Health Benefits of Lemon

Lemon is an oval shape citrus fruit. Lemon is used as a beverage and an ingredient to some dishes to enchance its flavor. Lemon contains flavonoid a compound that contains antioxidant and anti-cancer properties.

Nutritive Values of Lemon : Per 100 gm.

• Vitamin B : Thiamine .04 mg.;
• Riboflavin : Trace;
• Vitamin C : 50 mg.
• Calcium : 40 mg.
• Phosphorus : 22 mg.
• Carbohydrates : 8.7 gm.
• Protein : .9 gm.
• Calories : 32
• Health Benefits of Lemon :
• As a natural antiseptic, the juice of the lemon will destroy harmful bacteria found in the cuts and other areas of infection.
• For toothache, apply fresh lemon juice on the painful area.
• For skin problems, the juice of the lemon should be applied directly to the skin and allowed to dry especially for acne and eczema, then remove with water with olive oil added. The juice is also good for the removal of blackheads, freckles and wrinkles.
• Lemon juice when applied to hair after rinsing it , will give shine and volume to your hair.
• Lemon juice helps to prevent and cure osteoarthritis.
• Helps to prevent diabetes.
• Lemon juice helps in preventing the development and progression of atherosclerosis.
• Lemon juice is a great liver tonic.
• The Amazing Health Benefits
  of Drinking Lemon Water
  
  
  
