Cancer

POWERFUL HERBS AGAINST CANCER

During creation, God placed on earth all foods which are essential in maintaining healthy body. He gave us the vitamins, minerals, herbs, antioxidants, plant extracts and
other nutrients the body needs in order to prevent illness and maintain healthy condition. There are herbs which have been truly a great blessing to mankind because of their versatility in providing medical benefits. Among these are garlic, milk thistle and curcumin.

**GARLIC**

Garlic has cholesterol and triglyceride-lowering, anti-clotting, anti-bacterial and anti-tumor effects. Its main component sulfur containing phytochemicals is helpful in combating free-radicals.
Garlic contains "organosulfur compounds." Research studies revealed that occurrence of cancer is lowest where the consumption of organosulfur-rich foods is greatest. It is furtherly revealed in the studies that organosulfur compounds hinders the growth of human breast cancer cells. Organosulfur compounds also protect the body against liver cancer caused by aflatoxin. Garlic's potentiality in being an anti-cancer agent is mainly due to the ability of the organosulfur compounds to increase antioxidant activity and to directly hinder the growth of tumor.
A study conducted by Dr. T. Abdullah of the Akbar Clinic and Research Institute in Panama, Florida demonstrated how garlic boosts anticancer immune function. This study revealed that the subjects who ate raw garlic possess natural killer cells that destroyed 140 to 160 percent more cancer cells than those did not eat garlic.
In six of ten studies, garlic extracts rich in allicin lowered total blood cholesterol by an average of 24.8 milligram per deciliter, LDL by an average of 15.3 mg/ dL and triglycerides 38 mg/dL - all significant enough to have an effect on heart disease risk.
The antidiabetes effect of garlic was proven in a research study done by the US Department of Agriculture Human Nutrition Center in Beltsville, Maryland. This research demonstrated decreases in blood sugar and enhancements in insulin activity with the use of garlic.

**MILK THISTLE**

Milk Thistle are flowering plants of the daisy family which are native to Mediterranean regions of Europe, North Africa and the Middle East and has scientific name silybum marianum. Traditional uses for milk thistle included treatment of varicose veins, menstrual problems, depression and low breastmilk production. Sofar, its most significant use is as a liver supporter.
Liver detoxification makes a great number of free radicals. This is the reason why the liver contains a high concentration of natural antioxidants specifically glutathione. Milk thistle has been used to treat liver disorders, including cirrhosis and hepatitis since the times of the Romans. Modern research reveals that its active component , the flavanoid "silymarin" has remarkable antioxidant power that centers in the tissues of the liver.
Milk thistle is the antidote to death cap mushroom poisoning. Taking large doses of milk thistle can be lifesaving if you have swallowed the wrong kind of mushroom. Milk thistle protects the liver against man-made poisons which includes carbon tetrachloride, thioacetamide( a man-made chemical that causes cirrhosis) and heavy metals.
Milk thistle neutralizes free radicals in the liver, partially by raising levels of glutathione,
peroxidase and suproxide dismutase (another antioxidant enzyme) in liver cells. Milk thistle also hinders the production of biochemicals that accelerate excessive inflammation of the liver. Milk thistle also stimulates ha growth of new liver cells. It literally regenerates liver tissues. Studies claim that phytochemicals from milk thistle protect liver cells against DNA damage, and stabilize immune cells that drive the inflammatory process.
Milk thistle may also be beneficial therapy for diabetes. In a study made by Chinese researchers, which involved fourteen patients with type 2 diabetes. These patients took milkthistle for four weeks and it was observed that their red blood cell sorbital levels(a measurement of high blood sugar) dropped 50 percent. Psoriasis, an inflammatory skin condition has also been controlled with milk thistle supplementation.
Some research claims hat flavanoids from milk thistle help the kidneys to perform their detoxifying activities effectively. Milk thistle has also shown the ability to slow down the growth of human breast, prostrate and cervical cancer cells in testtube studies.

**CURCUMIN (CURCUMA LONGA) **

Curcumin or turmeric is a bright yellow orange spice that belongs to the ginger family. It has been used as a culinary spice and medical herb for thousands of years. A massive body of research reveals that "curcumin" may well be our most powerful natural helper in our fight against cancer.
In one test-tube study, the growth of human breast cancer cells enhanced by 17-beta estradiol- the strongest natural estrogen- was blocked 98 prcent, the growth of cancer cells to which the xenobiotic DDT was added slowed down by 75 percent when curcumin was also added; and the effect of combination of toxic chemicals chlordane and endosulfane, which is known to have induced breast cancer growth was inhibited 90 percent with the addition of curcumin.
Curcumin also blocks other non-estrogenic chemicals that cause cancer including diethylnitrosamine and dioxine. Curcumin blocks the activity of cancer growth factors such as NF-kappa B, certain cytokines, protein kinase C and interleukin-8. Curcumin
Is a natural inhibitor of the inflammation-causing COX enzymes.
In a test-tube study, curcumin prevented all DNA damage in bacteria that were exposed to lethal doses of radiation, Curcumin interrupts the cycle of cancer cells in a particular stage of growth. Meat cooked over an open flame forms carcinogenic chemicals. A meat marinade made with curcumin was shown to reduce the formation of carcinogenic chemicals. Curcumin has also proven benefits of immunity, wound healing and heart health by reducing blood lipids and preventing LDL oxidation.

SOURCE :
BASIC HEALTH PUBLICATIONS
USER'S GUIDE TO ANTIOXIDANT SUPPLEMENTS BY:
JACK CHALLEM AND MELISSA BLOCK