"The Miracle of Sharing"

¡..Join to the..

"World Movement of Direct Help to the Poor"

Take care of your Heart Naturally

First, you should trust God, then Why not to attempt


  These proposals however don't substitute the advice of your doctor and     the reader assumes all risks from the use, non use or minuse of this     information.


Dear friend :

My name is Luis Quiroz Ravines, Peruvian journalist, creator of the "World Movement of Direct Help to the Poor". ( Please, excuse my poor english)

I want to share with you, a Recipe used secretly, from remote times for the tibet monks which is very simple and it can be prepared easily at home. It can be useful for your general health and particularly to take care and to protect your heart.

I have used it personally twice and among other benefits the recipe eliminated me an allergy of years.

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                   What does cure this recipe.?

                    It is affirmed that this recipe is useful in the following cases

1.  Clean the organism of the fats and it liberates them of the calculations receivers,
2.  Improves the metabolism and in consequence all the blood vessels become
     elastic;
3.  Diminishes the weight of the body taking it to the normal weight; it undoes the      blood clots;
4.  Cures the diaphragm, the myocardial one sick;
5.  Cures the arteriosclerosis,
6.  Cures the pacemaker, the sinusitis, the hypertension and the illnesses      broncopulmonares;
7.  Makes disappear the headache completely,
8.  Cures the thrombosis of the brain, and it alleviates arthritis and arthrosis,
9.  Relief the rheumatism, the gastritis, the ulcerate of the stomach and the      hemorrhoids,
10. Absorbs all type of internal and external tumors
12. Really, the whole organism recovers.

           Recipe of "Garlic" of the     Monks of the Tibet


Ingredients

-  350 grams of fresh Garlic,
-  1/4 of liter of rum (cañazo) or alcohol for human     consumption of 70º.

Preparation

-  To crush or to mash the 350 grams of garlic,
-  To put them in a bottle of glass and to add the 1/4
    of liter of rum
-   Close the flask tightly and place in the refrigerator during 10 days.                                                                                             

-  When concluding the 10 days it filters the liquid with a fine strainer of cloth or fine
    linen
-  The liquid filtrate Intrudes again in the flask and it stays in the refrigerardor during     2 days

    When finishing the 2 days the prepared is already capable to consume it

IMPORTANT OBSERVATIONS

1  - Consult to your doctor before beginning this recipe
2  - The greenish color of the macerated alcohol is totally normal due to certain       active principles that contains the garlic
3  - Once the preparation is ready to keep it in the refrigerator
4  - During the first days manifestations and reactions like cutaneous eruptions,       motion sickness or stomachache can be presented, many give these causes       they are due to the cleaning of our organism. It is advisable whenever these       symptoms consult them with your doctor, but it doesn't should you to be       alarmed
5  - The cleaning of sludges of the blood and of the organism is so general that you       don't suit to repeat the treatment until having lapsed 5 years. However I       repeated the treatment to the 12 months, without observing adverse reaction       some. You make your own decision.
6  - It is advisable to follow the chart dosage rigorously
7  - Accompanies the treatment with a good food plenty of fruits and fresh       vegetables,
8  - Drink a minimum of 6 glasses of water daily
9  - If you observe severe reactions or you are allergic to components of the garlic,       suspend the treatment.

INDICATIONS

To one glass of water, add the tincture of garlic, IN DROPS, according to the following chart:

DAY
1
2
3
4
5
6
7
8
9
10
11
12

13 
  
 
 
BREAKFAST
1
4
7
10
13
16
17
14
11
8   
5
2
25
LUNCH
2
5
8
11
14
17
16
13
10
7
4
1
25    
DINNER
3
6
9
12
15
18
15
12
9
6
3
25
25

Continue taking 25 drops three times every day, (75 drops daily ) until consuming the flask totally

Observe that gradually you increases the number of drops until the day 6 and it              leaves falling starting from the day 7 until the lunch of the day 12. From              the dinner of day 12 forward to consume 25 drops 3 times daily (75 drops              daily)

NOTE      No repeat the treatment before 1 year.
             Maintain the flask in the refrigerator.

