Garlic prevent Cancer

The ancient Egyptians believed the herb to be effective against an impressive list of 22 ingredients, and fed slaves with it to increase stamina and strength. In old Greece and Rome, dog bites, asthma, leprosy and bladder infections could be cured with garlic, while the middle agers thought it capable of preventing the plague. Louis Pasteur showed that it could kill bacteria, and during World War II, it was used as an antiseptic for wounds. The everyday diet should include between one and ten cloves of garlic, according to the experts, preferably in fresh form. But too much can cause flatulence, irritation of the gastric tract and, of course, bad breath.

Garlic has proven virtues. It can lower cholesterol, prevent the formation of blood clots, reduce blood pressure, prevent cancer and protect against bacterial and fungal infections.

What is done with garlic affects what it does? If the clove is cut or crushed, enzyme action within the plant cells creates a new compound called allicin; this is known to kill 23 types of bacteria, including salmonella and staphylococcus. If the clove is heated, a compound that can prevent arteries from clogging and reduce blood pressure and cholesterol levels is formed, which could be helpful in preventing heart attacks and strokes.

Garlic may be able to prevent cancer by stimulating the immune system to eliminate toxins and combat carcinogens, and because of this may work well in the fight against AIDS. It is also thought to be useful in curing fungal and yeast infections.

A favourite form of garlic is the chutney- garlic ground down coarsely with olive oil and a few roasted red chillies, then bottled and left in the sun for a few hours. Eat it with hot buttered toast, fresh phulkas or new-baked bread and heaven seems to burst in your mouth. But brush your teeth before telling anyone about it!