Can GARLIC fight cancer?

Since ancient times, garlic has been used for its anti-bacterial and anti-inflammatory curative properties before the arrival of antibiotics.

 

Garlic is a vegetable belonging to the Allium class of bulb-shaped plants, including onions, chives, leeks and scallions. It is commonly used for flavoring in cooking and is unique because of its high sulfur content. Other components found include arginine, oligosaccharides, flavonoids and selenium - all of which are beneficial to health.

The characteristic odor and flavor of garlic comes from sulfur compounds formed from allicin, the major precursor of garlic’s bioactive compounds, which are formed when garlic bulbs are chopped, crushed or damaged. Present in it are 33 different type of sulphur compounds (including Ajoene, allicin), 17 types of amino acids (all essential acids), germanium, selenium, calcium, copper, magnesium, iron, potassium, zinc and vitamin A, B1, C.

Many conclusive studies have shown that garlic extracts are effective in resisting bacteria (staphylococcus, salmonella etc), fungus (candida ablicans, aspergilllus, niger), virus and other pathogens. This is very useful against prevention and treatment of cold and flu too. In fact, a 100mg of garlic extract (Allicin) has the same effect as 10 mg penicillin of anti-bacterial action.

Types of garlic preparations

Garlic fried in oil to add flavor to some main dishes loses much of its medicinal properties that can reduce blood pressure, stroke, heart failure, peripheral vascular disease and renal failure.

Garlic supplements come in different forms:

• Garlic essential oil is obtained by passing steam through garlic. Commercially available garlic oil capsules generally contain vegetable oil, but only have a small amount of garlic essential oil because of its strong odor.
• Garlic oil macerate products are made from encapsulated mixtures of whole garlic cloves ground into vegetable oil.
• Garlic powder is produced by slicing or crushing garlic cloves, then drying and grinding them into powder. This is used as a flavoring agent for condiments and food and is thought to retain the same ingredients as raw garlic.
• Garlic extract is made from whole or sliced garlic cloves that are soaked in an alcohol solution for varying amounts of time. Also available in powdered form.

Health benefits

+ For cardiovascular disease, garlic is effective in preventing thrombus (a blood clot formed inside an intact blood vessel) and helps to regulate irregular heartbeat. Its Ajoene content has been clinically tested and proven to be able to inhibit the formation of blood clots and regulate fibrinolytic activity, resulting in lowering of triglyceride and LDL cholesterol.

+ Garlic contains plenty of nutrients which as a detoxifying agent and helps to boost the immune system. The sulfur compounds in it can bind with plumbum, mercury, cadmium, arsenic and other heavy metals, to be expelled from the body.  As most of the processed foods is laced with harmful substances such as additives, coloring, preservative and flavoring, clearing them is crucial before any major damage occurs to the body.

+ Its vital components - Allicin, germanium, selenium, zinc, vitamin A, B1 and C can strengthen T cell and Macrophage, thus enhancing the bioactivity of natural killer cells to boost the immune system quickly.

+  Loaded with antioxidants essential to delay aging, improve rheumatoid arthritis, joint pain and other chronic diseases.

Can garlic prevent cancer?

Several population studies show an association between high intake of garlic and allium vegetables, and reduced risk of certain cancers, especially cancers of the stomach, colon, esophagus, pancreas, intestines and breast.

However, few clinical trials have been done on humans to examine the potential anticancer effects of garlic to-date. 

 

Allicin, selenium and germanium in garlic have been found to be effective anti-cancerous components. Basically, they block the formation of cancer-causing substances, halt the activation of cancer-causing substances, enhance DNA repair, reduce cell proliferation or induce cell death.

Even for patients who have undergone chemotherapy, garlic helps to inhibit the duplication and biosynthesis reaction of DNA in cancer cell. Since allicin works synergistically with chemo drugs, it may reduce the dosage required, thus minimising their side effects.

 

As all garlic preparations are not the same, it is difficult to determine the exact amount of garlic that may be needed to reduce cancer risk. Also, the active compounds present in garlic may lose their effectiveness with time, handling and processing.

In summary, the benefits are:

+  Anti-oxidation properties prevent active oxygen from damaging cells
+  Suppresses the cancer cell signal transmission function
+  Promotes apoptosis (death) of cancer cells
+  Enhances immunity to destroy cancer cells

Daily dosage

The World Health Organization’s (WHO) guidelines for general health promotion for adults is a daily dose of 2 to 5 g of fresh garlic (approximately one clove), 0.4 to 1.2 g of dried garlic powder, 2 to 5 mg of garlic oil, 300 to 1,000 mg of garlic extract, or other formulations that are equal to 2 to 5 mg of allicin.

Safety considerations

Although garlic has been used safely in cooking, excessive consumption can cause some side effects, other than strong breath and body odors.

+ Garlic occasionally causes allergies that can range from mild irritation to potentially life-threatening problems. Consuming fresh garlic bulbs, extracts or oil on an empty stomach may occasionally cause heartburn, nausea, vomiting and diarrhea.

+ In some animal and human studies, garlic can lower blood sugar levels and increase insulin. Diabetic patients have to be careful with its usage.

 + Garlic has been shown to interfere with several prescription drugs, especially the HIV medication saquinavir (brand names Invirase® and Fortovase®). In some instances, it can lower the serum levels of saquinavir by almost half.

+ Garlic also acts as a natural blood thinner to be avoided by pregnant women, patients undergoing surgery, and those taking blood thinners, such as warfarin.

+ Garlic bulbs are sometimes contaminated with the bacterium Clostridium botulinum which can grow and produce botulinum toxin in garlic-in-oil products that are not refrigerated and do not contain antibacterial agents.

+ Chemical burns, contact dermatitis, and bronchial asthma can occur when garlic is applied to the skin.

+ Garlic should be avoided by people who are prone to stomach conditions like ulcers, as it can worsen the condition or cause new ones.

 

+  As garlic wipes off our intestinal bacteria like antibiotics, replenishing friendly bacteria is much encouraged.

VIVA corner

VIVA Biogarlic is highly concentrated under low temperature to retain the bioactivity of Allicin and Ajoene. It contains capsicum, rutin, phytochemicals and other bioflavonoids, which are added to enhance absorption. The strong combination is beneficial for maintaining the cardiovascular system health and immune system health.

VIVA LIPOGUARD is the first product around that combines the goodness of fish oil and garlic with other proprietary ingredients such as antioxidants, phytochemicals and lecithin. The high concentration of EPA (30%) and DHA (20%) enables its efficacy to better many other fish oil products available in the market. The Garlic juice contained therein is in a concentrated form using high technology processing techniques under a low temperature to maintain the potency of Allicin in the garlic can help to lower triglycerides and cholesterol. An FDA report reviewing clinical studies on the effects of fish oil on LDL cholesterol also showed that VIVA LIPOGUARD was the only study out of 24 comparisons that can work effectively.

Old trick: For fungi infection within the ears, try putting slice of garlic into the eardrum to rid the bacteria.

To cure one fast, just place two drops of warm garlic oil into your aching ear twice daily for five days. This simple treatment can clear up ear infections faster than prescription meds, say experts at the University of New Mexico School of Medicine. To whip up your own garlic oil gently simmer three cloves of crushed garlic in a half a cup of extra virgin olive oil for two minutes, strain, then refrigerate for up to two weeks, suggests Teresa Graedon, Ph.D., co-author of the book, Best Choices From The People's Pharmacy. For an optimal experience, warm this mix slightly before using so the liquid will feel soothing in your ear canal.