Marco Torres, Prevent Disease
Waking Times
Compounds within garlic produce reactive oxygen species in cancer cells, activating of multiple death cascades and blocking pathways of tumor proliferation. Eating garlic just twice per week reduces cancer risk without any side effects whatsoever.
The reason so many people die with conventional cancer treatment is that while damaging healthy cells, chemotherapy also triggers them to secrete a protein that sustains tumour growth and resistance to further treatment. On the other hand, garlic’s allyl sulfur compound preferentially suppress neoplastic over non-neoplastic cells
Garlic is also 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.
