Cancer does not like Garlic: Best Cancer Fighting Foods **GARLIC

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Garlic is a very powerful ANTI-CANCER spice. Studies throughout the world demonstrate it to lessen the risk of developing all forms of cancers especially COLON, STOMACH. and INTESTINAL cancer. It has strong antibacterial properties along with the capability to block formation and halt activation of cancer-causing substances.

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Additionally, it may enhance DNA repair; slow down cell reproduction and, like Turmeric and Oregano, induce apoptosis (the procedure for programmed cell death (PCD) that will occur in multicellular organisms. Biochemical events cause characteristic cell changes (morphology) and death. These changes include blebbing, cell shrinkage, nuclear fragmentation, chromatin condensation, and chromosomal DNA fragmentation).

The advantages of GARLIC depend on what type of garlic you eat and how it is prepared. Most studies have discovered garlic to be equally effective whether it is raw or cooked; however, if you cook the garlic, wait at least 15 minutes after peeling before you cook it. You can also obtain the advantages from garlic power or compressed garlic oil.