  After visiting some friends recently who drank copious amounts of water spiked with fresh organic limes and lemons from trees in their yard and freely offered this delicious concoction to all their guests, the following article reminded me of the value of our mutual dedication to planetary health and wellness through simple healthful remedies.
  There are basic lifestyle habits that are important to incorporate into your daily life, and this is certainly one of them. However, we are talking about organic lemons that are tree ripened. If you are buying commercial lemons from the store, learn kinesiology and muscle test the lemons you buy so that you know one way or another whether the lemons you are purchasing are actually therapeutic for you.
  “When life gives you a lemon... squeeze it, mix it with six ounces of distilled water and drink twice daily.”
  The value of eating lemons is reported by Jethro Kloss in his book Back to Eden:
  “The medicinal value of the lemon is as follows: It is an antiseptic, or is an agent that prevents sepsis [the presence of pathogenic bacteria] or putrefaction [decomposition of tissue]. It is also anti-scorbutic, a term meaning a remedy which will prevent disease and assist in cleansing the system of impurities.”
  Due to the digestive qualities of lemon juice, symptoms of indigestion such as heartburn, bloating and belching are relieved. By drinking lemon juice regularly, the bowels are aided in eliminating waste more efficiently thus controlling constipation and diarrhea.
  On page 659 of Back to Eden, Mr. Kloss points out that, “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile, and is very good in cases of malaria. Sufferers of chronic rheumatism and gout will benefit by taking lemon juice, also those who have a tendency to bleed, uterine hemorrhages, etc.; rickets and tuberculosis. In pregnancy, it will help to build bone in the child. We find that the lemon contains certain elements which will go to build up a healthy system and keep that system healthy and well. As a food, we find, owing to its potassium content, it will nourish the brain and nerve cells. Its calcium builds up the bony structure and makes healthy teeth.
  “Its magnesium, in conjunction with calcium, has an important part to play in the formation of albumen in the blood. The lemon contains potassium 48.3, calcium 29.9, phosphorus 11.1, magnesium 4.4. Lemons are useful in treating asthma, biliousness, colds, coughs, sore throat, diphtheria, la grippe [flu or influenza], heartburn, liver complaint[s], scurvy, fevers and rheumatism.”
  Since many people today suffer from what they used to call biliousness, it is important to edify our readers to the definition.
  Biliousness -- 1. A symptom of a disorder of the liver causing constipation, headache, loss of appetite and vomiting of bile. 2. excess of bile; a bilious fever.
  Why the lemon works so well
  On page 19 of A.F. Beddoe's book “Biological Ionization in Human Nutrition,” he states that: “Man does not live off the food he eats but off of the energy that is produced from the food he eats.”
  The energy you get from your food comes from the atoms and molecules of energy in your food. A reaction takes place as cationic food enters the digestive tract and encounters anionic digestive enzymes.
  To explain further, an ion is part of a molecule con-atom or a group of atoms that carry an electrical charge. Ions which carry positive charges are “cations.” Lemons are considered to be anionic, having more electrons (negatively charged ions) of energy as compared to cations (positively charged ions) in their atomic structure. Saliva, hydrochloric acid, bile and the stomach's other digestive juices are also anionic.
  Lemon is one of the only foods on the planet that has more anions than cations in its atomic structure.
  When considering the electromagnetic properties of food Dr. Beddoe points out that all foods are considered cationic with the exception of fresh, raw lemon juice. Some have suggested that the reason fresh lemon juice is similar to digestive enzymes is due to the low amount of sulfur in lemons. It should be noted that pasteurized and packaged lemon juice is cationic and, therefore, ineffective as a health remedy.
  Who Can Benefit From Lemon Water
  Dr. Beddoe continues on page 194: “Lemon water is used in every person that can tolerate it. That is, if there is no allergy to lemon (a very few have a true allergy to lemon) and no active ulcers, then all adults and most children should use the lemon water. The purpose of the lemon is to:
  1. provide a natural strengthening agent to the liver enzymes when they are too dilute.
  2. The liver can make more enzymes out of fresh lemon juice than any other food element.
  3. The lemon helps fix oxygen and calciums in the liver because it regulates blood carbohydrate levels which affect the blood oxygen levels.”
  In the above book, Dr. Beddoe also cites an article by Dr. Michael Lesser on the medical promise of citric acid in “Anabolism, Journal of Preventive Medicine.” He uses this article to validate the value of using fresh lemon juice daily: “It appears that citric acid, the major carrier of biochemicals in the body's energy system, shows important promise, primarily because of its excellent properties as a chelator. Its ability to form soluble complexes with calcium offers major promise in the successful treatment of pancreatic stones and has also been employed to dissolve kidney stones. Since calcium deposits are of major significance in the much greater problem of hardening of the arteries, citric acid may possibly contribute to a safe and effective reversal of this widespread degenerative disease.”
  Even though medical doctors are not currently employing lemon juice in the treatment of the above conditions, this article substantiates the fact that one of the benefits of fresh lemon water is the way the citric acid is able to act upon the body's systems differently than any other food.
  Lemon Remedies Published by Jethro Kloss in Back to Eden
  • For sore throat, dilute lemon juice with water and gargle frequently. Dilute one-half lemon juice with one-half water. It is even better to use straight lemon juice.
  • A slice of lemon bound over a corn overnight will greatly relieve the pain.
  • A slice of lemon bound over a felon [pus formation on a finger joint] will not fail to bring the pus to the surface where it can be easily removed.
  • To relieve asthma, take a tablespoon of lemon juice one hour before each meal.
  • For liver complaints, the juice of the lemon should be taken in a glass of hot water one hour before breakfast every morning.
  • To break up la grippe [flu or influenza], drink a large glass of hot water with the juice of a lemon added, while at the same time have the feet in a deep bucket or other vessel of water with mustard added to it. The water should be deep enough to where it comes nearly up to the knees. Keep adding hot water to the patient's tolerance and until the patient begins to perspire freely (about 20-30 minutes). Be sure there is no draft on the person while this is done. The patient should be near a bed so he can get in it easily and avoid any danger of getting chilled. If convenient, a full hot bathtub would be good in place of the foot-bath. The lemon water should be taken every hour until the patient feels that all the symptoms of the cold are gone.
  • A teaspoon of lemon juice in half a glass of water relieves heartburn.
  • For rheumatism, one or two ounces of lemon juice diluted in water should be taken three times a day: one hour before meals and at bedtime.
  • In cases of hemorrhage, lemon juice diluted in water and taken as cold as possible will stop it.
  • Scurvy is treated by giving one to two ounces of lemon juice diluted with water every two to four hours.
  • In excessive menstruation the juice of three to four lemons a day will help check it. Best to take the juice of one lemon at a time in a glass of cold water.
  Mr. Kloss explains how lemon juice can even help someone with stomach ulcers:
  “How can one with an inflamed or ulcerated stomach partake in the juice? Would not a strong acid like that of the lemon act as an irritant? That would depend on how it was taken. If in quantity, yes. But to take it very weak at first [diluted sufficiently in water], it will cease to burn. The sufferer afflicted with ulcerated stomach has to use great perseverance to affect a cure, and it can be cured if care and patience is used. The gastric juice in the stomach is four times as strong as lemon juice.”
  In these cases, I recommend one to two tablespoons of Aloe Vera Gel before the lemon water. Taking 500 mg. of Bromelin has also proven to be helpful.
  Buying a sweet lemon
  Some lemons are more sweet than others. A rule of thumb for selecting a lemon that is both sweet and high in mineral content, is to pick one that has a high specific gravity measurement and is heavy for its size. By comparing equal-sized fruit, the one with the greatest weight will have the most mineral content and sugar. A thick skinned lemon will not be as heavy as a thin skinned lemon and will not have the desired sweetness or mineral content.
  The method I use to ensure the purchase of sweet lemons is to look at the stem end of the lemon. There are two ends on the lemon. One end has a point where the blossom started to grow; the other end has a stem or a dimple where the stem used to be located. On the stem end of a highly mineralized, sweet lemon, you will see little lines radiating out of the stem like sunbeams. These little lines can look like a star shaped structure and is called a calyx. The calyx may have three, four, five or more points to the star. The greater the number of points on the calyx, the higher the mineral content of the lemon.
  How much lemon to use
  If you are in good health and weigh less than 150 pounds, squeeze the juice of one half a lemon (one ounce) into a glass of purified water and drink this mixture twice a day (one whole lemon a day.) If you weigh over 150 pounds, squeeze the juice out of an entire lemon (two ounces) into a glass of purified water and drink this mixture twice a day (two whole lemons a day.) The lemon juice can be diluted more according to taste.
  To help your body get the energy from the food you are eating, drink lemon water regularly. Next to drinking plain purified water, drinking lemon water daily is the most important thing you can do for your health.

