Health Benefits Of Garlic – Garlic And Cancer

Health Benefits Of Garlic – Garlic And Cancer

Garlic’s proven incredible healing properties through scientific garlic research, is proving true the wisdom of our ancestors, who have long known about the bulb’s numerous health benefits. In places where garlic rank high in consumption, there was a notable decrease in stomach cancer. In a famous study conducted in the Shandong Province of China, families who consumed lots of garlic compared to those who ate rarely, were found to have a 40 percent reduction in stomach cancer.

Researches believe that garlic is able to inhibit bacteria growth in the stomach due to its potent allyl sulfide compounds. Some of these bacteria have been known to convert food into nitrosamines, well-known carcinogens. Helicobacter pylori, the stomach’s ulcer causing bug, is believed to increase chances of getting stomach cancer.

Tests conducted on rats seem to prove that garlic has the ability to prevent the growth of tumors in the colon, esophagus as well as the skin. Other lab tests also points to the ability of the bulb in slowing down the growth of breast cancer cells and prostate cells.

Garlic’s ability to lower risk of cancer is believed to be through its actions on free radicals. Free radicals are destructive in nature, leading to aging and growth of tumors through their damaging actions on DNA and cell membranes. Just one clove of garlic a day, or its equivalent in garlic pills or garlic extract, seem to make a difference and show positive results.

For those who fear the smell of garlic on their breath, garlic supplements are readily available. Enteric coated garlic pills passes intact through the stomach, are only absorbed in the small intestines, eliminating bad breath, belching and gastric discomfort. The tablet forms do not deteriorate easily in heat during storage, compared to gelatin capsules, but some of the tablets’ health benefits are lost through the heat and compression process during manufacturing.

Garlic oil is produced by steaming and distilling the cloves. The end product is then diluted with a vegetable oil such as soybean oil. Some of the health benefits of the garlic are lost during the heating process.

The freeze-drying or quick-cool drying method is better able to preserve the health benefits of the volatile nature of the potent allicin sulfur compound. Cold aging the raw organic bulb in vinegar or alcohol is another method which preserves garlic’s health properties and the end product is popularly known as the Kyolic Aged Garlic Extract.

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