Garlic and Onion
More than 30 different compounds have been isolated from onions, which are potent enemies of carcinogens. These compounds include diallyl sulphide, quercetin animals, they block the most terrifying cancer-such as nitrosamines and aflatoxin, linked stomach, lung and liver cancer. Feeding garlic consistently blocks cancer. Harvard scientists immunized hamsters against certain cancers by putting in their drinking water.
One of the leading researcher on garlic, Michael Wargovich, . D., Anderson Cancer Center, gave some diallyl sulphide from garlic and others plain owed by powerful carcinogens. Mice eating the garlic substance had 75 per cent fewer colon tumours. More impressive, when given agents that cause oesophageal cancer in mice, not a single one getting the diallyl sulphide got with cancer. Similarly, John Milner, Head of Nutrition at Penn State University, blocked 70 per cent of breast tumors in mice by feeding them fresh garlic. In humans, studies show that those who eat those who eat more onions and garlic are less prone to various cancers.
Garlic may also interfere with the progress of the cancer. A recent German study found that garlic compounds are toxic to malignant cells. Thus, garlic substances might help destroy cancerous cells somewhat the way chemotherapy drugs do. In the German study of human cells, one potent garlic compound, ajoene, was three times as toxic to malignant cells as to normal cells.
Garlic might also discourage colon and stomach cancers by functioning as an antibiotic. New research studies suggest that an infection by H. pylori bacteria contributes to these cancers. If so, says Dr. Tim Byers of the Centers for Disease Control and Prevention; garlic might fight cancer by attacking the bacteria.
Grapes
About 125 years ago, Dr. Lambe, a pioneer reformer and dietitian, treated cancer with grapes in England. In recent times, Johanna Brandt, discovered for herself that cancer could be treated successfully with exclusive grape diet. This discovery was made by her, while experimenting on herself by fasting and dieting alternately, in the course of her nine-year battle against cancer.
She claimed to have cured herself by this mode of treatment. The effectiveness of exclusive grape diet in treating cancer is attributable to the presence of generous quantities of salts of potash in grapes. It has been noted that there is a marked deficiency of potash in the average cancer patient.
In the treatment of cancer by exclusive diet of grapes, the patient should drink plenty of pure cooled water for first three days. He should undertake lukewarm water enema daily with the strained juice of lemon during this period. After the short fast, the patient should have a grape meal every two hours from 8 a.m. to 8 p.m. This should be followed for a week or two, even a month or two, in chronic cases of long standing. The patient should begin the grape cure with a small quantity. He should increase the quantity of grapes gradually so as to take 200 grams at a meal in course of time.
Green vegetables
Green vegetables, especially green leafy vegetables, exhibit extraordinarily broad anti-cancer powers. A recent Italian study showed a remarkable protection from the frequent consumption of green vegetables against the risk of most cancers. The green vegetables, such as spinach, dark green lettuce and broccoli, are full of many different antioxidants, including beta-carotene and folic acid. These vegetables also contain lutein, a little-known antioxidant, which is considered as powerful as beta-carotene in preventing cancer.
To get green vegetables with most carotenoids, and other anti-cancer agents, the darkest green vegetables should be selected. According to Frederick Khachik, Ph.D., a research scientist at the Department of Agriculture, ‘The darker green they are the most cancer-inhibiting carotenoids they have.” He also says lutein and other carotenoids are not lost during cooking or freezing, although heat does harm more fragile antioxidants, including vitamin C and glutathione.
Indian Gooseberry
Indian goosebery, as a super food source of vitamin C, can be beneficially used in the fight against cancer. Vitamin C is the most potent anti-toxin known. It can effectively neutrilise or minimize the damaging effect of most chemical carcinogens in food and environment and, thus, be of great value in cancer prevention programs, as well as in the treatment of cancer.
Repeated laboratory tests at Coonoor shows that every 100 grams of fresh indian goosebery provides 470 to 680 mg of vitamin C. The dehydrated berry is especially beneficial in controlling cancer, as vitamin C value of amla increases greatly when the juice is extracted from the fruit. The dehydrated berry provides 2428 to 3470 mg of vitamin C per 100 grams. Even when it is dried in shade and turned into powder, it retains as much as 1780 to 2660 mg of vitamin C.