8 Products You Own That Are Tested On Animals Will Garlic Each Day Keep Cancer At Bay?

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Will Garlic Each Day Keep Cancer At Bay?

Garlic – an ancient herb with a modern mission against cancer!

Scientists have not yet gotten around to testing the ability of garlic to ward off vampires because scientists generally work the day shift while vampires work the night shift.

But soon we may see a test against something much more important than vampires: cancer.

At least, that’s the opinion of two researchers who have looked long and hard at all the primary trials focusing on garlic against cancer.

Now, they think, the time has come to remove the garlic (so to speak) and see what can be done beyond the realm of test tubes and laboratory animals. We just may have discovered, in this ancient human remedy, a new weapon against one of our health’s toughest enemies.

These researchers should listen to reason, we think. First, they learn as members of two important health organizations – the US National Cancer Institute (Judith Dausch, Ph.D., RD) and the American Cancer Society (Daniel Nixon, MD).

Second, they have come up with over 100 references to previous work exploring the health potential of garlic, especially as an anti-carcinogen.

The best we have so far is a 40-year long series of lab experiments, showing that when garlic is mixed with cancer cells, fed to mice, or injected directly into tumors that cause cancer, is either blocked or flexible.

What we don’t have until now is work showing that garlic can help people avoid cancer, or help get a sufficient immune response to destroy established cancer.

But there is some surprising indirect evidence that garlic may play an anti-cancer role in humans. And that came soon. Previously, a Kannada study found that in areas where garlic consumption was high (about 20 mg per day) the rate of colon cancer was only one-tenth as high as in areas where garlic consumption was low.

Another report from China – this one sponsored by the National Cancer Institute in the US – found a very similar effect. If you compare cancer rates in an area where the disease is very common, scientists found a 40 percent lower incidence among people who eat the most garlic or related vegetables, such as onions and scallions.

Dr. Nixon also reports that, “Consumption of garlic and onion has also been associated with a reduced incidence of colorectal cancer in Japanese Hawaiians.” And in Belgium, higher onion consumption has been linked to a lower risk of rectal and colon cancer.

The scientific community has been paying serious attention to the garlic-cancer connection since the late 50s when research from Western Reserve University, in Cleveland, showed that a chemical designed to resemble allicin, an important ingredient of garlic, has strong anti-cancer effects in mice.

Also, work from a Florida hospital found that people who ate two to three heads of garlic a day for three weeks showed significant improvements in the activity of white blood cells known as natural killer cells. When placed in a dish with many cancerous tumor cells, those cells destroyed more than twice as many tumor cells as cells obtained from people who did not eat garlic.

As the anti-cancer properties of garlic have been established, it is an important step forward – especially since it is natural and relatively free of side effects. Garlic, by the way, can set off allergic reactions in some people, and most can cause stomach-aches, not to mention a pleasant state of mind. Overall, however, thousands of years of culinary history show that garlic is a companion addition to the table, and is unlikely to cause serious trouble unless abused.

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