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Food to Prevent Cancer  

Wednesday, October 24, 2012

Food to Prevent Cancer

In modern society garlic (Allium sativum) is believed to prevent heart attacks, blood clots, lower cholesterol, blood pressure, blood sugar levels, reduce gastric ulcer, detoxifying, killer bacteria / fungus / parasite, binding free radicals, and more others. True flavor of everyday dishes can cure cancer too?

Various studies did show the ability of garlic in preventing and treating cancers, especially those caused by hazardous chemical substances, such as prostate, stomach, colorectal (colon and rectum), breast, liver, skin, and lungs.

Garlic Against Cancer

Active substances in garlic, including vitamin A, B, C, calcium, potassium, iron, carotene, and selenium. The most dominant in the fight against cancer is allyl sulfur components such as diallyl sulfide, diallyl disulfide, diallyl trisulfide, S-allyl cysteine, S-allylmercaptocysteine, allicin, and ajoene. These substances prevent the formation and activation of nitrosamines in the body, also blocked aflatoxin, azoxymethane, benzo (a) pyrene, and others, all of which are carcinogens (cancer-triggering).

In the next phase components may prevent mutation of the gene, inhibits proliferation (growth / division) of cancer cells, repair damaged DNA structures, even stimulate the cancer cells to commit suicide (apoptosis).

On the other side of garlic also acts as an antioxidant, removing toxins from the body, and kill the bacteria Helicobacter pylori that can trigger a variety of stomach cancer.

How to Eat

Of course the work of active substances garlic it depends on many things, such as the soil in which it grows garlic (effect on the levels of active ingredients of garlic), composition of other nutrients consumed along with it, also how to prepare and consume onion white itself. The combination with selenium, certain fatty acids (eg linoleic acid), and vitamin A, can improve the ability of garlic to inhibit proliferation and increase apoptosis.

But be aware that the processing of garlic can turn off the power of the anticancer substances. One minute it is processed in the microwave, it's gone as anticancer properties of garlic. Likewise, when heated in the cooking process another. So what? Should garlic swallowed whole?

Apparently simple. Mash garlic (digeprak, thinly sliced, or diuleg) then let stand for 15 minutes before cooking (used as seasoning). Within 15 minutes it was a chemical reaction occurs that activates anticancer substances allyl sulfur in the upper class, which is not damaged even cooked. But if cooked immediately after being destroyed, the chemical reaction does not occur, automatic anti-cancer properties is lost.

If you want, garlic may also be consumed raw. But still it must be destroyed once and left for 15 minutes. So what if onions will be presented intact, such as in pickles? Simply peel and cut some corners. Not bad, still have anticancer properties, though not as good as if it were destroyed.

Potential Hazards

It's easy is not it, use garlic for the prevention and treatment of cancer? It's cheap and easy to come by anyway. But beware, not that garlic be taken carelessly. Do not think that eating more garlic the better the results.

The recommended dose of garlic intake is 4-5 grams of fresh garlic / day (about 1-2 cloves). If it is too much, besides causing the odor on the breath and skin, sometimes cause allergies, digestive disorders (vomiting, diarrhea, irritability, excessive gas production), bronchial asthma, dermatitis, reduced levels of protein and calcium in the blood, it also reduces sperm production.

Too much garlic increases the risk of bleeding because of its ability to prevent blood clotting. Therefore, in patients who want or have recently undergone surgery, garlic consumption should be limited.

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