Various studies had demonstrated the ability of garlic in preventing and treating cancers, especially those caused by chemical substances harmless, such as prostate cancer, stomach, colorectal (colon and rectum), breast, liver, skin, and lungs.
Garlic
Garlic Against Cancer
Active substances in garlic include vitamins A, B, C, calcium, potassium, iron, carotene, and selenium. The most dominant in the fight against cancer is allyl sulfur components such as diallyl sulfide, diallyl disulfide, diallyl trisulfide, S-allyl cysteine, S-allylmercaptocysteine, allicin, and ajoene. These substances prevent the formation and activation of nitrosamines in the body, also blocked aflatoxin, azoxymethane, benzo (a) pyrene, etc., all of which are carcinogenic substances (triggers cancer).
In the next stage of these components may prevent mutation of the gene, inhibiting the proliferation (growth / division) of cancer cells, repair of damaged DNA structures, and even stimulate cancer cells to commit suicide (apoptosis).
On the other side of garlic also acts as an antioxidant, remove toxins from the body, and kill the bacteria Helicobacter pylori that can trigger a variety of stomach cancer.
How to Eat
Of course working active substances garlic depends on many things, such as the land where it grows garlic (effect on the levels of active substances garlic), the composition of other nutrients consumed together with him, also how to prepare and consume onions white itself. Combination with selenium, certain fatty acids (eg linoleic acid), and vitamin A, can increase the ability of garlic to inhibit proliferation and increase apoptosis.
But be aware that garlic processing power can be deadly work anticancer substances that. One minute it is processed in the microwave, garlic loses efficacy as anticancer. So even when heated in another cooking process. So what? Should garlic swallowed it raw?
Apparently simple. Mash garlic (digeprak, thinly sliced, or diuleg) and let stand for 15 minutes before cooking (used as a spice in cooking). Within 15 minutes of it happening chemical reactions that activate anticancer substances allyl groups on the sulfur, which is not damaged even if cooked. But if destroyed immediately after cooking, the chemical reaction that did not happen, automatic properties antikankernya missing.
If you want, garlic can also be consumed raw. But still had to be destroyed once and left for 15 minutes. So what if garlic would be served whole, such as in pickles? Simply peel and cut some corners. Not bad, still have anticancer properties, though not as good as if destroyed.
Potential Hazards
Not so easy, using the garlic for the prevention and treatment of cancer? The price is cheap and easily available too. Be warned, however, does not mean that garlic may be consumed at random. Do not think that more and more consumption of garlic, the better the result.
The recommended dose of garlic consumption is 4-5 grams of fresh garlic / day (about 1-2 cloves). If too much, besides causing odor on the breath and skin, sometimes causing allergies, digestive disorders (vomiting, diarrhea, irritability, excessive gas production), bronchial asthma, dermatitis, reduces levels of protein and calcium in the blood, also reducing the production of sperm.
Too much garlic increases the risk of bleeding because of its ability to prevent blood clotting. Therefore, in patients who want or have recently undergone surgery, garlic consumption should be limited.
Garlic also increases enzymes work in the liver to remove toxins from the body. In healthy people this ability is very useful, but be careful, he can also throw the drugs that you swallow and chemotherapy drugs. Your treatment to be futile, is not it? Therefore, if you want to increase the consumption of garlic supplements or use products, consult with your doctor first.
