Wednesday, October 2, 2013

The Many Benefits of Garlic - Cancer, Colds, Cholesterol + Amoeba, Parasites - Viruses, Bacteria + Boosts Liver, Melatonin >> and garlic feeds the "skinny bacteria" in the gut, the good bacteria that helps people be "skinny" because newest research shows that "skinny" people have an increase in good gut bacteria, with garlic being one of the PRE-biotics that feeds the "skinny bacteria" with artichokes being 1st, asparagus being 2nd, garlic 3rd, and bananas 4th best in PRE-biotic foods that feed the "skinny bacteria" .. as per "Reader's Digest" article "Go With Your Gut" ..

Newsletter #331
Lee Euler, Edito
About Cancer Defeated!

Fight Cancer with this
“Stinking Rose” Superfood 

The best thing about natural cancer treatments is that a lot of them are cheap as well as easy to incorporate into your daily routine. And for one natural “superfood” in particular, we just keep finding more good things about it as time goes by.

I’m referring to garlic, well-known as one of the most potent seasonings around. This pungent little bulb is more than just a flavor-enhancer: It’s known to protect us against a multitude of cancers. How much protection does it offer? I think you’re going to be surprised and delighted.

Out of 37 observational studies on us humans and our garlic-eating habits, 28 show some kind of cancer-preventative effect.

Epidemiological studies link it to reduced rates of a wide range of cancers. For example, the Iowa Women’s Health Study (US: Steinmetz 1994) tested over 41,000 women and their use of 127 foods. Garlic was the only food found to have an effect strong enough to measure. Eating one serving or more per week prompted a 35 to 50 percent drop in colon cancer. The study looked at the results of eating fresh garlic, not powder or supplements. (Keep reading and you’ll get the lowdown on garlic supplements in a minute.)

And a University of Texas study led by a Dr. Wargovich showed some of the components in garlic, including dialysulphide and S-allylcysteine, effectively reduced animal cancers by 50 to 75 percent.

Those are dramatic benefits, by any standard.

Components within garlic also appear to bind to breast cell receptor sites, thereby denying those parking places to cancer agents. And when prostate cells are exposed to garlic, they grow at only 25 percent of the normal rate. Looks like some enterprising scientist might be able to turn garlic into an answer to enlarged prostate (BPH).
Smokers take heed!
    But it’s lung cancer that has recently shown the most impressive response to garlic, with a study from the journal Cancer Prevention Research concluding that even smokers who consume garlic twice every week will drop their cancer risk by 30 percent. Non-smokers who eat garlic twice a week cut their lung cancer risk by even more — 44 percent.

Garlic is a species classified in the onion genus, closely related to shallots, leeks, and chives. Native to central Asia, it’s been used by humans for over 7,000 years—going back at least as far as the ancient Egyptians, and probably much farther than that. This hardy plant is pretty easy to grow and does well year-round in mild climates.

In terms of medicinal use, most people know that garlic offers tremendous detoxification benefits. One study published in the journal Basic & Clinical Pharmacology found that garlic is just as effective at removing lead from the body as the often-prescribed drug, d-penicillamine. But of course, garlic comes without the awful side effects.

It’s not just lead that garlic can help with. The sometimes stinky, always flavorful food also helps remove a variety of other toxins we’re often exposed to, including those found in air pollution, cleaning agents, secondhand smoke, and many of the foods we consume.

Garlic also boosts the immune system and is replete with anti-infection properties. Supposedly you can rub crushed raw garlic on the site of an infection and, following a slight burning sensation, it will draw the infection out.

But it’s the effect of crushing garlic and what happens after that which holds the clue to this root vegetable’s effect on cancer. When you crush a clove of garlic and leave it out for ten minutes, it builds the maximum amount of a compound called allicin, which possesses terrific antibacterial and anti-fungal properties.

The crushing action is necessary because allicin will not surface unless garlic’s tissue is damaged. It’s this same tissue damage that produces garlic’s sharp flavor. That’s why a whole, intact clove of garlic rarely smells. As a matter of fact, it’s the allicin that gives garlic its pungent smell and serves as a defense-mechanism against pests. Allicin forms thanks to a reaction from the enzyme alliinase.

Although, take note—this reaction process will not occur below a pH level of 3, so consuming whole cloves of garlic or powdered garlic does not provide the same benefit. For the same reason, according to some sources, many forms of garlic supplements are virtually useless.

The garlic-cancer link
    In terms of cancer treatment, allicin contributes to the antioxidant activity of garlic. When allicin decomposes, it forms a type of acid called 2-propenesulfenic acid, which binds to free radicals.
It’s also believed that these components within crushed garlic can restrict the blood supply to certain cancerous tumors, though scientists are still working to explain the exact mechanism.

Aside from the known cancer benefits of garlic, the cloves — when raw and crushed — are also believed to help lower blood cholesterol levels, reduce the incidence of colds, and fight bacteria, viruses, yeast, and intestinal amoeba. Long considered a powerful health food, garlic is the most effective broad spectrum anti-microbial agent known. It offers 39 different anti-fungal, bacterial, parasitic, and viral agents.

Interestingly, this gives us another anti-cancer angle: Enemies of the body like amoebae and other infectious invaders use up your supply of vitamins and minerals, and especially B vitamins like folic acid, choline, and inositol. All of these are crucial to DNA replication and to the support of your immune system.

Amoebae and other parasites produce cell-poisoning nitrates, but allicin—derived from crushed garlic—stops the enzymes necessary for the growth of these infectious organisms. It also boosts the effect of a liver enzyme, which increases your body’s ability to detoxify itself.

Here’s yet another potential explanation for how garlic protects against cancer. It has significantly high levels of selenium, which are known to reduce several cancers by as much as 20 percent. Plus, garlic has relatively high levels of tryptophan (the precursor to serotonin, which is the precursor to melatonin). Melatonin is an extremely powerful neutralizer of free radicals, but your body’s production of it goes down as you get older.

Always take with a side of parsley
    The biggest complaint about garlic is that if you eat too much, your breath will stink. For some people, even their sweat will stink. The best known cure for bad breath is to eat fresh parsley, which explains why many garlic recipes, including garlic butter, include the green herb.

Just take note—excessive intake of garlic could be harmful. Besides the lingering effects of the odor, some people wind up with stomach pains, allergic reactions, and diarrhea. I’d recommend sticking to the few-times-a-week rule. There’s no need to force it into every meal. Eating a third of a clove a day (about one to three grams) is also a good goal.

And take note that garlic is a natural blood thinner, so it shouldn’t be taken before surgery or if you take prescription blood thinners. Many natural remedies, including digestive enzymes and fish oil, are natural blood thinners, so this is no big deal. Work with your doctor to wean yourself off blood-thinning medications and use the natural remedies instead.

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Kindest regards,

Lee Euler, Publisher

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