Various studies did show the ability of garlic in preventing and treating cancer, primarily caused by harmful chemicals, such as prostate cancer, stomach, colorectal (colon and rectum), breast, liver, skin, and lungs.
Garlic Against Cancer
Active substances in garlic, including vitamin 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 (cancer-triggering).
In the next phase of these components may prevent mutation of the gene, inhibiting the proliferation (growth / division) of cancer cells, repair damaged DNA structures, even stimulate cancer cells to commit suicide (apoptosis).
On the other side of garlic also acts as an antioxidant, removing toxins from the body, and kill the bacteria Helicobacter pylori that can trigger various kinds of stomach cancer.
How to Eat
Of course the active substances of garlic that depends on many things, such as garlic ground where it grows (effect on the levels of active substances garlic), the composition of other nutrients consumed along with it, also how to prepare and consume onion white itself. Combination with selenium, certain fatty acids (eg linoleic acid), and vitamin A, can enhance the ability of garlic to inhibit proliferation and increase apoptosis. But be aware that garlic processing power to turn off the work that anticancer substances. One minute it is processed in the microwave, there goes the anticancer properties of garlic. So also when heated in another cooking process.
So what? Should it be swallowed garlic raw?
Apparently simple. Mash garlic (made destroyed / soft) and then leave for 15 minutes before cooking (used as a spice in cooking). Within 15 minutes of it happening chemical reactions that activate the anticancer substances allyl sulfur in the upper class, which is not damaged even if cooked. But if destroyed immediately after cooking, the chemical reaction that did not happen, automatic anticancer properties disappear. If you want, garlic also be consumed raw. But still, should be destroyed once and left for 15 minutes. So what if garlic will be presented intact, 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 at all easy, using the garlic for the prevention and treatment of cancer? The price is cheap and easily available as well. Be warned, however, does not mean that garlic may be consumed carelessly.Do not think that the more consuming garlic the better the result.
The recommended dose for the consumption of garlic is fresh garlic 4-5 grams / day (about 1-2 cloves). If too much, besides causing the odor on the breath and skin, and sometimes cause allergies, digestive disorders (vomiting, diarrhea, irritability, excessive gas production), bronchial asthma, dermatitis, reduces the 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 improves the working of enzymes 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 chemotherapeutic drugs. Your treatment to be futile, right? Therefore, if you want to increase the consumption of garlic supplements or use products, consult your doctor.
Note:
Shallots and onions also have anticancer benefits, so treat the same as garlic in the cooking process.
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