10 Health Benefits of Broccoli

Broccoli is a veritable goldmine of nutrition. Here are 10 reasons why broccoli should be an essential part of your diet.

Nervous System
Broccoli contains a high amount of potassium, which helps maintain a healthy nervous system and optimal brain function, as well as promotes regular muscle growth.

Blood Pressure
Along with a high amount of potassium, Broccoli also contains magnesium and calcium that help regulate blood pressure.

Vitamin C
One cup of broccoli contains the RDA of vitamin C, an antioxidant necessary for fighting against free radicals. Moreover, vitamin C is an effective antihistamine for easing the discomfort of the common cold.

Bone Health Broccoli contains high levels of both calcium andvitamin K, both of which are important for bone health and prevention of osteoporosis.

Sun Damage
Broccoli is helpful in repairing skin damage thanks to the glucoraphanin it contains which helps the skin to detoxify and repair itself.

Immune System
One cup of broccoli bolsters the immune system with a large dose of beta-carotene. Trace minerals, such as zinc and selenium, further act to strengthen immune defense actions.

Cancer
Broccoli contains glucoraphanin, which with the body processes into the anti-cancer compound sulforaphane. This compound rids the body H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function.

Diet Aid
Broccoli is high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. Furthermore, a cup of broccoli has as much protein as a cup of rice or corn with half the calories.

Vision
Studies have shown that the carotenoid lutein helps prevent age-related macular degeneration and cataracts, as well as possesses anti-cancer effects. Additionally, broccoli is a good source of vitamin A that is needed to form retinal, the light-absorbing molecule that is essential for both low-light and color vision.

Heart Disease
The carotenoid lutein may also slow down or prevent the thickening of arteries in the human body, thus fighting against heart disease and stoke. The B6 and folate in broccoli also reduce the risk of atherosclerosis, heart attack, and stroke.

Health Benefits of Bananas

Bananas consist mainly of sugars (glucose, fructose and sucrose) and fiber, which
makes them ideal for an immediate and slightly prolonged source of energy

Reducing Depression

Bananas contain tryptophan, an aminoacid that can be converted to serotonin, leading
to improved mood

Anemia

Bananas are relatively high in iron, which helps the body’s hemoglobin function

Constipation and Diarrhea

Due to their content in fiber, they help restore a normal bowel function. In
addition, diarrhea usually depletes your body of important electrolytes (of which the
most important is potassium, contained in high amounts in bananas). They also contain
pectin, a soluble fiber (hydrocolloid) that can help normalize movement through the
digestive tract.

Eyesight Protection

Research published in the Archives of Ophthalmology has proven that adults
consuming at least 3 servings of fruit per day have a reduced risk (by 36%) of developing
age-related macular degeneration (ARMD), the primary cause of vision loss in older
adults, compared to persons who consume less than 1.5 servings of fruit daily.

