Some claims on the internet say that garlic is toxic food. This is of course false and makes misunderstandings between people.
But, there might be glimpse of truth for toxicity in garlic. More than 50% grown garlic is of China, recognize it like this. The rest is from Mexico and Central/South America.
Some of this Chinese garlic is with human feces soil and this was claimed by Australian report. After a few shipments detained in USA (due to infestation of bugs and mold), China supposedly bleached and fumigated the garlic with methyl bromide, toxic pesticide that is banned.
Institutions interventions make garlic this way – toxic. Pay a bit more and be healthier, it is worth it.
I do that and I have been eating 2 cloves daily for years now. No more chewing parsley for the odor and people comment on this. But, you can chew parsley…
Brain cancer and garlic obscure study claims
There is more to say than just Russian penicillin! This is the name for garlic since it kills microbes and bacteria.
A group of experts of medical university South Carolina said that garlic is good and here is why. They said sulfur items in garlic can kill brain cancer and leave healthy cells healthy.
This was done in 2007, with not much press publicity. Big Pharma wants to know how to make those same items with chemicals and patent this with FDA approval. They gave suspicious documents and trials of this and want the latest best cancer cure, for themselves!
This study was ignored by mass media and press. It is hard to say if this has any impact on medicine whatsoever.
The study abstract implies that protection against cancer agents is made possible with garlic sulfur. The experts were curious and wanted to know the mechanics on these items. This is what in vitro is useful for.
They found out many things. They isolated some extracts, in details, and examined them. They function well for brain cancer, or slightly less than needed and leave healthy cells alone, unlike drugs.
Then the experts teamed in S. Carolina for in vitro exams in 3 garlic items for brain cancer cells, or glioblastoma, fastest brain cancer in adults.
2 brain cancers were cultured and 3 sulfur items were used.
The items were diallyl sulfide DAS, diallyl disulfide DADs and also diallyl trisulfide DATS. All could kill cancer, DATS the most and made death of those cells via reactive oxygen specie ROS and mitochondria pathways.
These items could get in the blood through the brain and make cancer death to leave healthy cells alone.
It is best to peel a garlic and expose it to air for 15 min. even better expose it to air crushed and consume it.
It sure beats the oncology standards of care that more often cause and result in death and not health.
Better is to take sprouted garlic…
This garlic has bulbs with green sprouts on them and this means garlic is past the prime, so we toss it in the bin right? Bad idea!
Some plants with sprouts indeed are not edible but not garlic. Potato is toxic with sprouts and makes harm to us, but not garlic.
A study funded from Korea, Institute of planning and evaluation for technology, published in Journal of agricultural and food chemistry 2014, said sprout garlic has more antioxidants than young garlic.
The expert Jong-Sang Kim said plants get bacteria, insects, viruses and such. This makes chemicals phytoalexins for defending. Most are toxic for bugs, but good for humans.
The group of Kim also said similar thing happens when sprouts are seen in old garlic. Garlic extracts sprouted for 5 days and had the most antioxidants, and fresh garlic extracts had less antioxidants. Also sprouting made changes in the metabolite garlic stats.
The sprouted garlic removes more inflammation, boosts immunity, makes heart healthy and kills even 14 cancers.
Grab some organic garlic and chew it or add it in cooked food, sandwiches, dips, salads…and also sprout it too!
Article and image source: realfarmacy.com