Known as the “Cancer-Fighting King,” Garlic has long been regarded as a miraculous healing herb. The National Cancer Institute in the United States ranks garlic at the top of the cancer-fighting vegetable pyramid.
Epidemiological studies have shown that garlic has anti-tumor properties, reduces the risk of cardiovascular diseases and Alzheimer’s disease, and even helps eliminate heavy metals such as lead from the body. As early as 1550 BCE, the Egyptian Ebers Codex recorded the use of garlic as a remedy for heart disease, tumors, and headaches.
Garlic’s primary, active compound is allicin. Allicin stimulates gastric juice secretion, improves appetite, aids digestion, possesses antibacterial and antiparasitic properties, and is known to prevent cancer. Additional components of garlic include proteins, fats, carbohydrates, calcium, phosphorus, iron, and trace elements such as zinc, magnesium, copper, selenium, and iodine. Garlic also contains vitamins B1, B6, and C, carotene, and volatile oils. Purple-skinned garlic is considered to be more effective than white-skinned garlic when eaten in its raw form….