The REAL Truth About Garlic’s Cancer-Killing, Infection-Reversing Abilities (and how to eat it!)

Garlic. You can smell it from a mile away. It’s a popular ingredient in recipes. And scientists love it due to its high performance in research labs.

But did you know that garlic can save your life? If you don’t already, you’re about to.

This piece of advice dates back to Ancient Greek times when Hippocrates would prescribe garlic for treating various medical conditions.

What is garlic?

Garlic is a vegetable that belongs to the Allium class of bulb-shaped plants (onions, chives leeks and scallions also belong to this group). It is commonly used in cooking to enhance the flavour of foods. However, it can also be used for medicinal purposes.

The benefits of garlic stem from its ingredients: sulfur, arginine, oligosaccharides, flavonoids, and selenium. These are all beneficial to our health.

How does garlic benefit me?

Garlic contains allicin, a chemical that is responsible for the strong smell of garlic, as well as the vegetable’s anti-bacterial properties and abilities. Allicin is known for its positive effects, such as preventing the common cold and reducing the risk of cancer.

Garlic has been proven to provide people with a variety of health benefits:

• Eating garlic can reduce the risk of developing colon, rectal, breast, lung and stomach cancers, research suggests. It does this by blocking the formation of cancer-causing substances, enhancing DNA repair, reducing cell proliferation and destroying the cancerous cells.
• Garlic helps to reduce blood pressure.
• Softens hardened arteries so that you can continue to stretch and flex as you age.
• Good for the skin: used to treat athlete’s foot and warts.
• Treats fevers, coughs, headaches, stomach aches, gout, sinus congestion, and other health conditions.
• Fresh garlic kills bacteria, such as E. coli and Salmonella.

How should I eat it?

In order to reap the full benefits of garlic, it must be consumed properly. Adding two helpings of raw garlic to your diet each week can reduce the risk of development lung cancer by almost 50 percent.

To protect against cancer, you should peel a piece of fresh garlic and let it sit for fifteen minutes prior to eating it. While you are waiting, the garlic will release an enzyme that produces the anti-cancer compounds. To release these compounds, the bulb should be chopped, crushed, or damaged. This will give way to the chemical, allicin, allowing the garlic to meet all of your nutritional and health needs.