Indication Example: The first day, ( DAY 1) adds 1 drop to a glass of water and                                you drink in the breakfast
                               Add 2 drops to a glass of water in the lunch
                               Add 3 drops to a glass of water in the dinner....Continue. this                                way the chart..
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San Juan of Yanac Children

The house where my parents lived is destined to help the children and poor old men of my town, San Juan de Yanác. The rural community "San Juan de Yanác" is located among mountains, pure air and blue sky, in Cajamarca, Peru.

   

                                Christmas 2007                                    San Juan de Yanác

 
Last Investigations about the                   "garlic"

Only from 1963 until this moment, more than 1600 scientific studieses about the garlic have been carried out in the entire world.

Garlic (allium sativum) The most powerful plant of the world

MAY 2005

The Latest Breakthroughs in Garlic Researchon Cancer and Cardiovascular Disease

Presented at the 2005 World Garlic Symposium

Many of the world’s top-level scientists gathered in Washington D.C. this week for the 2005 Garlic Symposium, entitled, “Significance of Garlic and its Constituents in Cancer and Cardiovascular Disease.” The conference provided current scientific information about the effect of garlic and its constituents on health and performance. The symposium was held at the Georgetown University Conference Center on April 9-11, 2005.

“For the first time in seven years authorities in various fields of garlic research from all over the world to provide the latest updates, specifically regarding aged garlic extract and its actions in diseased states including heart disease and cancer,” commented Dr. Matthew Budoff, M.D. cardiovascular researcher at UCLA. “Garlic has been used medicinally for thousands of years in virtually all ancient cultures. Now, new metabolic roles for garlic are being proposed and there are many promising lines of research.”

Presentation highlights included:

Clinical Intervention Trial and pre-clinical substantiation on Cancer using Garlic, presented by National Cancer Institute scientists, Mitchell Gail and John Milner
Mounting evidence points to the anticancer properties of aged garlic extract and a number of specific organosulfur compounds from garlic. These prevention characteristics arise through both a dose and temporal related change in several cellular events including those involving drug metabolism, immunocompetence, cell cycle regulation, apoptosis and angiogenesis.

Inhibition of Coronary Arterial Plaque Accumulation by Garlic, presented by Matthew Budoff, Harbor-UCLA Medical Center

Effect of aged garlic extract (AGE) has been tested in the placebo-controlled double blind randomized clinical study that determined that the atherosclerotic plaque burden detected by electron beam tomography (EBT) changed significantly with the use of aged garlic extract, Patients in Dr. Budoff’s study were able to significantly lower their total cholesterol, blood pressure, homocysteine and LDL cholesterol oxidation levels with aged garlic extract supplementation.


Influence of Garlic on Endothelial Dysfunction in Hyperhomocysteinemia, presented by Norbert Weiss, University of Munich in Germany
Aged Garlic Extract (AGE) minimizes intracellular oxidant stress and stimulates NO generation in endothelial cells. Preliminary results show that pretreatment with AGE for six weeks diminishes the adverse effects of acute high homocysteine on endothelium-dependent brachial artery vasodilatation and on acetylcholine-induced stimulation of skin perfusion.

Anti-glycation properties of aged garlic extract: possible role in prevention of diabetic complications, presented by Nessar Ahmed, Manchester Metropolitan University in England
Aged garlic extract inhibited the formation of advanced glycation end products, which have been previously shown to increase the risk of diabetic complications ranging from heart disease to retinopathy, kidney failure, impaired wound healing and many more.

“Garlic is turning out to be a major player in cancer and heart disease prevention and control, especially in combination with drug treatments,” said Richard Rivlin, M.D. of Strang Cancer Prevention Center at Cornell. “It’s also showing us that we can start early. It’s madness to treat cancer and heart disease in their advanced stages. We need to start early and aged garlic extract is an excellent way to do that.”

Almost 400 scientific studies have been completed on aged garlic extract, done in major universities worldwide. These studies have focused on a variety of heart disease risk factors such as cholesterol, high blood pressure, homocysteine levels, inhibiting LDL oxidation, anti-platelet aggregation and adhesion, stimulating blood circulation; in addition to other studies on immune stimulation, cognitive effects, liver function and anti-tumor effects.
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              Garlic could provide cancer drug


Garlic is renowned in complementary therapies for its antioxidant properties
The chemical which gives garlic its flavour could be used in a "smart bomb" to fight cancer, scientists say.
The finding comes just days after it was revealed the same chemical, allicin, could treat the hospital superbug MRSA.

