A Better Cancer Detox
By Ty Bollinger
I love garlic. I can (and do) literally use it in just about every meal. It’s packed with flavor and adds a complex aroma. There are numerous health benefits of garlic and you can even fight cancer with garlic.
By now, you must have heard about the healing powers of garlic. It is naturally anti-inflammatory, anti-bacterial, anti-fungal, and anti-microbial.
Throughout history, it’s been used to prevent infections and protect from disease. While garlic may be as old as the pyramids, modern day scientific studies have confirmed the incredible health benefits of garlic and its active compounds.
Allicin is the most critical substance found in this member of the allium family (other allium members are onions, leeks, chives, and shallots). This sulfuric compound is what makes garlic a cancer-fighter.
Using garlic to fight cancer is honestly common sense. It has the ability to detoxify, lower free radical damage, and boost your immune system − so it’s a natural choice.
Cancer cells become damaged from dietary and environmental toxins, rampant inflammation, and a compromised immune system, to name a few. Garlic specifically targets these weak spots, giving you an extra layer of protection without dangerous side effects.
In laboratory settings, garlic appears to kill leukemia cells as well as slow the growth of tumors in prostate, bladder, colon, and stomach tissue. More human trials are needed, but there are many reasons to make garlic part of your anti-cancer lifestyle. Alongside the powerful effects of allicin, garlic also contains cancer-fighting quercetin.
Over several years, men and women who regularly consumed garlic in their diet had a 30% lower risk of colorectal, esophageal, and stomach cancers. The greatest benefits came from raw or chopped, cooked garlic… supplements didn’t have the same dramatic results.
Chemotherapy and radiation treatments ravage your immune system. If you’re currently undergoing conventional cancer therapies, including garlic in your diet can provide a 50% boost to your immune system. This is critical in helping cancer patients prevent colds, flus, and infections.
A garlic bulb or head contains between 10-20 individual cloves. They should be chopped, minced, or crushed raw to release the allicin. You shouldn’t cut up garlic after cooking because it loses many of its powerful antioxidant properties.
Eat it raw (or as close to raw) as you can for the maximum effects. When cooking, chop the garlic first and allow it to sit for 5-10 minutes while prepping other ingredients. This gives the allicin time to release and then cook as usual.
One of my very favorite ways to use garlic, is to make my mouthwatering garlic mashed cauliflower recipe. It’s a crowd favorite that your family will be begging for you to make weekly.
Every proven health benefit of this little vegetable is also going to help fight cancer. Garlic is good for your entire body… from baldness (it’s a thing) to colorectal cancer to athlete’s foot. There are no downsides to adding cancer-fighting garlic to your regular eating plan.
It may be considered a “stinking rose” but a little bad breath after your delicious salad made with chopped raw garlic is absolutely worth it to fight cancer, prevent colds, and detox from heavy metals!