Healing Through Natural Foods by Bakhru
Author:Bakhru [Bakhru]
Language: eng
Format: epub
Garlic and Onions
More than 30 different compounds have been isolated from garlic and onions, which are potent enemies of carcinogens. T hese compounds include diallyl sulphide, quercetin and ajoene. In animals, they block the most terrifying cancercausing agents such as nitrosamines and aflatoxin, linked specifically to stomach, lung and liver cancer. Feeding garlic to animals consistently blocks cancer. Harvard scientists immunized hamsters against certain cancers by putting ground onions in their drinking water. One of the leading researcher on garlic, Michael Wargovich, at Houston's M. D., Anderson Cancer Center, gave some mice purified diallyl sulphide from garlic and others plain mice food, followed by powerful carcinogens. Mice eating the garlic substance had 75 per cent fewer colon tumours. More impressive, when given agents that cause oesophageal cancer in mice, not a single one getting the diallyl sulphide got cancer. Similarly, John Milner, Head of Nutrition at Penn State University, blocked 70 per cent of breast tumours in mice by feeding them fresh garlic. In humans, studies show that those who eat more onions and garlic are less prone to various cancers.
Garlic may also interfere with the progress of the cancer. A recent German study found that garlic compounds are toxic to malignant cells. Thus, garlic substances might help destroy cancerous cells somewhat the way chemotherapy drugs do. In the German study of human cells, one potent garlic compound, ajoene, was three times as toxic to malignant cells as to normal cells.
Garlic might also discourage colon and stomach cancers by functioning as an antibiotic. New research studies suggest that an infection by H.pylori bacteria contributes to these cancers. If so, says Dr. Tim Byers of the Centers for Disease Control and Prevention; garlic might fight cancer by attacking the bacteria.
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