Healthy Bones

Bananas are an exceptionally rich source of fructooligosaccharide, a compound
that nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria
produce enzymes that increase our digestive ability and protect us from unhealthy
bacteria infections. Thanks to fructooligosaccharides, probiotic bacteria can increase
both in number and functionality, increasing our body’s ability to absorb calcium.
In addition, green bananas contain indigestible short chain fatty acids (SCFAs) that are
very nutrient to the cells that make up the mucosa of the stomach. These cells, when
healthy, absorb calcium much more efficiently

Healthy Kidney

About 190,000 cases of kidney cancer are diagnosed each year.
Research published in the International Journal of Cancer has shown that daily
consumption of whole fruits and vegetables, especially bananas, is highly protective to
kidney health. The results show that, over a long timeframe (13.4 years), women eating
more than 2.5 servings of fruits and vegetable per day cut their risk of kidney cancer by
40%. Among the fruits, bananas were especially protective. Women eating bananas four to
six times a week halved their risk of developing the disease compared to those who did
not eat this fruit. The conclusion of the study is that frequent consumption of fruits
and vegetables, especially bananas, cabbage and root vegetables, may reduce risk of
kidney cancer. This is because bananas and many root vegetables contain especially high
amounts of antioxidant phenolic compounds, while cabbage is rich in sulfur, necessary for
effective detoxification of potential carcinogens.

Blood Pressure

Bananas are extremely high in potassium (about 4673mg), yet very low in sodium (1mg),
thus having a perfect ratio for preventing high blood pressure. So much so, the US Food
and Drug Administration has just allowed the banana industry to make official claims for
the fruit’s ability to reduce the risk of blood pressure and stroke.

Heartburn

Bananas have a natural antacid effect in the body, so if you suffer from heartburn,
try eating a banana for soothing relief.

Morning Sickness

Snacking on bananas between meals helps to keep blood-sugar levels up and avoid
morning sickness.

Smoking

Bananas can also help people trying to give up smoking. They contain vitamins B6 and
B12 they contain, as well as potassium and magnesium: these substances help the body
recover from the effects of nicotine withdrawal.

Ulcers

This is the only raw fruit that can be eaten without distress in over-chronicle
cases. It also helps reduce acidity and reduces irritation. Bananas stimulate the cells
on the internal stomach lining to produce a thicker mucus (which protects against acid).
Additionally, bananas contain protease inhibitors that help eliminate bacteria in
the stomach that have been pinpointed as a primary cause of ulcers.

Nerves

Bananas are high in B vitamins that have been shows to improve nerve function

Mosquito Bites

Many people report that rubbing the inside of a banana peel on a mosquito bite is
very effective in reducing itching and swelling

Stress Relief

Bananas are high in potassium, which helps normalize the hearthbeat and regulate the
body’s water balance. During periods of high stress, our body’s potassium levels tend to
be rapidly depleted: eating bananas is a healthy way to rebalance them without using
drugs

Stroke Risk

According to a study in The New England Journal of Medicine, eating bananas as part
of a regular diet can reduce the risk of death by strokes by as much as 40%

Health Benefits of Malunggay Leaves

Scientific name: Moringa oelifera

Malunggay leaves was once considered a "poor man's vegetables" but now it is known as a "miracle tree" or "nature's medicine cabinet" by scientists and health care workers from around the world because it is loaded with vitamins and minerals that can be an effective remedy against many kinds of ailments.

All parts of the malunggay tree are usable for nutritional and medicinal purposes - from the roots, trunk, and branches to the leaves, flowers, and seeds. The small, oval, dark-green leaves are famous vegetable ingredient in soup, fish and chicken dishes. The leaves can actually be eaten raw, but best added in meals due to its high concentration of nutrients. The roots is used to make tea, while the trunk, after it's scraped and squeezed for its juice is used to clean wounds.

Malunggay trees are generally grown in the backyards in countries of Southeast Asia, Central and South America, and Africa. It is said that these plants are "low maintenance," requiring little to no care.

Malunggay Products: fresh leaves or vegetables, powder or supplement form, tea. Some product where malunggay leaves is included are bread, oil (for cooking and cosmetic ingredients), shampoo and conditioner, ice cream, etc...

