RE: Garlic ingestion - antiparasitic

[Guest guest]

< Garlic kills

prostate cancer cells in the petri dish in the lab. I was diagnosed with

prostate cancer 8 years ago and cancelled my surgery 2 weeks before it was

to take place which rather enraged my urologist. I have my PSA checked now

once a year and it fluctuates between .7 and .75. When the PSA gets above

4.0 is when they start probing further.

Jim B >>

****************

Hi, Jim,

I need to definitely get my husband started on this. He had a rare type of

testicular cancer and had to have surgery back in 1991. He almost let it go

too long. If we had only known about this stuff now.

Since it was very rare, hardly anyone else would ever have it in our area.

Well, it turns out that a guy his age had it too in our area. This was

freaking the doctors out and they were studying how it was possible that two

people had this type of testicular cancer. They even talked about studying

the water, etc.

Well, now he has no problems, but after he had the surgery, he had to have

radiation therapy just as a precaution. Keep in mind that neither one of us

knew anything about eating healthy, vitamins, garlic, etc., at this period of

time in our life. So maybe I'd better get him on the garlic heavily since

he's had a cancer. It also runs in his family.

bye,

Susie

[Guest guest]

I'm of the belief that a couple of cloves ingested each day

would take care of a lot of ills. / I've tried the " more is

better " with garlic - up to 15 or 20 cloves a day - and didn't find any

added benefits except more " do you eat garlic? " comments.

Jim- Do you still eat 4 or more cloves a day? Your system must be so healthy.

Has eating garlic eliminated all of your digestive concerns as well?

[Guest guest]

<<Jim- Do you still eat 4 or more cloves a day? Your system must be so

healthy. Has eating garlic eliminated all of your digestive concerns as

well?>>

I currently ingest 2 to 4 cloves on a daily basis via the press method I

mentioned earlier. Been doing that pretty faithfully for about 3 months

after being very intermittent for a few years. Healthy? Can't say about

that. Haven't had a cold in at least 2 years and haven't had the flu for 5,

though I have had annual winter flu shots for the last 2 years (a free

Medicare benefit).

Part of my problem is that I have never had a digestive concern. In all my

life I could/can eat most anything I wish without internal complaint. I

like any kind of food from liver and onions (ummm) to sushi to corned beef

and cabbage. Have toured China and the Soviet Union, eating local food and

never had a problem. Have had flatulence on occasion, but after eating lots

of legumes for several years, don't get much of that any more. (Have read

that your body adjusts to legumes and onions, after you eat them for a

while.)

My number one reason for eating garlic is cancer prevention. Garlic kills

prostate cancer cells in the petri dish in the lab. I was diagnosed with

prostate cancer 8 years ago and cancelled my surgery 2 weeks before it was

to take place which rather enraged my urologist. I have my PSA checked now

once a year and it fluctuates between .7 and .75. When the PSA gets above

4.0 is when they start probing further.

Jim B

[Guest guest]

" Part of my problem is that I have never had a digestive concern. "

You are so fortunate for this. I too eat a variety of international foods, but

must stay away from bread no matter where I travel.

" My number one reason for eating garlic is cancer prevention. Garlic kills

prostate cancer cells in the petri dish in the lab. I was diagnosed with

prostate cancer 8 years ago and cancelled my surgery 2 weeks before it was

to take place which rather enraged my urologist. I have my PSA checked now

once a year and it fluctuates between .7 and .75. When the PSA gets above

4.0 is when they start probing further. "

Wow. What an accomplishment. Cancer is so scary. It's inspiring to hear that

you took your health into your own hands and successfully treated the prastate

cancer.

continued good health,

Betsy

[Guest guest]

Garlic people, Could I slightly sautee whole garlic cloves in olive

oil and still get some garlic benefits? I ate 7 wonderful cloves

tonight which were pierced and sauteed first. I am certain that

eating garlic raw is more pungent and pure, but my question is

this...are there still some benefits at all when the cloves are

ingested al dante?

Not wanting to cheat,

Betsy

[Guest guest]

--- betsy@... wrote:

> Garlic people, Could I slightly sautee whole garlic

> cloves in olive oil and still get some garlic

benefits?

Yes, you can still get some benefit from garlic eaten

this way. How much is hard to say.

One of the benefits of live foods as opposed to cooked

however slightly is the active enzymes in them. Once

you apply heat, they're gone. Plenty of other active

constituents of garlic are still there, though.

Garlic in almost any form is beneficial, but fresh

crushed cloves are believed to be the absolute best

way to ingest them.