The cancer treatment harnesses the natural chemical reaction in which allicin is produced.

The journal Molecular Cancer Therapeutics details how the reaction can be triggered at tumour sites.

The medicinal properties of garlic have long been recognised

Sara Hiom, Cancer Research UK
Allicin is a toxic, but unstable, chemical which breaks down quickly and harmlessly when it is eaten.

It is not present in unbroken cloves of garlic, but is produced as a biochemical reaction between two substances stored apart in tiny, adjoining compartments within each clove - the enzyme, alliinase, and a normally inert chemical called alliin.

If the clove is broken, as it is in cooking, the membranes separating the compartments are broken and allicin is produced.

Chemical reaction

Israeli researchers decided to try to recreate this toxic reaction at the site of a tumour.

To target the treatment, they used an antibody which had been programmed to recognise distinctive receptors on the tumour cells' surface.

The antibody is chemically bound to alliinase and injected into the bloodstream where it seeks out cancer cells.

Alliin is then also injected. When it encounters the alliinase, the resulting reaction turns the alliin molecules into allicin, which penetrates and kills the tumour cells.

Healthy cells nearby are left intact because they have not attracted the antibodies.

The researchers from the Weizmann Institute in Rehovet successfully used the technique to block the growth of stomach tumours in mice.

They say the method could work for most types of cancer, as long as a specific antibody can be designed to recognise receptors unique to the cancer cells.

The technique could prove invaluable for preventing metastasis following surgery.

'Challenge'

Professor David Mirelman, who led the research, said: "Even though doctors cannot detect where metastatic cells have migrated and lodged themselves, the antibody-alliinase-alliin combination should chase them down and destroy them anywhere in the body."

Sara Hiom, a science information manager for Cancer Research UK told BBC News Online: "The medicinal properties of garlic have long been recognised.

"These are encouraging preliminary data. The challenge now will be to develop methods for use against different types of tumour cells and eventually to adapt the technique for use in humans so that the necessary clinical trials can be carried out."
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Others Last Garlic Researches

INTRODUCTION

The healthful properties of garlic are legion and have been identified and validated by hard empirical science in over a thousand scientific reports this last decade. Areas of beneficial activity include anti-AIDS, anti-cancer and anti-cardiovascular disease and anti-infectious properties, amongst others. Garlic is furthermore uniquely the richest dietary source of many otherwise rare healthful sulphur compounds, plus organic selenium as well as being one of the best sources of organic germanium (after ginseng & green tea, which latter is the richest food source known) besides an impressive array of other essential nutrients and active health-promoting phytochemicals.

Various forms of garlic are available, the most effective being fresh, powdered, distilled and especially aged garlic, which latter lacks the irritant effect of fresh garlic, yet possesses equal or greater bio-active range and potency.

Pharmacologic activities of aged garlic extract in comparison with other garlic preparations

We investigated the pharmacologic activities of four garlic preparations, raw garlic juice (RGJ), heated garlic juice (HGJ), dehydrated garlic powder (DGP) and aged garlic extract (AGE). The study used three animal models, i.e., testicular hypogonadism (hypospermatogensis and impotence) induced by warm water treatment, intoxication of acetaldehyde and growth of inoculated tumor cells. RGJ was found to be effective only in recovery of testicular function. The efficacy of HGJ was observed in three models; however, it did not improve impotence. DGP was effective in recovery of spermatogenesis and stimulated acetaldehyde detoxification. Significant beneficial effects of AGE were found in all three models. Although all four garlic preparations significantly enhanced natural killer (NK) and killer cell activities of the spleen cells of tumor-bearing mice, only AGE and HGJ inhibited the growth of inoculated tumor cells. These results suggest that different types of garlic preparations have different pharmacologic properties, and among the four garlic preparations studied, AGE could be the most useful garlic preparation. (Kasuga S, et al, J Nutr, 131(3): 1080S, 2001)

