Raw Garlic Reduce Lung Cancer

Scientific name:  Allium sativum

Oter names:       Ail, Ajo, Allii Sativi Bulbus, Camphor of the Poor, Clove Garlic, Da Suan, Garlic Clove, Garlic Oil, Lasun, Lasuna, Nectar of the Gods, Poor Man’s Treacle, Rason, Rust Treacle, Stinking Rose.

   Nutrients present in 100grams of garlic

Calories                148.9cal

Total fat :               0.5g

Saturated fat             0.1g

Polyunsaturated fat       0.2 g

Monounsaturated fat        0 g

Cholestral                        0mg

Sodium                             17mg

Potassium                        401g

Total carbohydrate        33g

Dietary fiber                  2.1g

Sugar                             1g

Protein                         6g

Vitamin A                    1%

Vitamin A                    1%
Calcium                        18%
Vitamin B-6                 6o% Vitamin C                      39%
Magnesium                   6%       Modern science says  garlic is a powerful natural antibiotic. ·        Garlic  is a sulphurous compound and in general a stronger tasting clove has more sulphur  content,heady and pungent  smell  hence more potential medicinal value. It shows  anti inflammation in the body and act as an anti-oxidant and anti arthritic activity. ·        Previous research has suggested that the popular herb can ward off stomach cancer and colon cancer, South Australian scientists has  studied on garlic and they suggested that it could reduce the risk of bowel tumours . Resent investigation at Jiangsu Provincial Centre for Disease Control and Prevention scientists compared 1,424 lung cancer patients with 4,500 healthy adults after seeing their results patients  were questioned on their dietary and lifestyle habits, like how often they consumed garlic and whether they smoked. ·        The allyl sulfides found in garlic  play a key role in its cancer-prevention.  These garlic compounds are able to activate a molecule called nuclear erythroid  factor (Nrf2) in the main compartment of cells ·        Resent studies have shown Eating raw garlic twice in  a week can lowering  the  developing lung cancer, even lowering the damage of lungs for smokers, a new study has claimed. Some Chinese scientists found that those who consumed raw garlic as part of their diet were 44% less likely to suffer from the disease. Even when they allowed for whether people smoked – the biggest single cause of lung cancer, the researchers found garlic  reduce the dangers by around 30 per cent, the `Telegraph` reported. ·        garlic  can have a powerful antioxidant effect and suppress the growth of tumors. Antioxidants can help to protect the body against damaging free radicals.  ·         crushed fresh garlic to help prevent infection by the bacterium Pseudomonas aeruginosa in burn patients. Also help in the treatment of bacterial infections that are difficult to treat due to the presence of bacteria that have become resistant to prescription antibiotics ·        Cloves are used to treat ,warts, corns and it can act a good preventer of antibacterial and antifungal diseases. There is some evidence supporting use of garlic for fungal infections like ringworm, athlete’s foot , jock itch. ·        Who will eat raw garlic at least twice a week significantly less likely to get lung cancer, even if they smoked or exposed to high-temperature cooking oil fumes, which is thought to be another trigger for the disease. ·        Garlic is used for many conditions such as blood system, high blood pressure, coronary heart diseases, high cholesterol and “hardening of the arteries” (atherosclerosis).  it is  effective in slowing down the development of atherosclerosis and seems to be able to modestly reduce blood pressure. ·        Garlic is used to cure scurvy in an effective way as it has high vitamin C contents

       The scientific research specifies the usage of doses are given as:

       BY MOUTH:   For high blood pressure

 

• Garlic extract 600-1200 mg divided into three halves and given  three times daily.
• Standardized garlic powder extract containing 1.3% alliin content has been studied for this use.
• Aged garlic extract 600 mg – 7.2 grams daily once  has also been  used. Aged garlic contains 0.03% alliin.
• Fresh garlic  (approximately one clove) 4g  per daily once  has also been used. Fresh garlic typically contains 1% alliin.

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