by PAUL FASSA
A little bit of knowledge is a dangerous thing when it overlooks all the details of the complete picture. There are claims that pop in on the internet that garlic is a poisonous plant food. The disinformation fear mongers or muddled misinformation mentors should all be ignored.
But, there is some truth about toxic garlic if you buy conventionally raised imported garlic.
Over half of conventionally grown garlic comes from China. Almost all
the rest comes from Mexico and some Central and South American nations.
Some
of that garlic in China is grown in human feces, according to an
Australian report. After having several large shipments detained in the
USA due to mold and insect infestation, China and other nations have
resorted to bleaching and fumigating their garlic with methyl bromide, a highly toxic pesticide that has been banned in some areas.
Institutional interventions that tend to ruin natural food benefits is what makes some garlic toxic. But there is an option. Pay slightly more to purchase locally or domestically grown organic garlic bulbs.
That’s
what I do and I have been consuming at least two cloves of raw garlic
daily for a couple of years. I don’t bother with chewing parsley to
minimize garlic breath syndrome and I’ve been called on that. But you
can if minimizing garlic breath is important to you.
An Obscure Garlic Brain Cancer Study
There’s
more to garlic than simply “Russian penicillin”, the tag used for its
microbe killing potential that leaves beneficial bacteria unharmed.
A
small group of researchers at the Medical University of South Carolina
discovered something else that’s useful for anyone willing to properly
consume lots of garlic. They discovered that certain organic sulfur
compounds in garlic actually kill brain cancer cells without disturbing
healthy cells.
They did this in 2007.
It didn’t get much mainstream press, if any. Maybe Big Pharma is trying
to figure out how to create those compounds synthetically to get a
patent and pay the FDA for approval after offering dubious papers from
some sketchy trials and marketing it as the latest cancer cure sure to
be a financial blockbuster.
Whether
it’s useful for the cancer industry remains to be seen. But the results
of this study were ignored by the mainstream press. It’s hard to tell
if there was even a ripple within the medical establishment.
Interestingly, what’s implied from the background of the study abstract is
that the protection against carcinogenesis provided by these garlic
sulfur compounds was already known. The researchers, being curious
fellows, were attempting to determine the mechanics of how theses
compounds were so protective.
That’s usually what in vitro (lab cultures
in glass) studies are for.
Apparently they found out how and more. They isolated the exact mechanics, detailed in the full study text, and
determined that these compounds are more than protective. They do what
currently accepted toxic brain cancer treatments are supposed to do but
don’t, while leaving other healthy cells alone which those “standard of
care” treatments also don’t.
Three
researchers teamed up in South Carolina for an in vitro analysis of
what three natural garlic compounds can do to brain cancer cells,
specifically glioblastoma, the fastest growing brain cancer tumor common
to adults.
Two types of brain cancer cells were cultured, and three sulfur compounds from garlic were administered into the culture.
The
compounds were diallyl sulfide (DAS), diallyl disulfide (DADS), and
diallyl trisulfide (DATS). All three provided cytoxic (cancer killing)
effects, especially DATS, which “induced cell death via reactive oxygen
species (ROS) production and a mitochondria-mediated pathway”.
These
compounds are able to get through the blood brain barrier to induce
cancer cell apoptosis (natural cell death) and prevent future cell
growth.
It’s
recommended to peel open garlic cloves and expose them to air for 15
minutes or so to release those compounds. Some even say crush them for
more exposure, then consume them raw to get the full benefits. This may
not seem inviting to most.
But
is sure beats the agonizing torture of oncology’s “standard of care”
procedures that often cause death while attributing those very deaths to
the disease and not the treatment.
Sprouted Garlic is Even Better
Sprouted garlic, older garlic
bulbs with bright green shoots sprouting from their cloves, are
commonly thought to be past their prime and routinely get tossed into
the garbage bin without a second thought.
While some aging plant foods that begin to sprout, like potatoes, can actually be dangerous because they release toxic chemicals which can harm the body, that’s not the case with sprouted garlic.
In fact, a study funded by Korea’s Institute of Planning and Evaluation for Technology, which was published in the Journal of Agricultural and Food Chemistry circa 2014 found that sprouted garlic has even more antioxidant activity than its younger, fresher brethren.
Researcher Jong-Sang Kim explained, “Plants are very susceptible to attack from bacteria, viruses, and insects while sprouting.
This causes them to produce a variety of chemicals called phytoalexins
to defend themselves. Most of these are toxic to microorganisms and
insects, but beneficial to human health.”
Kim’s
group postulated that a similar process may be occurring when green
shoots grow from older garlic cloves. Extracts from garlic sprouted for five days had the highest antioxidant activity, whereas extracts from fresh raw garlic had lower antioxidant activity. Furthermore, sprouting changed the metabolite profile of garlic.
Sprouted
garlic enhances raw garlic’s proven anti-inflammatory, immune boosting,
cardiovascular health protection, and its ability to kill 14 types of
cancer cells.
So go ahead and grab a few domestic organic garlic bulbs
from market shelves or farmers’ market locations and chew them raw in
cooked foods and sandwiches, sliced and diced or crushed. Simply allow
them to sprout to enhance their antioxidant properties.
Paul Fassa is a contributing staff writer for REALfarmacy.com. His pet peeves are the Medical Mafia’s control over health and the food industry and government regulatory agencies’ corruption. Paul’s contributions to the health movement and global paradigm shift are well received by truth seekers. Visit his blog by following this link and follow him on Twitter here
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