14th August 2016
By Marco Torres
Guest writer for Wake Up World
Eating raw garlic twice a week reduces your cancer risk by 44%, without any side effects whatsoever. That’s a statistic the cancer industry cannot claim.
The reason so many people die after conventional cancer treatment is that, beside indiscriminately damaging healthy cells, chemotherapy also triggers them to secrete a protein that actually sustains tumour growth and encourages resistance to further treatment. It is only because of forces that have carefully conspired to thwart meaningful advances in ‘alternative’ cancer research and treatment over the past century that chemotherapy is even still practiced. (What reality do we in live when cut, poison and burn are considered the only acceptable ways to treat cancer?)
The Power of Garlic
Garlic (Allium sativum) is a member of the onion family Alliaceae. Garlic has been used throughout history for both its culinary and medicinal properties. Garlic’s distinctive characteristics arise from sulfur, which constitutes almost 1% of its dry weight. Although garlic does not typically serve as a major source of essential nutrients, it may contribute to several dietary factors with potential health benefits, including the presence of oligosaccharides, arginine-rich proteins and, depending on soil and growing conditions, selenium and flavonoids.