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 THE GOOD SOUTHERN DOC SAYS: HELP PREVENT CANCER WITH GARLIC!
Posted byadmin on Wednesday, August 01 @ 00:00:00 CDT
Contributed by admin
Garlic has been a companion to humans for thousands of years. Recorded history tells us that garlic was consumed in large quantities by the workers at the construction sites of the pyramids in ancient Egypt.
The parent compound in garlic that is indirectly responsible for health and therapeutic effects is called alliin. In an intact or whole clove of garlic, alliin is inactive, but when the garlic clove is crushed or chopped, the alliin is converted to allicin, a biologically active compound. Allicin will then spontaneously break down into a number of other compounds that have health promoting effects. Allicin also gives garlic its characteristic smell. The enzyme responsible for this chemical conversion is called alliinase. In the past year, researchers have learned important information about the enzyme alliinase. The biologically active allicin is active when it is heated during cooking, therefore it is heat stable. The enzyme alliinase, however, is killed when it is heated. Much of this research is being conducted at Penn State by John A. Milner, Ph.D.
Dr. Milner suggests that when cooking garlic, you should crush or finely chop the garlic and let it sit for at least 10 minutes so that the enzyme alliinase has a chance to work. Again, alliinase only “turns on” when the garlic clove is crushed or chopped. After the garlic sits for ten minutes, cooking garlic shouldn’t reduce it’s health promoting properties. For example, roasted whole garlic will not possess many health promoting properties. The alliinase enzyme in roasted garlic has not been activated, and alliin has not been converted to allicin. In addition to the active breakdown products produced from allicin, garlic also contains a variety of minerals and vitamins A, B-1, and C. Allicin contains high levels of sulfur containing compounds that contribute to its health promoting properties. Recently it has been found that other compounds in garlic, called saponins, deliver health benefits as well. Saponins are steroids contained in garlic and these have been associated with cholesterol lowering effects.
Although many studies have tested garlics health promoting potential, and the herb has been used widely since ancient times, it is important to use caution when eating garlic to prevent and treat medical conditions. More studies are needed to assess what health risks may be connected with therapeutic dosages and to assess the type of garlic preparation and the amount that needs to be eaten to provide maximum benefits.
Already then it was known that garlic could boost stamina and help the body recover from fatigue. In addition, folklore tells us that garlic was used, both in the East and the West, for preventing colds or for treating stomach aches, and for healing scratches. Thus, the medicinal efficacy of garlic has been known for a long time, long before scientists began to seriously study this vegetable. In the following paragraphs, we will explain the many health benefits of garlic.
A major scientific discovery was made in 1942 when a substance called “allicin” was found in garlic by American scientists; it soon became clear that allicin was a major factor that contributed to the health benefits of garlic. Allicin has many valuable properties, but the most powerful one is its ability to resist or kill bacteria, as we will explain later in detail. The second major characteristic of allicin is its unique ability to team up with other substances which then increases its health benefits. In particular, it works with thiamine (vitamin B1); the two combine to become allithiamine, a more powerful force than thiamine to repair the body. Thirdly, in 1936 in Japan, garlic was found to contain a substance called “scordinine” which is effective for increasing stamina, for helping the body recover from fatigue, and for promoting metabolism. After these initial discoveries, scientists have researched the health benefits of these substances in more detail, and the following facts are now known:
The Power of “allicin” and “scordinine”:
The antibacterial properties of allicin are so extraordinary that, even when diluted to 120 thousandth, it is powerful enough to annihilate the devastating effect of cholera, typhoid, and dysentery bacteria. This is because allicin penetrates the bacteria and destroys their proteins, thereby limiting their destructive attacks on a healthy body. Needless to say, allicin is all the more effective when it encounters less powerful bacteria, such as the cold and influenza viruses.
The other remarkable health benefit of allicin is its ability to combine with thiamine to form allithiamine, which has the same properties as thiamine and yet works more effectively than thiamine itself. Now, a brief explanation of what thiamine does inside the body is in order here. Thiamine is responsible for the creation of energy that our body needs. Energy is generated from glucose; thiamine is indispensable in the process of dissolving glucose and thus generating energy. If the body lacks in thiamine, it cannot produce enough energy, and a person feels tired and lacking in stamina. One problem with thiamine, however, is that it is not readily absorbed and is thus easily flushed out of the body. Allithiamine, on the other hand, does not have this problem. In particular, its advantages are as follows: a) The amount of vitamin B1 (thiamine) that the human body can absorb at one time is only about 10 mg, but an unlimited amount of allithiamine can be taken in by the body; b) Once inside the body, allithiamine remains inside the blood, so the body can store it in large amounts and use it as need arises.
The first experiments using scordinine were conducted on mice. It was found that scordinine-fed mice swam four times longer than scordinine-free animals and that there was a marked difference in growth between these two groups. Subsequent studies have shown that scordinine activates human metabolism, works inside the body in the same way as thiamine, and stimulates the hormone system to boost stamina.
Diallyl Sulphides
The diallyl sulphides obtained from garlic are less powerful than allicin but still provide some benefits to health. Diallyl sulphides are also less volatile than allicin. They do not degrade as quickly and, importantly, the health benefits survive cooking. Note that garlic still needs to be chopped or crushed to produce the sulphides - if garlic is cooked whole then it has almost no medicinal value or health benefits.
