Wednesday, July 31, 2013

Eating garlic cuts cancer risk by 50%, good vs heart disease

Live healthy and long

Repost from Newsmax Health by Sylvia Booth Hubbard  | July 26, 2013

Garlic, a common household spice, has been found by National Institute of Health to be able to reduce risk of certain cancer by 50%  -  breast, prostate, skin, stomach, bladder, and even colorectal cancer.  Some even suggest that its effectiveness in cancer prevention could be as much as 2/3! (for colorectal cancer)

Garlic which has been used as medicine since the time of Egyptians is also useful in prevention of heart disease and diabetes.  The Food Pharmacy book by Jean Carper discusses its various uses in depth

Certain organic sulfur compound in garlic (Diallyl Trisulfide) DATS inhibit growth and spread of cancer cells.

Garlic is found to be effective also in:

Low testosterone level - its use for a month can increase testosterone level

Diabetes - lowers BS level

Common cold - allicin is the active ingredient that fights cold

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