How to peel a head of garlic in less than 10 seconds. [VIDEO]
FromtheDeskofDrHildy-GARLIC-May212013 – .PDF
Garlic – A Natural Treatment For HPV
Garlic Kills Brain Cancer Cells Without Side Effects
Garlic Proven 100 Times More Effective Than Antibiotics, Working In A Fraction of The Time
Garlic – LOSES effectiveness in boiling, microwave…CRUSH and let sit to give the elements in the garlic time to work together…….the little bulb INSIDE EACH SEGMENT must mix with the outer bulb part to create the highest effectiveness….
Garlic Beats Best-Selling Blood Pressure Drug In New Study ~ RiseEarth
Garlic oil component may form treatment to protect heart
Research: Garlic Supplement Slows Cardiovascular Disease Progression
What’s New and Beneficial About Garlic
- You can increase the health benefits you receive from garlic by letting it sit after you’ve chopped it or crushed it. If you give your chopped/crushed garlic time to sit before changing its temperature (through cooking) or its pH (through the addition of acidic food like lemon juice), it will give the alliinase enzymes in garlic an opportunity to work on behalf of your health. For example, in the absence of chopping or crushing, research has shown that just 60 seconds of immediate microwaving will cause garlic to lose some of its cancer-protective properties. Immediate boiling of whole, intact garlic will also lower these properties, as will immediate addition of a very low-acid ingredient like lemon juice.
- Some of garlic’s unique components are most durable in food (versus processed extract) form. Allicin—one of garlic’s most highly valued sulfur compounds—stays intact for only 2-16 hours at room temperature when it is present in purified (extracted) form. But when it’s still inside of crushed garlic, allicin will stay viable for 2-1/2 days.
- Garlic may help improve your iron metabolism. That’s because the diallyl sulfides in garlic can help increase production of a protein called ferroportin. (Ferroportin is a protein that runs across the cell membrane, and it forms a passageway that allows stored iron to leave the cells and become available where it is needed.)
- In addition to being a good source of selenium, garlic may be a more reliable source as well. Garlic is what scientists call a “seleniferous” plant: it can uptake selenium from the soil even when soil concentrations do not favor this uptake.
- The cardioprotective benefits of garlic may partly rest on the production of hydrogen sulfide (H2S) gas. Our red blood cells can take sulfur-containing molecules in garlic (called polysulfides) and use them to produce H2S. This H2S in turn can help our blood vessels expand and keep our blood pressure in check. Interestingly, some processed garlic extracts cannot be used by our red blood cells in the same way and do not seem to provide the same level of cardioprotection that is provided by garlic in food form.
- While still in its very early stages, research suggests that garlic consumption may actually help to regulate the number of fat cells that get formed in our body. 1,2-DT (1,2-vinyldithiin) is >>>> FOR THE COMPLETE & AMAZING STORY ON **GARLIC** READ ON AT: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60
AND MORE BELOW:
- For education only, consult a healthcare practitioner for any health problems.
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Eating Raw Garlic Twice A Week Reduces Cancer By 44 Percent
That’s a statistic the cancer industry cannot claim because almost 40% of cancer patients die within five years and more than 80% die within twelve years either of the cancer or the treatment that was administered for the cancer. Eating garlic twice a week will never kill you and it reduces cancer risk without any side effects whatsoever..
|A University of Connecticut study found that fresh, raw garlic can reduce heart disease by relaxing blood vessels and allowing more blood to flow through the heart.
.MORE VIDEOS on GARLIC:Amazing Video of Garlic Preventing Chemically Induced Cancer – GreenMedTV
5 Powerful Healing Properties of Garlic
Garlic Helps Keep Diabetic Hearts Healthy
How Garlic Can Save Your Life | GreenMedInfo | Blog Entry
Garlic oil component may form treatment to protect heart
Natural Cures Not Medicine: This Garlic Soup Recipe Can Defeat Colds, Flu and Even Norovirus
Fight Cancer with this “Stinking Rose” Superfood | Cancer Defeated
|(SEE ABSTRACT below article) Journal Cancer: Garlic compounds generate reactive oxygen species leading to activation of stress kinases and cysteine proteases for apoptosishttp://onlinelibrary.wiley.com/doi/10.1002/cncr.22888/abstract
Volume 110, Issue 5, pages 1083–1095, 1 September 2007Jan 6, 2014 by DAVE MIHALOVICGarlic Kills Brain Cancer Cells Without Side Effects
Cancer cells have a high metabolism and require much energy for rapid growth. Researchers reported in the Journal Cancer that that garlic compounds produced reactive oxygen species in brain cancer cells, essentially gorging them to death with activation of multiple death cascades and blocking pathways the proliferation of brain tumors.