Diallyl sulphides do not share the antifungal properties of allicin. However they are good for the blood and circulation. The sulphides can help to lower the levels of “bad” cholesterol, hence garlic can help to keep the heart and cardiovascular system healthy.
Diallyl suphides also have a reputation for boosting the immune system and possibly even being effective against cancer. The garlic sulphides break down in the body within a few hours so for maximum health benefit it is best to have “a little often” as opposed to one large daily dose.
Other powerful substances in garlic
In addition to these important substances, garlic contains a great deal of other nutrients that are essential for the human body: proteins, fatty substances, minerals (inorganic minerals such as phosphorus, calcium, sodium, etc.), and amino acids (lysine, arginine etc.). Garlic also contains a substance that has the same function as vitamin E which is known to improve blood circulation, to cleanse the blood, to increase red corpuscles, and to refresh cells by promoting the circulation of oxygen throughout the body.
Now, the ability of allicin to combine with other substances works here, too. This time, it teams up with a fatty substance to become fatty allicin which works in the same way inside the body as vitamin E. As a result, this fatty allicin is effective not only for aging of cells and for beautifying the skin, but also for cleansing the blood and for making the blood circulation smoother because of its antioxidant activity.
Garlic and Cancer
Ever since a report came out of the United States showing that a liquid extracted from garlic can control the growth of cancerous cells in cancer patients and thereby prolonging their lives, many studies have been conducted on this subject throughout the world. It is now suspected that a mineral called “germanium” found in garlic may have something to do with the effectiveness of garlic against cancer, but more studies are needed to find out how garlic works on cancerous cells.
Indeed, the first scientific report to study garlic and cancer was performed in the 1950s. Scientists injected allicin, an active ingredient from garlic, into mice suffering from cancer. Mice receiving the injection survived more than 6 months whereas those which did not receive the injection only survived 2 months.
Many studies showed that the organic ingredient of garlic, allyl sulfur, another active ingredient in garlic, are effective in inhibiting or preventing cancer development. Many observational studies in human being also investigated the association of using garlic and allyl sulfur and cancer. Out of the 37 studies, 28 studies showed evidence that garlic can prevent cancer. The evidence is particularly strong in prevention of prostate and stomach cancers. This particular study looking at the risk of stomach cancer was especially interesting. This study was conducted in China. Researchers found that smokers with high garlic intake have a relatively lower stomach cancer risk than smokers with low garlic intake.
A large-scale epidemiological Iowa Women’s Health Study looked at the garlic consumption in 41,000 middle-aged women. Results showed that women who regularly consumed garlic had 35% lower risk of developing colon cancer. It is thought that the allyl sulfur compounds in garlic prevent cancer by slowing or preventing the growth of the cancer tumor cells.
Garlic Key Message: In order to maximize the health benefits of garlic, it is suggested to wait 15 minutes between peeling and cooking garlic to allow the enzymatic reaction to occur to retain some health benefits of garlic. If you use garlic supplements, use the enteric coated tablets so that the healthy ingredients can survive the stomach and be absorbed into the bloodstream in the small intestines Please be cautious if you are taking garlic supplements and blood thinners such as aspirin and warfarin at the same time. Garlic supplements will further thin your blood. In addition, it is suggested to discontinue garlic supplementation at least 7 days prior to surgery.
Garlic and Cholesterol
There are now over 12 well designed studies published around the world that confirm that garlic in several forms can reduce cholesterol. Most recently researchers in Oxford and America have published some summaries of all the good data on garlic.
Garlic as lipid lowering agent - a meta analysis. The authors state that garlic supplements have an important part to play in the treatment of high cholesterol and that this paper reviews all the published and unpublished data from around the world. Overall a 12% reduction in total cholesterol was shown over a placebo and that this reduction was normally evident after only 4 weeks treatment and that this was likely to persist for as long as the study was in progress.
The largest study so far was conducted in Germany where 261 patients from 30 general practices were given either garlic powder tablets or a placebo. After a 12 week treatment period mean serum cholesterol levels dropped by 12% in the garlic treated group and triglycerides dropped by 17% compared to the placebo group.
Garlic-Why Eat It?
Garlic is one of the most potent and—from a health perspective—most powerful members of the onion family (Allium). Most of the health benefits derive from the more than 100 sulfur compounds it contains, especially allicin, which is responsible for garlic’s characteristic scent and flavor. Allicin is formed when the garlic bulbs are crushed, chopped, or chewed. Among the promising health benefits of garlic are that it may protect against stomach and colon cancer, slow the buildup of artery-clogging plaque, prevent the formation of blood clots, help lower blood pressure, reduce the chances of infection, improve nasal congestion and sinusitis.
References:
Tsang, Gloria, RD - Benefits of Garlic in Cancer
Silagy CS, Neil HAW, 1994, The Journal of the Royal College of Physicians, Vol 28 No 1:39-45
WholeHealthMD Reference Library
Dr. Bellamy's fantastic pepper products can be bought at www.datilsupreme.com . Contact him at datilsupreme@usa.com
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