First comes a guy curing his stage 4 prostate cancer with baking soda. Next a woman cures her cancer with carrot juice while some time ago a UK farmer cured his cancer with wheat grass juice. Now there’s early evidence of garlic compounds killing cancer in vitro.
A small group of researchers at Medical University of South Carolina discovered something that’s useful for anyone willing to properly consume lots of garlic. They discovered that certain organo-sulfur compounds in garlic do kill brain cancer cells without disturbing healthy cells.
But they did this a decade ago in 2007! It didn’t get much mainstream press, if any. Hmmm, did we miss something? Maybe Big Pharma is trying to figure out how to create those compounds synthetically to get a patent and pay the FDA for approval after offering dubious papers from some sketchy trials.
Of course, that might give some the impression that there are natural means of curing brain cancer and keep them from early “proven medical treatments” like radiation and chemotherapy, which offer 15 months or less of practicing efficient drool cup use before dying. Both “treatments” are proven money makers though.
However, this doesn’t mean you should rely on eating raw garlic for brain cancer, but it should certainly serve as a reason to consume garlic as much as possible despite complaints of “garlic breath”. I know I do, to the extent that on a routine doctor’s visit once, the doctor remarked on the garlic scent upon her arrival into the room.
Guess I forgot to brush my teeth and rinse with hydrogen peroxide after breakfast. I like to use raw garlic with sprouted broccoli on eggs or in a sprouted grain English muffin sandwich of cheese and sliced cucumbers.
And despite not relying on garlic itself to cure cancer, it’s a great cancer preventative and anti-microbial. It’s known as Russian penicillin to many. It has a large part of traditional Russian folk medicine.
Whether it’s useful for the cancer industry to exploit for isolating compounds to create synthetic cancer drugs remains to be seen.
But the results of this study haven’t received much if any attention from the mainstream press. It’s hard to tell if there was even a ripple in the medical establishment.
Three researchers teamed up in South Carolina for an in vitro analysis of what three natural garlic compounds can do to brain cancer cells, specifically glioblastoma, the fastest growing brain cancer tumor common to adults.
Two types of brain cancer cells were cultured, and three sulfur compounds from garlic were administered into the culture.
The compounds were diallyl sulfide (DAS), diallyl disulfide (DADS), and diallyl trisulfide (DATS). All three provided cytoxic (cancer killing) effects, especially DATS, which “induced cell death via reactive oxygen species (ROS) production and a mitochondria-mediated pathway”.
These compounds are able to get through the blood brain barrier to induce cancer cell apoptosis and prevent future cell growth.
Interestingly, what’s implied from the background of the study abstract (sourced below) is that the protection against carcinogenesis provided by these garlic sulfur compounds was already known. The researchers, being curious fellows, were attempting to determine the mechanics of how these compounds were so protective.
Apparently they found out how and more. They isolated the exact mechanics, detailed in the full study text below, and determined that these compounds are more than protective.
They do what currently accepted brain cancer treatments are supposed to do but don’t, while leaving other healthy cells alone which those “standard of care” treatments also don’t do.
It’s recommended that one peels open garlic cloves and expose them to air for 15 minutes or so to release those compounds. Some even say crush them for more exposure, then consume them raw to get the full benefits.
This may not seem inviting to most. But is sure beats a slow agonizing death with a drool cup.
featured image: organicfacts.net
Study full text http://onlinelibrary.wiley.com/doi/10.1002/cncr.22888/full