STOP CANCER

WITH GARLIC POWER:

The Mega-Nutrient Power of Garlic

Worldwide studies devoted to garlic therapeutics prove that this herb/spice/food

more than half a billion people in North America, Asia, and Europe, including health scientists and physicians, are now

taking nutritional supplements in selfadministered personal experiments that

are ushering in a so-called “new” or “different” weapon in the war on cancer.

The allopathic-minded medical establishment, in its standard drugoriented

approach to disease, calls this global investigative oncological

technique “chemo-prevention.” The establishment uses this description

because its usual allopathic treatment methods depend on man-made

chemicals. Synthetic drugs made from chemicals try to imitate nature, but they

are actually created in laboratories by biochemical technicians. Most of the

time, these pharmaceutical industry products are toxic to humans and animals.

In contrast, holistic thinkers such as naturopaths, homeopaths, acupuncturists, most chiropractors,

nutritionists, and almost everyone in the health food/natural food industry, have been advocating, practicing, preaching,

or marketing the so-called “new” nutritional program against cancer.

Holistic health practitioners have been advocating their popular nutritional supplement program for decades – so to

be truthful it’s not all that new. Instead of calling it “chemoprevention,” proponents of taking highdosage

extra nutrients (found in nature) call the program “mega-nutrition.”

additional therapy against cancer, and that’s the subject of this Special Report.

over the world, is a member of the lily family, along with onions and chives. It is the most potent remedy ever

uncovered in the entire herbal/nutritional/spice arsenal by 25 investigative scientists at the National

Institutes of Health (NIH) and other research agencies of the U. S. Government.

Before scientists invented antibiotics in pharmaceutical laboratories, garlic was the primary

natural antibiotic available. For centuries, people have used it to treat almost every ailment from the common

cold to snakebite. The herb’s use as a pharmaceutical goes back some 5,000 years. Its use predates written history.

Sanskrit records from the Indian subcontinent describe the use of garlic as a remedy even before the publication of

variety of ailments, including headaches, worms, malignancies, benign tumors, high blood pressure, and much more.

During the Tang Dynasty of China (618-907 B.C.), people cultivated garlic for food purposes and valued it as a

healing agent.

 The Roman naturalist and healer Pliny the Elder (c. 23-79 A.D.) recommended garlic because “it has

powerful properties” against asthma, intestinal parasites, snakebite, cough, toothache, and dog bites. After the dawn

of the germ theory of disease, the antibacterial activity of garlic gained its first recognition in 1858 from Louis

Pasteur, the father of bacteriology. More recently, physicians’ studies show that the herb (affectionately called

“the stinking rose”) is effective for relieving ear troubles, sinusitis, bronchitis, influenza, meningitis,

atherosclerosis, hypertension, diabetes, hypoglycemia, fungal infections such as Candida albicans, viral infections such

as herpes simplex and shingles, as well as cancer—in particular, carcinomas of the stomach (see China, which I cite

below) and the colon. More than 4,000 articles in scientific and consumer publications have

validated the confidence that people have put in the healthful nature of garlic. (I have written 33 of these articles

myself in magazines and medical journals, and have written two full length paperback books.) With so much

recognition for “the stinking rose,” it’s no wonder that garlic has gained immense popularity as a medicinal agent

against disease, even serious life threatening illnesses such as cancer.

For example, in the publication Breast Cancer Research and Treatment,

edited by the National Cancer Institute’s oncology researcher, Marc E. Lippman,

M.D., scientists from the Cornell University Medical College and the

Memorial Sloan-Kettering Cancer Center, report that certain organosulfur

components of garlic have anti-cancer activity. The two groups of oncology

scientists (Cornell’s and Sloan-Kettering’s) reported that two of garlic’s

main constituents, the vital Sallylmercaptocysteine (SAMC) and the S-allylcysteine (SAC), blocked the

spread of breast cancer cells. The substances limited cancer’s spread in a concentration of 10 parts per million

laboratory finding for future use by people with breast cancer. Below, I go

As if reinventing the wheel, the National Cancer Institute (NCI) has been sponsoring studies to see whether people

can use nutrients as they use drugs to prevent various forms of cancer, especially high-risk people such as

cigarette smokers, the very elderly, those with known immune deficiencies, and people with premalignant lesions such as

cirrhosis of the liver or pancreatitis. The NCI recommends taking action for this at-risk population to

prevent and/or treat cancer. The NCI wants oncologists to use nutrition instead of just reducing people’s

exposure to carcinogens such as those in fatty meats, car exhausts, ultraviolet rays, X rays, and, of course, cigarette smoke.

