Garlic Kills 85% of Breast Cancer Cells in Vitro: In this new study, diallyl trisulfide, an extract of garlic, was shown to kills triple-negative breast cancer cells by up to 85% and also to suppress their ability to spread by up to 84%. Researchers discovered that this garlic compound accomplished this by disrupting the cancer cell’s ability to manufacture key proteins and enzymes.
While researchers continue to discover just how garlic exerts its amazing anticancer power in the lab, population studies have linked garlic consumption to lower cancer risk over and over again, showing 75% reduction in breast cancer risk (France), 53% less prostate cancer risk (China – dose: at least 2 grams daily), 44% less lung cancer (China – dose: raw garlic at least twice weekly), 54% less pancreatic cancer (USA).
And the health benefits of garlic don’t stop with cancer prevention. This super-herb has worked wonders in carefully run clinical trials, reducing heart disease risk in men by 1.5-fold, lowering fasting blood sugar, cholesterol and triglycerides in patients with type II diabetes, and even slowing hardening of the arteries in older adults. For best results, crush raw garlic and allow to stand uncovered for 5 minutes before cooking or eating, to ensure full development of the cancer-fighting thiosulfinates (one of which is diallyl trisulfide).
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