Garlic Could be Used as Cancer Treatment
Researchers have found that allicin, a chemical found in garlic that gives it its flavor, could be used to fight cancer. A previous study also found that allicin can fight MRSA, or staph infection. Although allicin is toxic, it breaks down quickly and harmlessly when eaten. The chemical is not present in unbroken cloves of garlic, but is produced when the clove is broken.
It is through this natural chemical reaction that allicin may be able to fight cancer. Researchers recreated the toxic reaction between alliinase and alliin (the two components that covert to allicin) at tumor sites by using an antibody that had been programmed to recognize tumor cells. The antibody was bound to alliinase and injected into the bloodstream to find cancer cells.
Alliin was also injected, and when the two components come together to form allicin, the reaction penetrates and kills the tumor cells.
Researchers say the finding is encouraging, and believe the method could work for most types of cancers as long as an antibody could be designed to recognize different types of cancer cells.
BBC News December 31, 2003
Dr. Mercola's Comment:
Garlic is one of my favorite foods, and it is one food that you should be eating every day. Previous studies have shown that garlic may have a potential role in lowering one’s cholesterol levels and now more studies prove that garlic may help prevent cancer.
It is important to note that the garlic MUST be fresh. The active ingredient allicin is destroyed within one hour of smashing the garlic. When you use the garlic it will be important to compress the garlic with a spoon prior to swallowing it if you are not going to cook it with food or juice it. If you swallow the clove intact you will not convert the allicin to its active form.
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You will Love Dr Dr Mercola's BLOG: Consuming fructose may actually affect metabolism in a way that leads to more fat storage. You can limit the fructose in your diet by cutting out one of the major sources in many people's diets, high-fructose corn syrup. This substance is in not only soft drinks and fruit juices, but also:
# Baked goods, breads and cookies
# Canned fruits
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# Jams and jellies
Broccoli Compounds are Cancer-Fighting Powerhouses
Six years ago, researchers found that men who ate two or more half-cup servings of broccoli per week had a 44 percent lower incidence of bladder cancer compared to men who ate less than one serving each week. Now researchers have isolated compounds from the vegetable that they believe are responsible for this effect.
They isolated compounds called glucosinolates from broccoli sprouts, which have been found to also fight breast cancer and ulcers. During chopping, chewing and digestion, these phytochemicals morph into nutritional powerhouses called isothiocyanates--compounds that are believed to play a role in inhibiting cancer.
In the experiments, the isothiocyanates hindered the growth of bladder cancer cells--and the most profound effect was on the most aggressive form of bladder cancer they studied.
While young sprouts naturally have higher concentrations of these phytochemicals than full-grown broccoli spears, eating the spears also provides health benefits.
This isn't the only broccoli compound that may have anti-cancer benefits, the researchers say there are at least a dozen other interesting compounds in broccoli that could affect various types of cancer. Not a broccoli fan? Broccoli isn't the only cruciferous veggie with health benefits, the plant's kin, which include cabbage, cauliflower, Brussels sprouts and kale, may all contain similar disease-fighting phytochemicals.