Antioxidant health effects of aged garlic extract

Oxidative modification of DNA, proteins and lipids by reactive oxygen species (ROS) plays a role in aging and disease, including cardiovascular, neurodegenerative and inflammatory diseases and cancer. Extracts of fresh garlic that are aged over a prolonged period to produce aged garlic extract (AGE) contain antioxidant phytochemicals that prevent oxidant damage. These include unique water-soluble organosulfur compounds, lipid-soluble organosulfur components and flavonoids, notably allixin and selenium. Long-term extraction of garlic (up to 20 mo) ages the extract, creating antioxidant properties by modifying unstable molecules with antioxidant activity, such as allicin, and increasing stable and highly bioavailable water-soluble organosulfur compounds, such as S:-allylcysteine and S:-allylmercaptocysteine. AGE exerts antioxidant action by scavenging ROS, enhancing the cellular antioxidant enzymes superoxide dismutase, catalase and glutathione peroxidase, and increasing glutathione in the cells. AGE inhibits lipid peroxidation, reducing ischemic/reperfusion damage and inhibiting oxidative modification of LDL, thus protecting endothelial cells from the injury by the oxidized molecules, which contributes to atherosclerosis. AGE inhibits the activation of the oxidant-induced transcription factor, nuclear factor (NF)-kappaB, which has clinical significance in human immunodeficiency virus gene expression and atherogenesis. AGE protects DNA against free radical-mediated damage and mutations, inhibits multistep carcinogenesis and defends against ionizing radiation and UV-induced damage, including protection against some forms of UV-induced immunosuppression. AGE may have a role in protecting against loss of brain function in aging and possess other antiaging effects, as suggested by its ability to increase cognitive functions, memory and longevity in a senescence-accelerated mouse model. AGE has been shown to protect against the cardiotoxic effects of doxorubicin, an antineoplastic agent used in cancer therapy and against liver toxicity caused by carbon tetrachloride (an industrial chemical) and acetaminophen, an analgesic. Substantial experimental evidence shows the ability of AGE to protect against oxidant-induced disease, acute damage from aging, radiation and chemical exposure, and long-term toxic damage. Although additional observations are warranted in humans, compelling evidence supports the beneficial health effects attributed to AGE, i.e., reducing the risk of cardiovascular disease, stroke, cancer and aging, including the oxidant-mediated brain cell damage that is implicated in Alzheimer's disease. (Borec C, J Nutr, 131(3): 1010S, 2001)
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The Wonders of Garlic
This 'Miracle Food' Protects You Against Heart Disease, Cancer and Infections

By Jack Challem, The Nutrition Reporter™
All rights reserved.

If garlic had been created in the laboratory instead of by nature, it would probably be a high-priced prescription drug.

That's just how good it really is.

Medical studies have shown that garlic - the aromatic seasoning people either love or hate - can lower cholesterol, prevent dangerous blood clots, reduce blood pressure, prevent cancer, and protect against bacterial and fungal infections.

Just what makes garlic so good? Known scientifically as Allium sativum, garlic contains more than 100 biologically useful chemicals, including substances with such strange names as alliin, alliinase, allicin, S-allylcysteine, diallyl sulfide, allyl methyl trisulfide.

In fact, garlic has been used medicinally for at least 3,000 years, but until relatively recently its benefits were considered little more than folklore. According to a report in the Journal of the American Medical Association (Nov. 28, 1990;264:2614), the therapeutic roles of garlic have been described in more than 1,000 scientific studies.

Garlic Benefits the Cardiovascular System

Adesh K. Jain, M.D., of the Clinical Research Center and Tulane University School of Medicine, New Orleans, reported last year that garlic can lower blood levels of "total" cholesterol and, particularly, of the dangerous low-density lipoprotein (LDL) form. Jain gave 20 men and women 900 milligrams of garlic powder tablets daily and compared them to 22 people getting just a placebo.

By the end of the 12-week study, total blood cholesterol levels dropped by an average of 6 percent among those taking the garlic tablets, compared with only a 1 percent drop among those taking a placebo. The garlic takers also benefited from an 11 percent decrease in the LDL form of cholesterol, compared with a 3 percent reduction in the placebo group.