Health Benefits:

• Malunggay leaves helps strengthens the immune system.
• Malunggay can help restores skin condition, controls blood pressure, relieves headaches and migraines.
• Malunggay tea can help strengthen the eye muscles.
• Malunggay tea can help heal inflammation of the joints and tendons.
• Malunggay tea can prevent intestinal worms.
• Malunggay can help increase semen count.
• Malunggay help normalize blood sugar level therefore preventing diabetes.
• Malunggay has anti-cancer compounds (phytochemicals) that help stop the growth of cancer cells.
• Malunggay helps relax and promotes good night sleep.
• Malunggay tea is used to treat fever and asthma.
• Malunggay help heals ulcers.
• Malunggay is high in calcium (four times the calcium in milk), therefore lactating mothers are advised to consume malunggay leaves to produce more milk for their babies. The young malunggay leaves are also boiled and taken as tea.
• Malunggay contains three times the potassium in bananas.
• Malunggay contain four times the vitamin A in carrots.
• An ounce of malunggay has the same Vitamin C content as seven oranges.
• Malunggay leaves contain two times the protein in milk.
• Malunggay seed is used to clean dirty or polluted water.

Using Garlic To Kill the Cancer Fungus Microbe

Garlic has long been used to treat and cure cancer throughout the ages, dating back to Hippocrates who recommended his patients eat large amounts of crushed garlic to cure their cancer.

If you choose to take garlic as an anti-fungal to heal your cancer (see the Cancer-Fungus Link) a minimum amount to take would be 5-6 cloves of (crushed) garlic per day.  There are about 12 cloves per whole pod of garlic.  Let them sit for at least 15 minutes after they have been crushed.   This amount of time is needed to release an enzyme (allinase) that produces these anti-fungal, anti-cancer compounds.

You can eat the raw or cooked garlic as part of sandwiches or other meals.  Studies have shown that garlic supplements do not produce the same anti-cancer, anti-fungal results. 

The National Cancer Institute states:  “Protective (cancer) effects from garlic may arise from its anti-bacterial properties, or from its ability to block the formation of cancer-causing substances, halt the activation of cancer-causing substances, enhance DNA repair, reduce cell proliferation, or induce cell death. The National Cancer Institute, part of the National Institutes of Health, does not recommend any dietary supplement for the prevention of cancer, but recognizes garlic as one of several vegetables with potential anti-cancer properties.”
http://www.cancer.gov/cancertopics/factsheet/Prevention/garlic-and-cancer-prevention 

Below are a list of studies undertaken demonstrating the effects of garlic to treat and cure cancer.

1. Natural Killer cells are the most powerful infection fighting cells in the white blood cell arsenal. NK cells kill cancer cells, viruses, fungus and bacteria. A study published in the German Medical Journal "Deutsche Zeitshrift" reports on the results of 7 patients taking 5 grams of garlic daily. They said that "6 of the 7 patients had normal NK cell activity after 6 weeks and that all had normal NK activity after 12 weeks."
2. BBC News:  Scientists have uncovered fresh evidence that garlic can protect against some forms of cancer. The research, by a team from the University of North Carolina at Chapel Hill, shows that people who eat raw or cooked garlic regularly cut their risk of stomach cancer by about a half compared with those who eat none.  They also cut their risk of colorectal cancer by as much as two-thirds. Lead researcher Professor Lenore Arab said: "There seems to be a strong, consistent protective effect for people who are regular garlic consumers.  "It doesn't matter if they're consuming garlic in China or in the United States, the effect is still there." However, the researchers found no such benefit from taking garlic supplements. Professor Arab said it might be possible that this could be that the active ingredients are being destroyed in processing or by sitting on store shelves for a long time.  The researchers based their findings on data from 22 previous studies from around the world on the impact of garlic on cancer.  Many scientists believe garlic helps prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.
3. The biggest study ever conducted in the history of garlic supplementation, a 7 year long clinical study was undertaken to determine aged garlic extract effects on stomach cancer and serious digestive problems that can lead to gastric cancers. It was performed through collaboration of National Cancer Institute (NCI) and leading Chinese researchers, who tested to see if aged garlic supplementation would significantly affect or reduce precancerous gastric lesions. The clinical study was double-blinded and randomized, with over 3,000 human subjects. It was led by Dr. Mitchell Gail at NCI and Dr. Wei-Cheng You at the Beijing Institute for Cancer Research.

