Studies: Garlic Helps Treat Over 160 Different Disease And 14 Types Of Cancer
Garlic is one of the best natural antibiotics, but many people refuse to eat it because of its smell. If you are one of them, then these facts might just change your mind.
According to recent studies, garlic could be a very promising natural remedy for 160 different diseases including 14 kinds of cancer. It is also believed that if garlic is more widely available, it can prevent millions of deaths annually, because it has proved to be very effective in treating three of the most common causes of death in the world: infections, cardiovascular diseases and cancers.
How garlic affects infections
According to a research, garlic possesses powerful antibacterial, antifungal, and antiviral effects that has been confirmed to kill many infections responsible for millions of deaths in undeveloped countries. This includes (among many others) HIV-1, Herpes Simplex 1 and 2, candida, and H. Pylori infections, making garlic an excellent preventative and treatment.
Garlic and cardiovascular diseases
Maybe you know some people with heart troubles who often eat garlic. This is not a coincidence. Garlic can prevent cholesterol to rise and will also:
- Reduce inflammation in your blood vessels
- Prevent clotting
- Reduces your blood pressure and cholesterol
- Protect your body from damaging free radicals
Garlic and cancer
Even though we need further studies to have solid evidences, garlic shows promising results when it comes to treating cancer, and we’re moving into right direction. Namely, garlic has shown to fight the following cancers:
- Pancreatic cancer
- Basal cell carcinoma
- Breast cancer
- Colon cancer
- Liver cancer
- Cervical cancer
- Endometrial cancer
You can add it as a seasoning, or you can also eat raw. According to a 2013 study published in journal Food and Chemical Toxicology, the anti-inflammatory effects of garlic are much stronger when taken raw. But, not everyone’s stomach can take it.
Luckily you can achieve the same effects when cooked, if you leave it for 5 minutes after you’ve chopped it. Within those 5 minutes, the garlic will release the active compounds called allicin, the source of many of garlic’s health benefits.
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