Throughout the ages, garlic has been touted with healing just about everything, from the common cold to the Black Death! Current thinking is that it could help with blood pressure and cholesterol levels. Garlic is also a natural antibiotic.
This article, on Natural News, explains the active ingredient in garlic, and cites some research about garlic and cancer.
Garlic Potency – Allicin
A sulfur-based compound called alliin and an enzyme called alliinase are separated in the garlic’s cell structure when garlic is whole. Cutting garlic ruptures the cells and releases these elements, allowing them to come in contact with each other and oxygen to form a powerful new compound called allicin, which not only adds to the number of garlic’s health-promoting benefits but is also the culprit behind its pungent aroma and gives garlic its “bite.” Allicin is garlic’s strongest antimicrobial component.
By chopping garlic more finely, more allicin may be produced. Pressing garlic or mincing it into a smooth paste will give you the strongest flavor and may also result in the highest amount of allicin. Let it sit for five to ten minutes before eating or cooking. If cooking is required, do not expose to heat for longer than five minutes.
Garlic and Cancer
When garlic is a regular part of the diet, it has been shown in studies to help prevent cancer of the prostate, bladder, colon, stomach and breast. One study of 40,000 postmenopausal women showed a 50% reduction in colon cancer.
In addition, the article talks about pest and flea control. See the next page…