IMAGEGarlic is probably nature’s most potent food. It is one of the reasons people who eat the Mediterranean diet live such long healthy lives. Garlic is also a powerful performer in the research lab.Washington State University previously showed that garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.Glioblastoma is the most common and most aggressive malignant primary brain tumor in humans, involving glial cells and accounting for 52% of all functional tissue brain tumor cases and 20% of all intracranial tumors.Treatment typically involves chemotherapy and radiation which unfortunately kills brain cells indiscriminately and offers a median survival rate of 15 months.
More than 90% of chemotherapy patients also die within 10-15 years after treatment. For the first time, organo-sulfur compounds found in garlic have been identified as effective against glioblastoma, and may soon offer effective non-invasive forms of cancer therapy without the deadly side effects associated with chemotherapy.
Swapan Ray, Ph.D.(MUSC Neurosciences/Neurology associate professor), Naren Banik, Ph.D. (MUSC Neurosciences/Neurology professor), and Arabinda Das, Ph.D. (MUSC Neurosciences/Neurology post-doctoral fellow) studied three pure organo-sulfur compounds (DAS, DADS, and DATS) from garlic and the interaction with human glioblastoma cells.
The sulphone hydroxyl ions in garlic can actually penetrate the blood-brain barrier.
All three compounds demonstrated efficacy in eradicating brain cancer cells, but DATS proved to be the most effective. The study was published in American Cancer Society’s journal, Cancer.
“This research highlights the great promise of plant-originated compounds as natural medicine for controlling the malignant growth of human brain tumor cells,” Ray said.
Ray and Banik are optimistic about the possible applications of their discovery to patient care.
“Our basic studies will eventually be translated to clinics for patient care. We may have to wait several years before its application to humans, but the significance of this discovery is enormous,” Banik said. “The benefits from this research to brain cancer patients will bring great satisfaction to researchers and clinicians who are trying to find a successful treatment for this devastating cancer.”
A breakdown of allicin appears to be necessary for achieving maximum tumor inhibition. Allyl sulfur compounds preferentially suppress neoplastic over non-neoplastic cells (Sakamoto, Lawson, and Milner 1997).
It is becoming increasingly clear that the response to allyl sulfurs relates to their ability to form free radicals rather than to serve as an antioxidant (Antosiewicz et al. 2008). Allyl sulfurs may bring about changes by influencing the genomic expression by affecting histone homeostasis.
Garlic-derived organo-sulfur compounds are small molecules that would not necessarily require complicated methods of delivery for treating brain tumor patients, the scientists said, and their natural origin would be significantly better for the human body than synthetic treatment options.
To take advantage of any potential anti-cancer benefits from garlic now, certain rules apply. Ray said to cut and peel a piece of fresh garlic and let it sit for fifteen minutes before eating it. This time allows for the release of an enzyme (allinase) that produces the anti-cancer compounds.
Journal Cancer: Garlic compounds generate reactive oxygen species leading to activation of stress kinases and cysteine proteases for apoptosis
Garlic-derived organosulfur compounds such as diallyl sulfide (DAS), diallyl disulfide (DADS), and diallyl trisulfide (DATS) provide significant protection against carcinogenesis.
Dose-dependent cytotoxic effects of the garlic compounds (DAS, DADS, and DATS) were tested in human glioblastoma T98G and U87MG cells. Wright staining and ApopTag assay confirmed induction of apoptosis. Measurements showed that production of reactive oxygen species (ROS) and an increase in intracellular free [Ca2+] promoted apoptosis. Western blot analysis indicated that increased expression and activities of the stress kinases and cysteine proteases caused apoptosis. Use of JC-1 showed changes in mitochondrial membrane potential (Δψm) for mediation of apoptosis. Use of the specific inhibitors monitored the activation of different kinases and proteases in apoptosis.