"Garlic powder, given in the form of tablets in our study, was well tolerated and only one subject reported increased belching and a garlic odor," explained Jain in the American Journal of Medicine (June 1994;94:632-5).

Garlic is also an anticoagulant - a natural blood thinner. H. Kieswetter, M.D., of the University of Saarlandes, Hamburg, Germany, recently found that garlic could help patients suffering from peripheral arterial occlusive disease, characterized by blood clots in the legs.

Typically, patients with the condition are asked to walk, because increased blood flow reduces the number of clots. However, they are easily discouraged because peripheral arterial occlusive disease causes extreme pain after walking only a short distance.

Kieswetter gave 32 patients 800 milligrams of garlic powder tablets daily for 12 weeks, while another 32 patients received a placebo. He then measured their "pain-free walking distance." For the first several weeks, both groups of patients progressed about as they would in a typical walking program. As time went on however, patients taking garlic were able to walk about one-third farther without pain, according to Kieswetter's report in Clinical Investigator (May 1993;71:383-6). The researcher also noted that garlic's benefits, which included decreased blood pressure, could be detected after patients took a single garlic powder capsule.

Why does garlic lower blood pressure? Blood pressure increases in response to the body's production of angiotensen I-converting enzyme (ACE). Some prescription blood pressure drugs work as "ACE inhibitors," blocking formation of the chemical. Garlic contains gamma-glutamylcysteine, a natural ACE inhibitor, according to an article in Planta Medica (Sendl, A. Feb. 1992;58:1-7).

Garlic Protects Against Cancer

Garlic also protects against cancer. Benjamin Lau, M.D., Ph.D., noted in Molecular Biotherapy (June 1991;3:103-7), that garlic "is one of the most ancient of plants reputed to have an anticancer effect. As recorded around 1550 B.C., in the Ebers Papyrus, garlic was used externally for the treatment of tumors by ancient Egyptians and internally by Hippocrates and Indian physicians."

Lau, a researcher at the Loma Linda University School of Medicine, has identified three ways garlic protects against cancer: by directly inhibiting tumor cell metabolism, by preventing the initiation and reproduction of cancer cells, and by boosting a person's immune system to more efficiently fight cancer cells.

John Milner, Ph.D., of Pennsylvania State University, University Park, recently studied how aged garlic powder might protect against nitrosamine-induced cancers in laboratory mice. Nitrosamines are formed when processed meats, such as bacon and bologna are eaten.

Milner found that a diet consisting of 2 to 4 percent garlic delayed the growth of breast cancer and reduced the number of tumors. "The total tumor number was reduced by 56% in rats fed the 2% garlic-powder diet throughout the 20 weeks feeding period compared to control-fed rats," he explained in Carcinogenesis (Oct. 1992;13:1847-51).

Another benefit was that levels of glutathione-S-transferase were 42 percent higher among the animals eating high-garlic diets. Glutathione-S-transferase is an enzyme that helps the liver detoxify carcinogens and other dangerous chemicals.

In a separate study, Milner found that garlic could dramatically reduce the number of "adducts" in deoxyribonucleic acid (DNA). Adducts are chemicals that attach nitrosamines to DNA, setting the stage for cancerous changes.

Milner exposed a group of laboratory rats to nitrosamines, but some of the animals were also given large amounts of aged garlic powder - again, 2 to 4 percent of the diet. Depending on the amount of garlic they ate, the rats had a 40 to 80 percent reduction in the adducts in the liver. In addition, garlic-eating rats benefited from 55 to 69 percent fewer mammary gland adducts, according to Milner's article in Carcinogenesis (Feb. 1994;15:349-52).

Several studies have also shown that garlic reduces the risk of stomach cancer. One study, conducted in China, found that garlic consumption was inversely related to the incidence of stomach cancer, according to a report in Preventive Medicine (Han, J., Sept. 1993;22:712-22). Other experiments, such as the one described in Cancer Letters (Nagabhushan, M., Oct. 21, 1992;66:207-16), noted that diallyl sulfide significantly reduced stomach tumors in hamsters.

In still another experiment, Professor M. M. El-Mofty of Alexandria University, Egypt, fed Egyptian toads either freshly minced garlic, garlic oil, or corn oil (placebo) for four months, then exposed them to aflatoxin B1 (AFB1), a food contaminant that can cause liver cancer.