Preliminary results of this study showed that people with the highest intake of allium-containing vegetables, like aged garlic, had only 40% of the risk of gastric cancers as those who rarely ate them.  Also from the Chinese study was another surprising finding: when researchers used aged garlic extract in combination with antibiotics to treat people with precancerous stomach lesions caused by the Helicobacter pylori bacteria, 76% were completely healed. “It’s a very large and long-term study. We’re still sifting through the data, but we expect to report on it by the end of this year,” said Dr. Gail.

4. Professor Michael Wargovich at the University of Texas studied the effects of two major purified components of garlic - dialylsulphide (DAS) and S-allyl cysteine. He tested these compounds on two animal carcinoma models and found that tumors could be reduced by 50 to 75% He then gave his controls a prophylactic dose of garlic and then deliberately tried to induce a virulent form of esophageal cancer. He found that garlic completely prevented his experimental controls from becoming infected. He concluded that although the precise mechanism may not be clear, the administration of well tolerated garlic products may confer protection from cancer.

5.  In Dr. Earl Mindell's Garlic: The Miracle Nutrient, a 1957 study in the journal Science reported that researchers incubated sarcoma tumor cells with the garlic compound Allinase and S-ethyl-L-cysteine sulfoxide, then injected the tumor cells into mice. Tumor growth was completely inhibited and the mice survived beyond the sixth month observation period according to researchers.  Mice injected with the tumor cells only (without the garlic compound), survived only 2 months.

In another study, for cancer, it is found to be effective. Trasplanted tumours of Jensen sarcoma in rats regressed, and in some cases, completely disappeared after the injection of 1-3 mg of 'Allicin', an active fraction of garlic was given directly into the tumour.  

"In 1973," Mindell continued, "a Japanese researcher treated a variety of tumor cell types with fresh garlic extract, then injected the tumor cells into mice. According to the results published in the Japanese Journal of Hygiene, tumor development in the mice was 'reversed.' The same researcher was successful in inhibiting mammary tumors and other sarcomas with a solution of fresh garlic extract."  Hippocrates, the famous Greek physician, prescribed eating garlic as treatment for cancers.

6.  In a study which appeared in a recent 1997 issue of the American Journal of Clinical Nutrition, New York City's Memorial Sloan-Kettering's John T. Pinto, Ph.D., and colleagues, looked at the effects of major water-soluble compounds derived from aged garlic extract (S-allylcysteine and S-allylmercaptocysteine) on cultured (test-tube) human prostate cancer cells. The study found: 1) "Within 30 minutes of exposure" to either of the compounds, proteins that are usually "hopped up" (present at heightened levels) as prostate tumors grow were suppressed; 2) intracellular levels of the reduced (antioxidant) form of glutathione were increased; and 3) a special enzyme (ornithine decarboxylase) which helps produce those "bad-guy" proteins was blocked.

A series of breast cancer studies by Pennsylvania State University's J.A. Milner, and colleagues (Carcinogenesis, 1992 & 1993 and Journal of Nutrition, 1996) reported that aged garlic extract significantly prevented [blocked] breast cancer in both the beginning (initiation) and later (promotion) stages. The compound, S-allylcysteine (SAC), by itself, also reduced the initiation of breast cancer.

7.  A study conducted by scientists at the Medical University of South Carolina [MUSC] have proven that garlic and its organo-sulfur compounds are effective inhibitors of the cancer process in glioblastoma, a type of brain tumor equivalent to a death sentence within a short period after diagnosis.

Swapan Ray, Ph.D.(MUSC Neurosciences/Neurology associate professor), Naren Banik, Ph.D. (MUSC Neurosciences/Neurology professor), and Arabinda Das, Ph.D. (MUSC Neurosciences/Neurology post-doctoral fellow) studied three pure organo-sulfur compounds (DAS, DADS, and DATS) from garlic and the interaction each had with human glioblastoma cells. All three compounds demonstrated efficacy in eradicating brain cancer cells, but DATS (with three sulfur atoms) proved to be the most effective, lending more support to previous studies of that particular compound. The study will be published in the September issue of Cancer, which is the premier journal of the American Cancer Society (ACS).

Cancer cells are known to have an incredibly high metabolism, as they require much energy to divide cells for rapid growth. In this study, it has been shown that garlic compounds produce reactive oxygen species in rapidly growing brain cancer cells, essentially gorging them to death with activation of multiple death cascades.