Peter Greenwald, M.D., former director of the NCI’s Division of Cancer Prevention and Control, said he was

encouraged by the results of two dozen ongoing NCI studies that show that this mega-nutrition program can retard and

even reverse malignant changes in cells that precede the actual development of cancer.

Besides garlic, a food packed with healing agents, many other nutrients are helpful. They include broccoli sprouts,

the beta-carotene in carrots, the lycopene in tomatoes, the adjunctive vitamin-like co-enzyme Q10, the B-complex vitamin

folic acid, the mineral selenium, and most types of fiber, e.g., the kind you get

in fresh pineapple. Such food components can thwart certain malignancies that affect the lung, breast,

cervix, bladder, colon, esophagus, stomach, and skin.

 So, potentially effective treatment and prevention of

cancer comes not from the laboratory, the drugstore or the conventional oncologist, but from the grocery store,

I remember well that 40, 30 or even 20 years ago, when I went on radio or TV to advocate nutrition as one kind of

cancer adjunctive therapy, some called me a “quack.” That brilliant but misinformed pro-drug promoter, Victor

Herbert, M.D., pointed at me when we were on the “Merv Griffin Show” and shouted, “You are a quack! You and

Carleton Fredericks!” Today things are different: Now people seem to see me as a hero. It is satisfying to see how times

have changed for nutrition advocates. Here is an example: The NCI has funded scientific research on the humble

garlic bulb, even though “experts” once scorned the garlic-cancer connection as mere folklore—a bunch of anecdotes.

The exciting news today is that scientific studies of the garlic-cancer connection show the anecdotes are true. Taking

garlic supplements or whole clove garlic prevents or reduces, to some degree, the incidence of almost all forms of cancer.

The proof comes from state-of-the-art laboratory and clinical research. Researchers have proven time and

again that when people and animals consume garlic, it protects them against damage not only from cancer but also

from various pollutants, microorganisms, and poisonous heavy metals. Dentists who fill cavities with

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mercury amalgam now hear repeatedly they need to protect themselves by

supplementing their daily diet with some form of garlic. So should their patients, whom the dentists are poisoning with

those dental amalgams.

Scientific Studies Confirm Healing Ingredients in Garlic

Herbert Pierson, Ph.D., research program manager at the NCI, says cancer research involving garlic is “more

cost-effective than looking for new drugs.” This remarkable herb/spice/food contains a variety of healing agents that

help restore your homeostasis. One reason why garlic’s internal chemical agents protect against cancer is that they

can help your body inactivate, break down, and expel carcinogens without damage to the body itself.

The healing ingredients in garlic enhance your immune system. For instance, biologist Michael Wargovich,

Ph.D., and his colleagues at the University of Texas’s M.D. Anderson Cancer Center reported a series of

studies that tested the cancer-preventing power of garlic bulbs. In one such study, the researchers gave mice diallyl

sulfide (an odoriferous component of garlic). Then they exposed the animals to deadly 1,2-dimethylhydrazine

(DMH), a chemical known to cause colon cancer. The mice that received diallyl sulfide developed 75 percent

fewer tumors than the control mice that did not receive it. Dr. Wargovich also did a similar

study using the mice’s larger rodent cousins, rats. He exposed those animals

to a somewhat different carcinogen, Nnitrosomethylbenzylamine, which causes cancer of the esophagus. No esophageal

cancer developed in the rats that received the garlic component diallyl sulfide before carcinogen exposure, but

80 percent of the “control” rats that did not receive the garlic remedy got throat cancer. The component in garlic became

their shield against throat cancer. It is well known that garlic contains both water-soluble organosulfur

compounds and oil-soluble ones. Japanese biochemist Hiromichi Sumiyoshi, Ph.D., and Dr. Wargovich

compared how well several water- and oil-soluble organosulfur compounds

worked to prevent cancer. They discovered that S-allyl cysteine, a watersoluble organosulfur compound found in

commercially prepared aged garlic extract, significantly limits the development of colon cancer in mice.

They also found that S-allyl cysteine enhances the body’s glutathione S-transferase, an enzyme that detoxifies

many carcinogens. Because scientists say S-allyl cysteine is very safe and causes fewer side effects than diallyl

sulfide, Dr. Sumiyoshi sees it as a prime candidate for further study for cancer

prevention.

