28 Foods You Must Eat to Prevent Cancer - Optimal Nutrition 05

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Publish Date: 2006-08-01
Features: Garlic Introduction: Also known as Allium, Solo Garlic, Garlic Head, etc., garlic is the bulb of a perennial herbaceous plant in the lily family, grown as an annual or biennial. It originated in the highlands of western Asia. During the Han Dynasty, Zhang Qian introduced it to the central plains of China. It has a history of over 2,000 years in China. Initially introduced from the "barbarian lands," it was called "barbarian garlic," and later renamed "garlic" because of its large head.
Medical Legends: Garlic is a wonder in the world of herbal medicine. The ancient Egyptians not only revered it but also fed it to slaves to strengthen their bodies. Garlic possesses countless benefits, from treating ear infections to preventing heart disease and cancer, and it has also been quite successful in treating tuberculosis. In 1950, Dr. Schubert used garlic in Africa to treat cholera, typhus, typhoid fever, and amoebic dysentery, with remarkable results. Ancient Egyptian manuscripts mention over 22 medicinal uses of garlic. Chinese ancient books also record the benefits of garlic, including treating human leprosy and abnormal blood coagulation in horses. In the 6th century, Chinese people began using garlic as an antibiotic and anti-inflammatory agent, and it remains one of the most commonly used herbs in China today.
Nutritionist's Health Tip: Allicin in garlic is sensitive to heat and decomposes quickly when exposed to it, reducing its antibacterial properties. Therefore, to prevent and treat infectious diseases, garlic should be eaten raw. Garlic increases stomach acid secretion, and its irritant allicin is not suitable for people with gastrointestinal diseases, especially those with gastric or duodenal ulcers. Excessive consumption of garlic can affect vision. People with liver disease who consume too much garlic may experience liver dysfunction, worsening liver conditions.
Nutritional Benefits: Pungent, warm in nature, enters the spleen, stomach, lungs, and large intestine. Garlic is highly nutritious, with fresh bulbs containing protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, vitamins A, C, and B-complex, as well as various trace elements. Additionally, the pungent substance allicin in garlic has antibacterial and preservative effects. Regular consumption can reduce viral and bacterial infections in the body. Garlic has the ability to lower blood lipids, prevent blood clots, and enhance fibrinolytic activity, effectively preventing and treating heart disease and coronary thrombosis. Garlic juice can also lower blood sugar in diabetes. The active components of volatile oils in garlic can activate macrophage function, promote interferon production, and enhance the body's immunity, offering anti-cancer and anti-cancer effects with regular consumption. The trace element selenium in garlic can fight aging, making garlic a rare natural health food with antibacterial, anti-cancer, blood lipid-lowering, and anti-aging properties.