In addition to being one of nature’s most powerful antioxidants and antibiotics, garlic also may cut your risk of certain types of cancer IN HALF. That’s right, in half. If this doesn’t convince people that raw, fresh garlic is something you should incorporate into your diet as often as possible, I don’t know what would!
New studies show that eating raw, pulverized garlic every day reduces the risk of lung and bowel cancer (and possibly others as well, these were two that were studied thus far) quite dramatically – as much as 40% and possibly even more. It is thought that the primary reason behind the drastic reduction in cancer risk is the compound allicin.
The amount of garlic consumed in patients that saw this potent anti-cancer benefit was typically the equivalent of 1-3 full cloves of garlic a day. It is unclear whether there is a particular compound that causes this potent effect against lung and bowel cancer or whether it is more of a synergy between several of the potent compounds and antioxidants found in garlic.
Researchers think that even people who may have pre-existing lung tissue damage and current and past smokers can benefit from this anti-cancer effect. After all, lung tissue can be damaged by many other toxins other than cigarette smoke such as environmental pollution, toxic household sprays and deodorizers, and a variety of other inhaled tissue toxins.
Garlic also has often been cited as being good for cholesterol and extremely heart healthy according to numerous other studies on the subject. It has shown that it can be a powerful vasodilator meaning it helps keep the blood vessels open and relaxed so blood can flow more freely, and it also has shown a benefit in keeping unhealthy cholesterol levels down.
How to eat it without upsetting your stomach or affecting your breath as much
Garlic has a bad rap for giving you a pungent smell on your breath. It can linger for hours unless you follow the method I use when I chew and swallow whole cloves of fresh garlic.
It’s best to swish water around in your mouth, chewing the garlic at the same time. This ensures the garlic is really pulverized since this is how the powerful compound allicin is released from the cloves and may be properly digested and absorbed by the body.
If you don’t chew it with water in your mouth, you’ll be surprised at how HOT the spice actually is in its raw form. You may even get yourself a little bit of a belly ache if you don’t take it properly because it is extremely potent.
Danna Norek founded AuraSensory.com which offers a growing line of natural and highly effective body, skin and hair care products including a popular antioxidant skin cream and hyaluronic acid serum.
Sources for this article include:
http://www.foodconsumer.org/newsite/2/Cancer/garlic_green_tea_lung_cancer_0814130620.html
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