Esophageal and Gastric Cancer

Real Garlic May Protect Against Cancer
Eating a clove each day appears to reduce stomach cancer risk by half, confirms a recent analysis of 17 studies on garlic. People who ate six cloves of garlic per week had one-third the risk of developing colon cancer as well.

Researchers, who looked at more than 100,000 people in several countries, believe that the key protective ingredient is allicin, which is also found in onions, scallions, leeks, and chives. Allicin appears to inhibit cancer growths and detoxify carcinogens in the body, say scientists at the University of North Carolina at Chapel Hill. It also inhibits Heliobacter pylori, the ulcer bug linked to stomach cancer.

Raw cloves appear most powerful, although letting a meal sit after cooking allows allicin to regenerate its protective power.

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