Cloves for Cancer

Did you know the pungent smell of garlic is the essence of all its incredibly powerful cancer fighting properties?

Many of you may instinctively write off garlic for its excruciatingly intolerable aroma.

Yet it’s the very nature of its garlicky smell that hold some of the most remarkable anti-inflammatory, anti-oxidative, antiseptic, natural antibiotic, and most importantly cancer preventing and inhibiting properties! 

In order to maximize the unbeatable benefits of garlic, 2 to 5 milligrams are recommended a day--1 clove equivalent to 1 milligram. [4]  However, fresh, chopped or squeezed garlic is essential.

Not only that but letting it sit for at least 15 minutes after they have been crushed releases a special enzyme that produces some amazing anti-cancer compounds! [5]

These special compounds have numerous remarkable functions including; 

Inhibiting & Blocking Cancer-Causing Substances

  • Garlic has been shown to be an effective inhibitor of cancer-causing substances. [3]

Enhancing & Protecting DNA

  • The preventative effects of fresh garlic have the incredible ability to protect our bodies DNA from damage caused by free radicals and oxidative stress. [1]

Reduce Cell Proliferation & Induce Cell Death

  • Freshly crushed garlic holds a key element in cancer prevention, allyl sulfide. [2]  

I know adding a couple cloves a day to your diet might seem like a daunting task.

Yet, garlic is an excellent complement in any salad, pasta, a great toast or pizza topper, and, if your feeling real daring, in a freshly juiced garlic shot!

For even more amazing and tricky ways to sneak this powerfully potent veggie into your daily diet get your copy of Breast Cancer Superfoods now.

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Now to address the elephant in the room—the rancid garlic breath. Here are three natural remedies you can add to the end of any meal that will help ward off the accursed garlic breath!

Hopefully garlic will seem just a smidge more tolerable to taste, so give it a try, your body will thank you!

Sources

  1.      Imai J, Ide N. et. at., Antioxidant and radical scavenging effects of aged garlic extract and its constituents, Planta med, 60(5):417-20, Outubro 1994,

  2.      Melino S, Sabelli R and Paci M. Allyl sulfur compounds and cellular detoxification system: effects and perspectives in cancer therapy. Amino Acids. 2010 Mar 6. Web.

  3.      Milner JA. Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and carcinogenesis. Advances in Experimental Medicine and Biology 2001; 492:69–81.

  4.      National Cancer Institute,. 'Garlic And Cancer Prevention', 2015. Web.

  5.      "Using Garlic To Kill the Cancer Fungus Microbe." DISCOVER HOW STRESS CAUSES CANCER AND HOW TO HEAL WITHIN …Web. 23 July 2015.