In other studies, University of Minnesota researchers led by Lee Wattenberg, Ph.D., and George Barany,

Ph.D., learned that mice that received four sulfur-containing compounds

derived from both garlic and onions and then underwent exposure to cancercausing

benzoapyrene, experienced an anticancer effect. Benzoapyrene normally triggers cancer of the stomach

and lungs, but the lab animals that received the garlic compounds such as allyl methyl trisulfide and diallyl sulfide

got 70 percent fewer cancers. A fourth study with mice, done by Sidney Belman, M.D., at the New York

University Medical Center, showed that applying garlic oil directly to the skin prevented skin cancer that deadly,

cancer-causing dimethylbenzanthracene (DMBA) normally started. John Milner, M.D., Chairman of the

Department of Nutrition at Pennsylvania State University, proved that garlic components prevent certain types of

breast cancer. His studies showed he could stop breast cancer in female rats

before it began. He used aged garlic extract in deodorized liquid form, along with dietary supplements of selenium.

The combination worked extremely well as a breast cancer preventive for the rats.

What happened? Because the cause of cancer is the binding of a carcinogen (cancer causer) to the nucleic acid

(deoxyribonucleic acid or DNA) in a normal animal cell, this change turns the

cell malignant. The laboratory rats that took garlic extract and selenium avoided the binding of the carcinogen to their

DNA: There was 99 percent less binding. Deodorized liquid garlic strongly limits the development of breast cancer

that the carcinogenic DMBA caused. Dr. Milner says his study “underscore[s] the importance of dietary factors in

cancer prevention.” His study and others show the tremendous potential of garlic for preventing cancer.

microbiologist and immunologist Benjamin Lau, M.D., Ph.D, discovered that cancer therapy using garlic is highly

successful against transitional cell carcinoma in mice. Dr. Lau found that five consecutive treatments with aged

garlic extract completely stopped the cancers’ growth. As a comparison, therapy with another anticancer drug—a

live vaccine—only reduced the growth of cancer, and only about half of the time. The most conclusive evidence of the

cancer-preventing and/or therapeutic effects of garlic comes from China.

Nutritional oncologist Zinzhous Liu, M.D., who immigrated to the U.S.A. and

now does his research at Pennsylvania State University, continues to share findings with his former colleagues at

Shandong Medical School in Shandong, China. The two groups of university oncologists have proven beyond any

doubt that dietary garlic can reduce the risk of stomach cancer. They found that it can thwart the

microbial conversion of nitrites, found in a wide variety of foods, into nitrosamines. These nitrosamines are

extremely potent cancer-causers. The conversion to nitrosamines occurs in your alimentary canal and leads to

cancer of the digestive tract. Reinforcing the discoveries of Dr. Liu and his colleagues are nutrient studies by oncologist Wei-Cheng You,

M.D., of the Beijing Institute for Cancer Research in China. Dr. You is working with William J. Blot, M.D., of the

National Cancer Institute in the U.S.A. Jointly, the two oncological nutritionists  examined the diets and the frequency of

gastric cancer in a large number of Chinese people. (Gastric cancer is more common in China than in almost any

other country.) They found that high consumption of the natural chemical allium in garlic bulbs strongly correlates

with reduced stomach cancer rates. To sum up, the major studies that have taken place or are now underway

by the NCI, certain Chinese investigators, and American nutritional scientists show that garlic is vital for

preventing and treating cancer. NCI’s Dr. Pierson says, “Excessive amounts of raw garlic can be toxic by burning the

gastric mucosa. But when the garlic is aged, it can then enter the stomach’s lining and stimulate immune response

within its cells.”

For this reason, many practitioners recommend the use of aged garlic extract (AGE), easily available as a supplement.

Additional Factors in Garlic That Protect Against Cancer

There is much more in garlic than what I have mentioned so far. Other factors in garlic protect you against

disruption of your immune system, cancer, cardiovascular disorders, arthritis, chronic infections, autoimmune

diseases, and degenerative diseases. The U.S. Department of Agriculture has measured the nutritional content of

an average-sized clove of garlic. One clove provides you with seven calories of energy; 31 grams (gms) of protein;

 0.01 gms of carbohydrate; 1.4 milligrams (mgs.) of calcium; 10 mgs. of phosphorus; 0.07 mgs. of iron; 0.9 mgs.

of sodium; 26 mgs. of potassium; 0.01 mgs. of thiamin (vitamin B-1); 0.004 mgs. (i.e., four micrograms [mcgs.]) of

riboflavin (vitamin B-2); 0.02 mgs. of niacin (vitamin B-3) ; and 0.75 mgs. of ascorbic acid (vitamin C).