"This research highlights the great promise of plant-originated compounds as natural medicine for controlling the malignant growth of human brain tumor cells," Ray said. "However, more studies are needed in animal models of brain tumors before application of this therapeutic strategy to brain tumor patients."

Banik is highly enthusiastic about this discovery. "Our basic studies will eventually be translated to the clinics for patient care. Although we may have to wait several years before its application to humans, the significance of this discovery is enormous. The benefits from this research to brain cancer patients will bring great satisfaction to the researchers and clinicians who are now trying to find a successful treatment for this devastating cancer."

Although there are several more steps, including animal and human trials, before brain tumor patients could receive garlic compound-based treatments, Ray and Banik are optimistic about the possible applications of their discovery to patient care. Garlic-derived organo-sulfur compounds are small molecules that would not necessarily require complicated methods of delivery for treating brain tumor patients, the scientists said, and by virtue of their natural origin are probably better for the human body than synthetic treatment options.

Ray has already received two R01 grants (combined funding of approximately $2.5 million), one from the National Cancer Institute (NCI) and another from the National Institute of Neurological Diseases and Stroke (NINDS), to support his neuro-oncology research program. He has a productive research team that includes five post-doctoral fellows.
As for those who seek to take advantage of any potential anti-cancer benefits from garlic now, certain rules apply. Ray said people should cut and peel a piece of fresh garlic and let it sit for fifteen minutes before eating or cooking it. This amount of time is needed to release an enzyme (allinase) that produces these anti-cancer compounds. Both Ray and Banik caution the public in eating too much garlic, noting that too much of it can cause diarrhea, allergies, internal bleeding, and bad breath and body odour, among other problems, so it is important to monitor garlic consumption.

8.  A major Japanese study by Hiroshima University Hospital, Deparment of Internal Medicine, Kawasaki Medical School, and Onomichi General Hospital, conducted a human clinical trial on the effect of Aged Garlic Extract (AGE) on colorectal adenomas (tumour growth).  Patients enrolled in this clinical study were between 40 and 79 y old, who were determined by colonoscopy to be carrying colorectal adenomas.  Among 51 enrolled patients (25 in the active group, 26 in the control group), 37 patients (19 in the active group, 18 in the control group) completed the study.

Two dosage preparations of AGE were used.  An active, high-dose form consisted of six capsules of high AGE, containing the equivalent of 2.4 mL of AGE daily.  The control, low-dose form consisted of six capsules, containing the equivalent of 0.16 mL of AGE daily.

Due to IRB approval and ethical reasons, in addition to the blinded manner, a low concentration of AGE was needed to function as the control preparation because patients in both groups carried colon cancer.  Each eligible subject was randomly assigned to each test preparation (high dose or low dose) in order of enrolment and took it at a dose of three capsules twice a day for 12 months. 

Follow-up large bowel endoscopy was performed at 6 and 12 months after intake of either preparation, and the endoscopists recorded the location and size of any and all colorectal adenomas (tumour growths).

The number of adenomas in the control group proportionally increased to 0.56 ± 0.22 (mean ± SE) at 6 months after study initiation, and 1.44 ± 0.41 at 12 months, whereas the number of adenomas in the active group was suppressed to 0.68 ± 0.38 at 12 months (P < 0.05).  The change in the total size of adenomas was similar to the number of adenomas, and there was a significant difference between the two groups both at 6 and 12 months (P = 0.04).

The number of adenomas increased to 0.50 ± 0.29 (n = 4) at 12 months in the control group, whereas those in the active group decreased to 0.63 ± 0.32 (n = 8) at 12 months.  The total size of adenomas during the period of 6 to 12 months increased to 2.56 ± 1.04 mm (n = 9) in the control group and decreased to 0.86 ± 1.08 mm (n = 14) in the active group compared with the control group (P = 0.03).

Conclusions: The results of this trial, and of previous epidemiological and basic studies that are supportive and consistent with this trial, suggest that Aged Garlic Extract (AGE) has a suppressive effect on progression of colorectal adenomas in humans.  This effect seems to be multi-factorial and reduces many risk factors of cancer.  It is urgently necessary to perform larger scale investigations to confirm this trial and its positive effects.

