Saturday, 2 November 2013

Cancer Fighting Foods – GARLIC

Garlic is a very powerful ANTI-CANCER spice. Studies all over the world have shown it to lower the risk of developing all types of cancers especially COLON, STOMACH. and INTESTINAL cancer. It has strong antibacterial properties as well as the ability to block formation and halt activation of cancer-causing substances.

It can also enhance DNA repair; slow down cell reproduction and, like Turmeric and Oregano, induce apoptosis (the process of programmed cell death (PCD) that may occur in multicellular organisms. Biochemical events lead to characteristic cell changes (morphology) and death. These changes include blebbing, cell shrinkage, nuclear fragmentation, chromatin condensation, and chromosomal DNA fragmentation).

The benefits of GARLIC depend on what kind of garlic you eat and how it is prepared. Most studies have found garlic to be equally effective whether it is raw or cooked; however, if you cook the garlic, wait at least 15 minutes after peeling before you cook it. You can also get the benefits from garlic power or compressed garlic oil.

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