There are also 75 sulfur-containing compounds in garlic. To mention just a few, they include allicin, dially-sulfide,

cysteic acid, methionine, alliin, and the crystalline isolates from Allium sativum such as s-methyl cysteine and

cycloalliin. This impressive herb/food/spice also gives you 17 amino acids, including all eight essential ones.

You need 20 amino acids to build protein, but half of these are “nonessential,” i.e., your body can make

them itself and therefore you don’t need to eat them. The “essential” amino acids – the ones your body can’t make -- must

Lysine

Tryptophan

Valine

Phenylalanine

Methionine Leucine

Isoleucine Threonine

Semi-Essential

Arginine Histidine

Non-Essential

Aspartic Acid Glycine

Glutamin Alanine

Cysteine Serine

Proline

Garlic Acts As an Oral Chelating Agent, Too

While doing research for the 10 books I have authored on chelation therapy alone, I interviewed Walter

Blumer, M.D., who has practiced internal medicine in a small town outside

Zurich, Switzerland. Dr. Blumer won praise from the American College for

Advancement in Medicine (ACAM) for a major discovery he made about EDTA

chelation therapy. ACAM advocates the intravenous (IV) form of EDTA chelation therapy for removing

atherosclerotic plaque from clogged arteries and as the best treatment for toxic metal poisoning. Dr. Blumer’s

story is interesting and relates well to the use of garlic as an oral chelating agent. When I visited him, I saw that the

windows of his clinic looked out on a major highway where gasoline containing lead was spewing from car

exhausts. (At the time, lead had not yet been banned from gasoline.) Dr. Blumer saw that the town’s cancer rates were

higher than average, which he suspected was linked to the lead that his fellow townspeople were inhaling.

EDTA chelation therapy is the perfect antidote for lead poisoning, so Dr. Blumer gave it to 59 of his patients

and followed their progress for 18 years. Only one (1.7 percent) of the 59 died of cancer, whereas 30 of 172 (17.6 percent)

non-treated “control” people died of it. ACAM hailed his work, and Dr. Blumer received praise from holistic physicians

around the world, while conventional physicians ridiculed him. As usual, the conventional doctors were wrong.

Robert Jay Rowen, M.D., an ACAM member whom I admire a great deal, points out that breast cancer biopsies

contain much heavy metal. He writes a monthly health newsletter that Second Opinion Publishing of Atlanta, Georgia,

publishes. (Second Opinion has republished one of my books on chelation therapy, The Chelation Answer.) The

toxic metals that Dr. Rowen discusses are carcinogenic. “There’s no doubt that all of us have

accumulated toxic levels of heavy metals simply by living in the modern era,” he warns. “I believe that everyone should

be on some type of chelation therapy, whether oral, IV or rectal.” Eating garlic chelates heavy metals

out of your body, which means its detoxifying effect on the lining of your arteries also makes it act as an additional

anticancer agent. This is due to garlic’s ability to scavenge free radicals from your body and brain. Free radical

pathology is a major cause of cancer. Rid yourself of deadly free radicals by eating garlic regularly, either in

vegetable form as whole cloves (but not more than half a clove per day) or as a nutritional supplement in liquid,

capsules, or tablets.

Publisher’s Note about the Author of

this Special Report

Although he is now semi-retired, Dr. Morton Walker has been a full-time

freelance professional medical journalist for 41 years. He has had 5,000

magazine and clinical journal articles published, plus 84 books. Two of his

books explored the rich, complex benefits of eating garlic. Dr. Walker’s

research for his book The Healing Powers of Garlic took him to many

places around the world, where he learned of garlic’s healing properties

throughout recorded history; its effects on stamina, resistance to fatigue and

recovery; the health enhancement factors in the herb; and its use for treating

atherosclerosis, high blood pressure, diabetes, ileitis, lupus erythematosus,

candidiasis, and other troubles. The book also explains how to

apply garlic externally to treat eye infections, ear infections, sinusitis, sore

throat, asthma, bad cough, influenza virus, colon toxins, yeast vaginitis,

hemorrhoids, acne or pimples, athlete’s foot, alcoholic hangover, mosquito

attacks, and more. Each health problem requires its own method of applying

garlic.

http://www.howcurecancer.com

Obligatory Legal Disclaimer:  This research information is provided for personal educational purposes only, and does not constitute a medical claim for any product of any nature whatsoever.  Consult a qualified healthcare practitioner for the diagnosis and treatment of any disease, ailment or medical condition. These Statements have not been approved by the FDA.