Garlic

The chemicals that contribute to the pungent flavor of garlic also contribute to help block cancer by preventing the formation of some carcinogens that damage DNA. Garlic may also help to stimulate the production of immune-system chemicals interleujin-2, tumour necrosis factor and interferon gamma-the same substances that are used by doctors in some cancers therapies that are based on manipulation of immune system.

Fresh garlic juice can kill various microorganisms. Some studies have suggested that eating lots of chopped garlic may lower the risk of colon and stomach cancer by up to 35-50 %. The garlic is said to contain compounds that stop the growth of ulcer causing Helicobacter pylori bacteria. which is identified as a strong risk factor for gastric ulcer.

How much to eat?

5-18 gms - about 2-6 cloves a week. Better to have raw or lightly cooked garlic.