Treatment of glioblastoma cells with garlic compounds triggered production of ROS that induced apoptosis with the phosphorylation of p38 MAPK and activation of the redox-sensitive JNK1 pathway. Pretreatment of cells with ascorbic acid attenuated ROS production, p38 MAPK phosphorylation, and JNK1 activation. Pretreatment with JNK1 inhibitor I also significantly reduced cell death. Increases in intracellular free [Ca2+], expression of calreticulin, and activation of caspase-4 indicated involvement of endoplasmic reticulum (ER) stress in apoptosis. Other events in apoptosis included overexpression of Bax, down-regulation of Bcl-2 and some BIRC proteins, mitochondrial release of cytochrome c and Smac into the cytosol, and activation of calpain, caspase-9, and caspase-3.
Garlic compounds induced apoptosis in glioblastoma cells due toproduction of ROS, increase in ER stress, decrease in Δψm, and activation of stress kinases and cysteine proteases. Cancer 2007. © 2007 American Cancer Society.
Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts.
The essential oils of garlic and onion and their constituent sulfides with three or more sulfur atoms were potent inhibitors of yeast growth. The minimum inhibitory concentrations of garlic oil, onion oil, diallyl trisulfide, diallyl tetrasulfide, and dimethyl trisulfide for all the yeasts tested ranged between 2 and 45 ppm. The oils and their constituent sulfides, however, were only very weakly antibacterial, showing minimum inhibitory concentrations of greater than 300 ppm for most of the bacteria tested. The antiyeast activity of garlic oil and onion oil was storage stable and was not influenced by pH. Film formation on soy sauce by Zygosaccharomyces rouxii SS1 was completely prevented for 30 days by the addition of 30 and 40 ppm of garlic oil and onion oil, respectively.
[PubMed – indexed for MEDLINE]
Anal Chem. Author manuscript; available in PMC 2012 September 4.
Published in final edited form as:
Published online 2011 May 9. doi: 10.1021/ac2001498
Infrared and Raman Spectroscopic Studies of the Antimicrobial Effects of Garlic Concentrates and Diallyl Constituents on Foodborne Pathogens
1School of Food Science, Washington State University, Pullman 99163, USA
2Department of Chemical and Materials Engineering, University of Idaho, Moscow 83844, USA
3School of Molecular Biosciences, Washington State University, Pullman, WA 99163, USA
*Corresponding author. P.O. Box 646376 School of Food Science Washington State University Pullman, WA 99163, USA Tel.: +1-509-335-1858; fax: +1-509-335-4815 ; Email: email@example.com
The publisher’s final edited version of this article is available at Anal Chem
See other articles in PMC that cite the published article.
The antimicrobial effects of garlic (Allium sativum) extract (25, 50, 75, 100, and 200 μl/ml) and diallyl sulfide (5, 10 and 20 μM) on Listeria monocytogenes and Escherichia coli O157:H7 cultivated in tryptic soy broth at 4, 22 and 35°C for up to 7 days were investigated. L. monocytogenes was more resistant to garlic extract and diallyl compounds treatment than E. coli O157:H7. Fourier transform Infrared (FT-IR) spectroscopy indicated that diallyl constituents contributed more to the antimicrobial effect than phenolic compounds. This effect was verified by Raman spectroscopy and Raman mapping on single bacteria. Scanning electron microscope (SEM) and transmission electron microscope (TEM) showed cell membrane damage consistent with spectroscopic observation. The degree of bacterial cell injury could be quantified using chemometric methods.
Keywords: Raman spectroscopy, infrared spectroscopy, garlic, diallyl sulfides, Escherichia coli O157:H7, Listeria monocytogenes
A great natural detox and immune boosting tonic:
THANKS TO: www.trueearthmama.com
This concoction of Nature’s Super Antibiotics destroys both gram-positive and gram-negative bacteria. It is also a potent anti-viral and anti-fungal/yeast formula, and will increase blood and lymph circulation to every part of the body. It is so effective that it is said to be the cure for colds and the flu, and is the herbal preparation of choice against Candida. This basic formula dates back to medieval Europe and the plagues.
Benefit of each Ingredient: (All Organic Of Course!!)
DIRECTION FOR MAKING YOUR OWN!
1 30 oz. bottle Organic Apple Cider Vinegar(I recommend Braggs ACV)
You can store the tonic in a cupboard for long periods of time. No need to keep in the refrigerator. You can also use it mixed with olive oil for a salad dressing. Or a shot full on your stir fry.
*For sore throat, gargle a bit in the mouth and swallow.
1 Tablespoon every day.
*Build up tolerance to a shot glass full.