| Garlic belongs to the Allium family of vegetables | | | | carcinogens which are used as preservatives in some |
| which also includes onions, chives, shallots and leeks. | | | | foods. Studies have linked garlic, onions, leeks and |
| Current research has shown that a number of readily | | | | chives to lower risk of cancers of the digestive |
| available foods such as garlic and onions that make | | | | system. The protective effect of garlic seems to be |
| up a healthy diet, actually have a major impact on | | | | greater than that of onions, even though onion |
| cancer prevention. These cancer fighting foods seem | | | | consumption has been shown to reduce the risk of |
| to have the ability to interfere with the development | | | | stomach cancer. Most of the available research |
| of cancerous tumors. Cancer fighting foods all contain | | | | comes from epidemiologic observational studies |
| large amounts of certain phytochemicals. | | | | comparing populations who do or do not consume |
| Phytochemicals were developed by nature to protect | | | | garlic and onions. Other studies are based on animal |
| plants against damage caused by insects, disease and | | | | trials and cell culture studies. The October 2000 issue |
| environmental stress. These phytochemical molecules | | | | of the American Journal of Nutrition had a summary |
| are the ones that give fruits and vegetables their | | | | of a number epidemiologic studies which showed that |
| brilliant colors, provide the smell to garlic and the | | | | people who consumed cooked or raw garlic on a |
| astringent taste to tea. It is very likely that these | | | | regular basis compared to those that ate little or |
| phytochemicals, not the vitamins and minerals, that | | | | none had about half the risk of stomach cancer and |
| are the source of the cancer prevention capabilities | | | | one-third less risk of colorectal cancer. These studies |
| of these healthy foods. | | | | did not show that garlic supplements had the same |
| Current research on the anti-cancer potential of the | | | | benefits. It should be noted that these studies are |
| Allium family - particularly garlic - seems to show that | | | | not yet verified by clinical trials in human populations. |
| these vegetables seem to reduce the incidence of | | | | Our garlic consumption in North America is much less |
| cancers of the digestive system. Studies have also | | | | than many other areas of the world even though |
| shown that garlic may also help prevent prostrate | | | | population areas where large quantities of garlic are |
| cancer. Garlic and onions contain allicin which is | | | | consumed seem to have significantly fewer cancers |
| unstable and breaks down into a number of | | | | of the digestive system. In the US, only 20% of the |
| phytochemical compounds including diallyl sulfide and | | | | population eats more than 2 grams of garlic per |
| diallyl disulfide which appear to increase the ability of | | | | week. Excessive garlic consumption can have adverse |
| immune cells to fight cancer and also break down | | | | effects including bad breath, allergic reactions, |
| cancer causing toxic substances. These sulfur-based | | | | stomach disorders and diarrhea. Freshly crushed garlic |
| phytochemicals fight tumor development and are | | | | should be our choice as a source for the anti-cancer |
| capable of neutralizing the effect of potential nitrite | | | | compounds we require. |