup of the honey and 1/2 cup of the fresh lemon juice. Strain.
      2. Sip 1/2 cup, warm, three times a day.
      3. Refrigerate extra to use the next day.

Aside from being an alternative herbal medicine for hypertension, arteriosclerosis and other ailments, garlic is also recommended for maintaining good health – eat raw garlic bulbs if you can, and include bawang regularly in the food you eat. Garlic is healthy and taste good on a variety of dishes.

Garlic Precautions

Although garlic has been used safely in cooking, excessive consumption can cause some side effects, in addition to strong breath and body odors. Garlic occasionally causes allergies that can range from mild irritation to potentially life-threatening problems. Ingestion of fresh garlic bulbs, extracts, or oil on an empty stomach may occasionally cause heartburn, nausea, vomiting, and diarrhea. Some animal and human studies suggest that garlic can lower blood sugar levels and increase insulin.

Garlic has been shown to interfere with several prescription drugs, especially the HIV medication saquinavir (brand names Invirase® and Fortovase®). Garlic can lower the serum levels of saquinavir by as much as 50 percent (22). Garlic also acts as a natural blood thinner and, thus, should be avoided by pregnant women, people about to undergo surgery, and people taking blood thinners, such as warfarin (brand name Coumadin®).

Garlic bulbs are sometimes contaminated with the bacterium Clostridium botulinum. C. botulinum can grow and produce botulinum toxin in garlic-in-oil products that are not refrigerated and do not contain antibacterial agents.

In addition, chemical burns, contact dermatitis, and bronchial asthma can occur when garlic is applied to the skin. Garlic should also be avoided by people who are prone to stomach conditions, such as ulcers, as it can exacerbate the condition or cause new ones.

Cancer Treatment Recommendation

A few cloves of garlic can be added to any vegetable juice or dice it to small pieces on a salad for post cancer treatment juice fasting.

Buy Garlic Tea or Allicin Products Online

Search for Garlic Tea or Allicin supplements.

Garlic Research Links

New Testing Method Hints at Garlic’s Cancer-Fighting Potential

Cancer Chemoprevention by Garlic and Garlic-Containing Sulfur and Selenium Compounds1–3.

Garlic-Derived S-allylmercaptocysteine Is a Novel In vivo Antimetastatic Agent for Androgen-Independent Prostate Cancer

Anti-inflammatory and arthritic effects of thiacremonone, a novel sulfurcompound isolated from garlic via inhibition of NF-κB

Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content.

Garlic-derived anticancer agents: structure and biological activity of ajoene.

Influence of garlic or its main active component diallyl disulfide on iron bioavailability and toxicity.

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