Only 3 percent of the toads fed fresh garlic and only 9 percent of the 65 animals fed garlic oil developed tumors. In contrast, 19 percent of those fed corn oil developed liver and kidney tumors.

"Our results show that feeding toads minced garlic or garlic oil resulted in a marked reduction in the incidence of tumors induced by AFB1," El-Mofty wrote in Nutrition and Cancer, 1994;21:95-100). "The fresh garlic showed a greater inhibitory effect...This suggests that there are additional highly active components in fresh garlic."

Fights Microbial and Fungal Infections

Scientific research has also confirmed garlic's role as a natural antibiotic. Back in 1983, Lau noted in Medical Hypotheses (12:227-37) that "garlic extract has broad-spectrum antimicrobial activity against many genera of bacteria and fungi...Because many of the microorganisms susceptible to garlic extract are medically significant, garlic holds a promising position as a broad-spectrum therapeutic agent."

One way garlic works is by promoting phagocytosis, the ability of white blood cells to fight infections. Another is by stimulating other immune cells, such as macrophages and T-cells to fight bacterial and viral infections and to scavenge for cancer cells. One report, in Deutsche Zeitschrift für Onkologie (April 1989;21:52-3), described how garlic enhanced the body's "killer cell" activity against the AIDS virus.

Lau has also noted that garlic can combat Candida infections. In one study, he injected an aged garlic extract into mice with Candida infections. After a day, the Candida colonies numbered 400, compared with 3,500 among the mice given only a salt-water solution. After two days, the garlic-treated mice were free of Candida.

Active Ingredients

In one of the great ironies of nature, raw garlic has very little biological activity. But when you "damage" garlic cloves - by slicing, cooking, or chewing - the enzyme alliinase immediately converts alliin into allicin, which gives garlic its characteristic odor.

Allicin was once thought to be garlic's principal active ingredient. However, researchers now know that allicin is rapidly oxidized. More than 100 biologically active sulfur-containing compounds, proteins, and saponins are created as a result of this oxidation. While allicin may still serve as a general marker of garlic's potency, research increasingly points to S-allylcysteine and other compounds as the most therapeutically active ingredients in garlic.

So how should you take garlic? Most scientific studies have, for consistency, used a standardized garlic extract in capsule or liquid form. However, just about any form offers some benefits. If you enjoy the taste of garlic, use it liberally in your food. If the taste and odor turn you off, opt for deodorized garlic capsules. Either way, garlic is good for your health.

This article originally appeared in Let's Live magazine. The information provided by Jack Challem and The Nutrition Reporter™ newsletter is strictly educational and not intended as medical advice. For diagnosis and treatment, consult your physician.
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Garlic and Cholesterol

There are now over 12 well designed studies published around the world that confirm that garlic in several forms can reduce cholesterol. Most recently researchers in Oxford and America have published some summaries of all the good data on garlic.

Garlic as lipid lowering agent - a meta analysis

Silagy CS, Neil HAW, 1994, The Journal of the Royal College of Physicians, Vol 28 No 1:39-45
The authors state that garlic supplements have an important part to play in the treatment of high cholesterol and that this paper reviews all the published and unpublished data from around the world. Overall a 12% reduction in total cholesterol was shown over a placebo and that this reduction was normally evident after only 4 weeks treatment and that this was likely to persist for as long as the study was in progress.

The largest study so far was conducted in Germany where 261 patients from 30 general practices were given either garlic powder tablets or a placebo. After a 12 week treatment period mean serum cholesterol levels dropped by 12% in the garlic treated group and triglycerides dropped by 17% compared to the placebo group.
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GARLIC THE BOUNTIFUL BULB

by Carmia Borek, Ph.D.

Can a clove of garlic a day keep the doctor away? Can an odor-free supplement be as good or even better? Garlic has been an important part of life for centuries, across cultures and millennia. In fact, no other single food has had as many applications as this pungent plant. Garlic has been used to spice food, protect against vampires and witches, prepare soldiers for war, cure colds, heal infections, and treat ailments ranging from heart disease to cancer and even the plague.

