According to the National Cancer Institute, several multidisciplinary studies of population groups that investigate causes , spread of, incidence and effect of certain health-related interventions, nutritional intakes, or environmental exposures, have shown a relationship between increases in intake of garlic and a reduction in risks for cancers of the pancreas, breast, stomach, colorectal, esophagus and colon.
The Iowa Women’s Study is looked into whether diet, body fat distribution along with other risk factors contribute to cancer rates in older women. The study has found that women who eat the highest amounts of garlic reduced their risk for colon cancer by 50% cancer as compared to women whose consumption levels were much lower (Steinmetz KA et al, American Journal of Epidemiology 1994; 139(1):1–15.).
Higher intakes of onion and garlic were associated with a reduced risk of intestinal cancer in the European Prospective Investigation into Cancer and Nutrition, which involves men and women from 10 different countries (Gonzalez CA, Pera G, Agudo A, et al.).
Numerous population studies conducted in China that centered on intake of garlic and cancer risk have found a strong connection between garlic and lower cancer rates.
One of these studies, found that regular and frequent intake of garlic reduced risk for esophageal and stomach cancers and risk factors grew with higher consumption levels (Gao, Takezaki, Ding, Li, Tajima, et al).
Another one of the studies in China found that high intake of garlic and onions reduced risk for stomach cancer (Setiawan VW, et al).
Yet another study found that the greater the intake of garlic and scallions, meaning more than 10 grams daily versus less tha 2.2 grams per day was associated with about a 50% reduction in prostate cancer risk (Hsing AW et al).
A study in France found that higher intake of garlic was linked with a statistically significant reduction in risk for breast cancer.
A study conducted in the San Francisco Bay area (Chan JM, Wang F, Holly EA.) discovered a 54% lower risk for pancreatic cancer in people who had a high intake of garlic versus those who ate much less.
How To Use In Juicing
Juiced garlic is very potent, but just a little bit is all you need, with 1 to 2 cloves added to any of the other vegetables mentioned, and even fruits, like green apples or tomatoes. The other ingredients will mask the pungent flavor allowing you to get your pure raw garlic nutrition without sacrificing taste.
A nice savory juice includes, garlic, tomatoes, cabbage, celery or zucchini, shallots or any onion and red peppers, makes for a great meatless lunch or dinner.
Of course, if you can stand it, go ahead and a get a shot of straight garlic juice daily! Besides cancer, it will help you fight the cold, flu, allergies, sinusitis along with various other respiratory disorders, and it has significant cardiovascular benefits due to its natural ability to reduce vascular inflammation and blood clotting.
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