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With a long history of traditional use, Medicinal Spice Oils have proven themselves time and again as safe yet potent healers and preventers of disease. Modern science has verified these traditional uses. See articles and research below on the following:
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Anticancer Effects of Garlic - More Proof HerbalGram. 1992;27:22,23 Much has been written about garlic's anticancer effects (apparently unknown to the medical community or FDA). The Journal of the National Cancer Institute reported in 1988 some of the best evidence to date, as mentioned in HerbalGram #18. This study, carefully adjusted for other, factors, drew a direct correlation between increased consumption of garlic and other Allium vegetables (onions, scallions, and chives) and a decrease in stomach cancer. In simple terms, NCI found that in humans, the more of these foods they ate, the less stomach cancer they had. The study involved 1,695 humans, 564 of whom had stomach cancer. Most of the stomach cancer was in people who ate little or no garlic. Chinese residents who did not eat garlic had 1,000 times more stomach cancer than those who consumed large quantifies of garlic regularly. More evidence recently appeared in another prestigious journal, Cancer Research. The Rutgers study showed that diallyl sulfide (DAS), taken orally, reduces the carcinogenicity of nitrosamines, one of the most potent chemical carcinogens known. Nitrosamines, which can be formed in the gut from nitrate-rich foods including vegetables, ate activated during metabolism into even more damaging compounds. The garlic compound inhibited this metabolism, suggesting that it may be effective in inhibiting tumor formation. |
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