allium

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An article I received today Allium by Chet Day Garlic lowers cholesterol, reduces the risk of heartdisease, fights infection and boosts immunity.And, as if that weren't enough, the data is strong for theprevention of cancers of the digestive system, includingthe esophagus, stomach, colon and rectum.The NCI is sponsoring a huge clinical trial on garlic'sability to prevent stomach cancer. But you don't have towait years for the results of this clinical trial. Youcan't go wrong if you follow my

progenitor's advice andeat garlic, along with other foods of the allium family.Nanjing StudyParts of China have the misfortune to be among those placeswith an inordinately high rate of cancer of the stomach andesophagus. Scientists at the Nanjing Cancer Institutecompared the incidence of several cancers among thousandsof those who ate lots of allium vegetables versus thousandswho ate little or none. ("Lots" in this case means at leastonce per week while "little" means less than once permonth.) Here is how allium vegetables prevented cancer of theesophagus:85% reduction for those who ate lots of scallions 75% for onions 70% for garlic 43% for chives The figures for stomach cancer prevention are equallyimpressive:83% reduction for those who ate lots of onions 78% for scallions 69% for garlic 60% for chivesAs you can see, scallions and

onions may be even morepowerful than garlic in preventing some cancers. It is agood idea to incorporate all of these foods into yourweekly, or even daily, diet. I keep them all handy --scallions with ginger and garlic on a piece of broiledfish, sweet, red or Vidalia onions chopped up for a tuna ormesclun salad, chives for a scoop of cottage cheese thereare numerous possibilities.If you do cook these vegetables, do so with a light touch.Always put garlic in last when you are cooking and let itget just soft enough to eat, never mushy. Antibacterial EffectsIt was Louis Pasteur who first described the antibacterialeffect of onion and garlic juices. In World War II garlicwas called "Russian penicillin" because it was the mainantibiotic available on the Eastern Front. It kills bothgram-positive and gram-negative bacteria. Garlic is effective even against

antibiotic-resistantstrains. It even kills Helicobacter pylori (H. pylori), akind of bacteria that is implicated in the cause of somestomach cancers and ulcers. Many people avoid eating garlic since it can make one'sbreath smell pretty bad. In that case, garlic supplementsare a convenient alternative. Such products were originallydeveloped for the Japanese market, because the Japaneseregard garlic breath as a major faux pas.Later, however, it was found that aged garlic has unusualhealth qualities of its own. While Larry King is busypromoting garlic supplements, I think the main focus shouldremain on allium vegetables as foods. Now that summer is upon us, think about growing your own.Chives are easy to grow in a small herbal garden. Onionscan be raised from seed under a couple of Gro-Lites. Garliccloves should be put in the ground in the fall for harvestthe following summer. Garlic is a

safe food and has been eaten with gusto formillennia. However, I once ate several raw cloves of garlicat a sitting and wound up with sharp pains in my stomach,so there is a limit. But by and large these are safe foods. You will do yourselfa favor by making them part of your diet. Plus, there isthe added benefit that if Vlad happens to drops by, you'llbe prepared. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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