Rose

__________________________________________________

[Guest guest]

<<Garlic people, Could I slightly sautee whole garlic cloves in olive oil

and still get some garlic benefits? I ate 7 wonderful cloves tonight which

were pierced and sauteed first. I am certain that eating garlic raw is more

pungent and pure, but my question is this...are there still some benefits at

all when the cloves are ingested al dante?

Not wanting to cheat,

Betsy>>

Hi Betsy:

Below are several reports or quotations relating to garlic and heat. Some

indicate that heating garlic will destroy many of the benefits of garlic,

while one listed here by a researcher at Penn State University, indicates

that if you let a clove sit for 10 minutes after peeling it, then cooking

does not destroy the benefits. I can't find the source, but did see one

that says that heating it over 130 degrees killed the " goodies. " Yet in all

of this material and many other sources that I have searched, indicates that

ingesting garlic in any form provides a lot of benefits. I stick to the raw

because that is what was used in the lab tests for killing prostate cancer.

Just 'eat it until it (comes out the) pores!'

Relative to " how much " will provide you benefits, have found no definitive

answer, but it is generally agreed that 1 or 2 cloves a day of raw garlic

will provide you with a great amount of anti-cancer and antibiotic

protection.

You many not find 'instant' benefits, but I guarantee you that if you eat it

daily, colds and flu will either be reduced in quantity or go away

completely.

Jim B

An excellent report on the cancer prevention properties of garlic, and the

conclusion that this property is destroyed by heat can be found at:

http://audumla.mdacc.tmc.edu/~oncolog/03_Garlic_Res.html - portions of which

are copied below:

" To the centuries-old lore of the power of garlic as an antibiotic,

J. Wargovich, Ph.D., associate professor of medicine at M. D.

Cancer Center, has added data showing garlic's effectiveness in preventing

the development of esophageal and colon cancer in rodents. Other

laboratories have shown garlic to be active against mammary cancer, skin

cancer, and lung cancer in rats. "

" .....A third drawback of DAS* is that because it is lipid soluble, it

breaks down when heated. " If you smell garlic cooking in your kitchen,

you've destroyed a lot of the compounds that we think are cancer

preventive, " Wargovich said. Because people are hesitant to eat a lot of raw

garlic, his laboratory is investigating some of its water-soluble

components, which persist during limited heating and are far less smelly.

" We're trying to find a potential chemopreventive agent that's palatable, "

he said. One water- soluble compound that he has found effective in

inhibiting DMH- induced colon tumors in mice is S-allyl-cysteine (SAC).

Although larger doses of SAC than of DAS are required for inhibition, SAC

seems to be less toxic. "

*(i.e., in isolating the 60 to 100 chemicals in garlic, they isolated " one

of the most powerful anticarcinogens around.... dialyl sulfide (DAS),

" notorious for its odor " which " ...smells pretty awful in the laboratory. " )

Relative to cooking, a remark is found at:

http://www.islandscene.com/food/2001/010404/garlic/page2.asp?tz=7

which indicates that cooking " ..may render it less potent. "

" Researchers continue to study the health benefits of garlic. The consensus

is that one clove of raw garlic a day may have positive effects on health.

Cooking garlic may render it less potent. There are still questions about

the proper dosage, potency and efficacy of various dried, aged, or

deodorized garlic preparations. "

Regarding cooking and medicinal values at:

http://www.findarticles.com/cf_0/m0NAH/2_29/53929967/p1/article.jhtml

" JOHN MILNER, PH.D., a nutritionist at Penn State University, set out to

discover why cooking garlic destroys its medicinal value. He fed one group

of rats fresh-peeled, raw garlic and fed another group garlic that was

peeled, then cooked. He then exposed both groups to a carcinogen. The fresh

garlic blocked the carcinogen's effect, but the cooked version didn't. Then

he added another variable--time. He peeled the garlic as usual, but then let

the cloves sit for 10 minutes before cooking. This cooked garlic did protect

the rats from the carcinogen.

According to Milner, when you peel garlic you release an enzyme called

allinase, which triggers a series of chemical reactions giving garlic its

healing properties. Oxygen activates allinase, while heat inactivates it, so

when you peel the garlic and immediately toss it in the pan, you're not

giving the healing compounds a chance to form. "

Finally, regarding garlic breath from:

http://www.jsonline.com/entree/cooking/oct00/garlic25102400.asp

" There is no cure for garlic breath. Chewing parsley or Eclipse gum may

temporarily mask the wicked odor, but it won't make it go away. Garlic's

only escape is through pores of the body. "