Eating Raw Garlic Twice a Week Reduces Cancer Risk by 44 Percent

14th August 2016

By Marco Torres

Guest writer for Wake Up World

Eating raw garlic twice a week reduces your cancer risk by 44%, without any side effects whatsoever. That’s a statistic the cancer industry cannot claim.

The reason so many people die after conventional cancer treatment is that, beside indiscriminately damaging healthy cells, chemotherapy also triggers them to secrete a protein that actually sustains tumour growth and encourages resistance to further treatment. It is only because of forces that have carefully conspired to thwart meaningful advances in ‘alternative’ cancer research and treatment over the past century that chemotherapy is even still practiced. (What reality do we in live when cut, poison and burn are considered the only acceptable ways to treat cancer?)
The Power of Garlic

Garlic (Allium sativum) is a member of the onion family Alliaceae. Garlic has been used throughout history for both its culinary and medicinal properties. Garlic’s distinctive characteristics arise from sulfur, which constitutes almost 1% of its dry weight. Although garlic does not typically serve as a major source of essential nutrients, it may contribute to several dietary factors with potential health benefits, including the presence of oligosaccharides, arginine-rich proteins and, depending on soil and growing conditions, selenium and flavonoids.

Preclinical models provide rather compelling evidence that garlic and its associated components can lower the incidence of breast, colon, skin, uterine, esophagus, and lung cancers. uppression of nitrosamine formation continues to surface as one of the most likely mechanisms by which garlic retards cancer.

The ability of garlic to inhibit tumors due to different cancer-inducing agents and in different tissues indicates that a generalized cellular event is likely responsible for the change in tumor incidence and that the response is highly dependent on environmental or other types of biological insults. Because metabolic activation is required for many of these carcinogens, there is likelihood that either phase I or II enzymes are altered.

A breakdown of allicin appears to be necessary for achieving maximum tumor inhibition. Allyl sulfur compounds preferentially suppress neoplastic over non-neoplastic cells.[1]

It is becoming increasingly clear that the response to allyl sulfurs relates to their ability to form free radicals rather than to serve as an antioxidant.[2] Allyl sulfurs may bring about changes by influencing the genomic expression by affecting histone homeostasis.

Garlic has even been found to be 100 times more effective than antibiotics at fighting the disease-causing bacteria most commonly responsible for food-borne illnesses.
44% Reduction in Cancer Risk

Researchers at the Jiangsu Provincial Centre for Disease Control and Prevention claim to have found a protective association between the intake of raw garlic and lung cancer, advocating that, “garlic may potentially serve as a chemopreventive agent for lung cancer.”

The study, published online in the journal Cancer Prevention Research[3], notes that Chinese medicine has used garlic since 2000 BCE. The authors suggest compounds such as diallyl sulfide–that are released when a garlic bulb breaks into cloves–may contribute to the herb’s potential preventative powers. The researchers did not look at cooked garlic in this study.
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