In modern society garlic (Allium sativum) is believed to prevent heart attacks, blood clots, lower cholesterol, blood pressure, blood sugar levels, reduce gastric ulcer, detoxifying, killer of bacteria / fungus / parasite, binding free radicals, and many more others. Is it true that everyday cooking can cure cancer too?
Various studies have indeed demonstrated the ability of garlic in preventing and treating cancer, particularly those caused by harmful chemicals, such as prostate cancer, stomach, colorectal (colon and rectum), breast, liver, skin, and lungs.
Active substances in garlic, including vitamin A, B, C, calcium, potassium, iron, carotene, and selenium. The most dominant in the fight against cancer is allyl sulfur components such as diallyl sulfide, diallyl disulfide, diallyl trisulfide, S-allyl cysteine, S-allylmercaptocysteine, allicin, and ajoene. These substances prevent the formation and activation of nitrosamines in the body, also blocked aflatoxin, azoxymethane, benzo (a) pyrene, etc., all of which are carcinogens (cancer-triggering).
Various studies have indeed demonstrated the ability of garlic in preventing and treating cancer, particularly those caused by harmful chemicals, such as prostate cancer, stomach, colorectal (colon and rectum), breast, liver, skin, and lungs.
Active substances in garlic, including vitamin A, B, C, calcium, potassium, iron, carotene, and selenium. The most dominant in the fight against cancer is allyl sulfur components such as diallyl sulfide, diallyl disulfide, diallyl trisulfide, S-allyl cysteine, S-allylmercaptocysteine, allicin, and ajoene. These substances prevent the formation and activation of nitrosamines in the body, also blocked aflatoxin, azoxymethane, benzo (a) pyrene, etc., all of which are carcinogens (cancer-triggering).
In the next phase of these components may prevent mutation of the gene, inhibiting the proliferation (growth / division) of cancer cells, repair damaged DNA structures, even stimulate cancer cells to commit suicide (apoptosis).
On the other side of garlic also acts as an antioxidant, removing toxins from the body, and kill the bacteria Helicobacter pylori that can trigger a variety of stomach cancer.
How to Eat
Surely the work of active substances garlic it depends on many things, such as soil where it grows garlic (effect on the levels of active ingredients of garlic), the composition of other nutrients consumed along with it, also how to prepare and consume onion white itself. Combination with selenium, certain fatty acids (eg linoleic acid), and vitamin A, can enhance the ability of garlic to inhibit proliferation and increase apoptosis.
But be aware that the processing of garlic can turn off the power of work that anticancer substances. One minute it is processed in the microwave, it's gone as anticancer properties of garlic. So also when heated in another cooking process. So what? Should garlic is swallowed it raw?
Apparently simple. Mash garlic then let stand for 15 minutes before cooking (used as a spice in cooking). Within 15 minutes the chemical reaction occurs which activates the anticancer substances allyl sulfur in the upper classes, which are not damaged even if cooked. But if destroyed immediately after cooking, the chemical reaction that did not happen, automatic anti-cancer efficacy is lost.
If you want, garlic also be consumed raw. But still it must be destroyed once and left for 15 minutes. So what if the onions will be presented intact, such as in pickles? Simply peel and cut the edges slightly. Not bad, still have anticancer properties, though not as good as if destroyed.
Surely the work of active substances garlic it depends on many things, such as soil where it grows garlic (effect on the levels of active ingredients of garlic), the composition of other nutrients consumed along with it, also how to prepare and consume onion white itself. Combination with selenium, certain fatty acids (eg linoleic acid), and vitamin A, can enhance the ability of garlic to inhibit proliferation and increase apoptosis.
But be aware that the processing of garlic can turn off the power of work that anticancer substances. One minute it is processed in the microwave, it's gone as anticancer properties of garlic. So also when heated in another cooking process. So what? Should garlic is swallowed it raw?
Apparently simple. Mash garlic then let stand for 15 minutes before cooking (used as a spice in cooking). Within 15 minutes the chemical reaction occurs which activates the anticancer substances allyl sulfur in the upper classes, which are not damaged even if cooked. But if destroyed immediately after cooking, the chemical reaction that did not happen, automatic anti-cancer efficacy is lost.
If you want, garlic also be consumed raw. But still it must be destroyed once and left for 15 minutes. So what if the onions will be presented intact, such as in pickles? Simply peel and cut the edges slightly. Not bad, still have anticancer properties, though not as good as if destroyed.
Potential Hazards
Not at all easy, using the garlic for the prevention and treatment of cancer? The price is cheap and easily available as well. Be warned, however, does not mean that garlic may be consumed carelessly. Do not think that the more consuming garlic the better the result.
The recommended dose for garlic consumption is 4-5 grams of fresh garlic / day (about 1-2 cloves). If too much, besides causing the odor on the breath and skin, sometimes causing allergies, digestive disorders (vomiting, diarrhea, irritability, excessive gas production), bronchial asthma, dermatitis, reduces the levels of protein and calcium in the blood, also reducing the production of sperm.
Too much garlic increases the risk of bleeding because of its ability to prevent blood clotting. Therefore, in patients who want or have recently undergone surgery, garlic consumption should be limited.
Garlic also improve the working enzymes in the liver to remove toxins from the body. In healthy people this ability is very useful, but be careful, he can also throw the drugs that you swallow and chemotherapeutic drugs. Your treatment to be futile, is not it? Therefore, if you want to increase the consumption of garlic supplements or use products, consult with your doctor.
Not at all easy, using the garlic for the prevention and treatment of cancer? The price is cheap and easily available as well. Be warned, however, does not mean that garlic may be consumed carelessly. Do not think that the more consuming garlic the better the result.
The recommended dose for garlic consumption is 4-5 grams of fresh garlic / day (about 1-2 cloves). If too much, besides causing the odor on the breath and skin, sometimes causing allergies, digestive disorders (vomiting, diarrhea, irritability, excessive gas production), bronchial asthma, dermatitis, reduces the levels of protein and calcium in the blood, also reducing the production of sperm.
Too much garlic increases the risk of bleeding because of its ability to prevent blood clotting. Therefore, in patients who want or have recently undergone surgery, garlic consumption should be limited.
Garlic also improve the working enzymes in the liver to remove toxins from the body. In healthy people this ability is very useful, but be careful, he can also throw the drugs that you swallow and chemotherapeutic drugs. Your treatment to be futile, is not it? Therefore, if you want to increase the consumption of garlic supplements or use products, consult with your doctor.
