Study: Garlic Shrinks Tumors up to 74%

Several studies show garlic holds promise in fighting glioblastoma, the fastest growing and most lethal of all brain tumors. In fact, in one study the researchers were admitted to being “cautiously thrilled,” because the findings demonstrated an amazing shrinkage rate in the cancer. The authors involved were understandably excited, as the wonder food accomplished this feat without disturbing healthy cells or causing side effects.

Of all types of cancer diagnoses, surely gliobalastoma must be among the most chilling. Treatment of this most common but incurable and aggressive brain malignancy involves chemotherapy and radiation, modalities that kill healthy brain cells along with the cancerous ones. Sadly, this regimen offers an average survival rate of only 15 months.

Garlic Shrinks Tumors 60 to 74 Percent

In a 2013 study published in the Journal of Neuro-Oncology, scientists discovered DATS, an organo-sulfur compound found in garlic, effectively blocked pathways of the spread of cancer cells, resulting in a 60 to 74 percent shrinkage rate of the tumors.

This compares to the 30 to 40 percent shrinkage rate of Avastin, a medication used to treat the cancer, noted researcher Pierre Giglio, M.D., of the Medical University of South Carolina.

He characterized the findings as “stunning” and said, “I can’t stress how exciting it would be if that would translate to a clinical truth.”

The recent study corroborated the findings of a 2007 study published in Cancer. It tested the effects of three organo-sulfur garlic compounds, DAS, DADS, and DATS, on glioblastoma cells, and all three displayed efficacy in destroying the cancer. DATS, however, was the most effective.

As in the other study, the researchers were enthusiastic about what the results may portend for treatment of this devastating malignancy. Researcher Naren Banik, Ph.D., tells Prevent Disease that although further research is needed before it is applied to humans, “the significance of this discovery is enormous.”

How to Get the Anti-Cancer Benefit From Garlic

While the researchers say it would be premature to recommend garlic as a cancer treatment, they tell how to consume the food in such a way to take advantage of any potential anti-cancer benefit. Cut and peel fresh garlic, and allow it to sit 15 minutes before you eat or cook it.

The time is needed for the release of the enzyme that produces the cancer-fighting compounds, they explain. Some experts advise eating garlic raw to get the full benefit.

Garlic may increase the risk of bleeding, so stop taking it two weeks before a scheduled surgery. Raw garlic may also cause intestinal symptoms like gas, diarrhea, nausea and vomiting. Mixing it with another food such as raw carrots can reduce the likelihood of intestinal upset.

By Mary West, Live in the Now; | References: Healthy Aeon; Prevent Disease; Academic Departments; Online Library;

Mary West is a natural health enthusiast, as she believes this area can profoundly enhance wellness. She is the creator of a natural healing website where she focuses on solutions to health problems that work without side effects. You can visit her site and learn more here. Ms. West is also the author of “Fight Cancer Through Powerful Natural Strategies.”