History

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  Raw garlic has a distinguished history. Egyptians, Greeks and Romans used garlic for its health benefits. Louis Pasteur used garlic to kill bacteria and, at the beginning of the 20th century, physicians used garlic to treat tuberculosis. According to USA Today, Science 101, Russians refer to it as the "Russian penicillin." Garlic was also used to treat cholera and typhus.

FEATURES

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  When garlic is crushed, its health-promoting properties are released. Allicin is an antibiotic and an anti-fungal. Garlic also contains Vitamin B, enzymes, minerals and flavonoids, which attack cancer-causing free-radicals. Garlic's composition offers many healing possibilities. Raw garlic has a couple of side effects. Breath is an issue that can only be resolved by time or a sauna. Do not eat more than 3 cloves a day. Garlic is known to cause stomach problems.

TYPES

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  Garlic comes in a variety of forms. Health food stores stock shelves with many different brands of garlic pills. Garlic is easily found in its natural state. Raw garlic is available at every grocery store. Only raw garlic will provide anti-bacterial or anti-viral properties. Raw garlic also comes chopped in jars, in powder or salt seasonings. All of the ways that raw garlic is packaged are beneficial. Some maintain that one should only use organic garlic, which has added benefits; that is wise advice for all foods. Ingest raw garlic by chewing a couple of cloves a day.

BENEFITS

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  Multiple studies have shown evidence that garlic has attributes that relieve or prevent a range of illnesses. Raw garlic is attributed with lowering cholesterol (some say more often in women than men). On the other hand, an NIH study in 2007 showed that, according to the parameters of the trial, garlic does not significantly lower cholesterol in people with raised cholesterol levels. A chemical, ajoene, found in garlic gives garlic anti-coagulant properties that work far better than baby aspirin as a blood thinner. People who regularly eat garlic may have lower incidences of certain cancers, such as colon cancer. In lab animals, garlic is showing to block every kind of cancer. Garlic can ease sore throats, relieve sinus congestion, and it promotes a healthy immune system.

CONSIDERATIONS

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  The health claims that surround garlic are not yet considered to be valid health claims by the Food and Drug Administration. Pill forms of garlic are available and have the added attraction of not producing one of garlic's less appealing side effects, garlic breath. However, in many cases, people experience garlic's health properties in raw or cooked forms. There is no standard for producing garlic in supplement form, so effects vary from one manufacturer to another. If considering using garlic for any of its health benefits, consult a health care provider

  
  

  NSTRUCTIONS

  
  
  

  Things You'll Need

  
  

  • 2 cups water
  • 6 garlic cloves, chopped
  • 1/2 cup honey
  • 1/2 cup of the fresh lemon juice

  1. • 1
       Chew on a raw, peeled cloves of garlic. The allisin will be absorbed directly into your system through your tongue. If the taste is too strong, chop a clove into smaller pieces and swallow these as you would tablets. Take 3 to 5 cloves a day.
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       Use garlic honey as an antibiotic cough syrup. Peel and crush 4 garlic cloves. Blend the crushed cloves with a tablespoon of honey. Take one teaspoonful 3 times a day. Garlic honey is great as a sore throat remedy too.
     • 3
       Use garlic oil as antibiotic eardrops. Crush 5 garlic cloves. Place the crushed garlic in a jar and add 1/4 cup of extra virgin olive oil. Let steep for three to five days at room temperature. Strain and store the garlic oil in the refrigerator for up to six months. Put 2 to 3 drops into the infected ear and loosely plug it with a cotton ball. Use this three times a day for up to 4 days.

     USE GARLIC TEA AS AN ANTIBIOTIC

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       Place the water and cloves in a saucepan and bring it to a boil.
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       Remove the pan from the heat. Stir in the honey and lemon juice. Strain into a warmed teapot.
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       Sip half a cup three times a day. You may drink it hot or cold. Refrigerate the remaining tea

  
  

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  TIPS & WARNINGS

  • Crushing, bruising, chopping and chewing garlic releases and activates allicin, its antibiotic component.
  • Eat garlic raw for maximum effectiveness. Garlic is at its medicinal best when eaten raw; cooking it tends to destroy allicin.
  • Obtain your olive oil from an unopened bottle unless you have a open bottle has been refrigerated.
  • Take great care when applying garlic directly to the skin, as it may cause burns.
  • Don't use garlic as a remedy if you are on blood thinning medication
  • Don't use garlic oil for an external ear infection or if you have a punctured eardrum