Today, after close to 6000 years of folklore, scientific research shows that garlic is an amazing resource of phytochemicals (botanicals) whose wide range of actions can benefit health. Studies show that garlic protects against infection and inflammation, lowers the risk of heart disease, and has anticancer and antiaging effects. Scientific studies also show that garlic does not have to be eaten raw or fresh to be effective. The potent odor of garlic may not be necessary for its health benefits. Research shows that aged, deodorized garlic extract sometimes works even better than fresh garlic without causing digestive disorders and "garlic breath" that may haunt the fresh garlic eater.

A history of garlic

Long before humans began keeping written records, garlic, found in the wild, was cultivated for human use. Though the exact geographic origin of garlic is not known, modern botanists think it came from Central Asia, some say Siberia. The plant, with its pungent flavored bulb, was transported West and East by migrating tribes, becoming native to Mediterranean regions of Europe, Asia and Africa as well as China and other countries in the Far East.

Garlic-Allium sativum-is a hardy perennial plant that belongs to the lily family, as do onions, leeks, shallots and chives. However, garlic contains a number of organosulfur substances with medicinal properties that are unique to garlic. The history of garlic stretches far back, to a time when people who foraged in the fields for food and healing herbs came across garlic and cultivated it for their use. Remnants of garlic have been found in cave dwellings that are over 10,000 years old. Egyptian tombs, dating back to close to 5700 years ago, were found to contain sketches of garlic and clay sculptures of the bulb. The ancient Egyptian text Codex Ebers details formulas with garlic as remedies
for heart problems, headaches, tumors and other ailments.

Chinese writings dating from 2700 B.C. describe garlic for treating many ailments and for enhancing vigor. In India, Ayurvedic medicine recommends garlic to boost energy and treat colds and fatigue.

In modern times garlic has become popular as a healing herb in some Asian and European countries. In certain parts of China people eat about 20 grams of garlic a day, approximately 8 medium size cloves. In Germany, most adults take a daily garlic supplement to promote health. In the United States the use of garlic preparations as supplements has been rapidly escalating in recent years.

The chemistry of garlic is complex, with over 100 different compounds that contribute to
its effects. The most important and unique feature is its high content of organosulfur substances. Garlic contains at least four times more sulfur than other high sulfur vegetables-onion, broccoli and cauliflower.

Water soluble sulfur compounds

From a medicinal point of view, the most important organosulfur substances are water soluble S-allyl compounds, including S-allyl cysteine and other sulfur amino acids that are increased by aging garlic extract. Stable, odorless and safe, with high antioxidant activity, S-allyl cysteine easily gets into the circulatory system from the gut (highly bioavailable), with an absorption of close to 90%. S-allyl cysteine has been shown to slightly reduce blood cholesterol levels, protect cells from toxic chemicals, prevent cancer in laboratory animals and stop the growth of prostate cancer cells and breast cancer cells, in culture. Its high antioxidant activity provides it with the potential to fight oxidant-related damage that leads to heart disease, cancer and aging.

Oil-soluble sulfur compounds

Whole garlic cloves contain very small amount of oil-soluble sulfur compounds. However, once the cloves are cut or macerated, oil-soluble sulfur compounds are produced through enzymatic reactions. Upon crushing or chopping garlic, alliin-a sulfur containing compound that is found in the whole clove-is converted by the enzyme alliinase to a volatile compound called allicin, the substance that gives garlic its pungent odor and flavor. Allicin is highly unstable and decomposes into oil-soluble substances that include diallyl sulfide, diallyl disulfide and other volatile sulfur compounds.

Non-sulfur compounds

Non-sulfur compounds in garlic and in the aged extract include proteins, carbohydrates (sugars, fructans, pectins), saponins, that are steroid substances recently shown to have antibacterial and antifungal actions, flavonoids, such as allixin, that are important antioxidants. Garlic contains low amounts of vitamins and minerals including selenium. The organosulfur compounds are mostly responsible for garlic's medicinal qualities, but their cooperative action with other components that are present in garlic enhances its health benefits.

Modern medicine

Over the last two decades the growing use of botanicals in complementary and alternative medicine has resulted in a burst in garlic research. Modern scientific methods are being used to investigate the actions of garlic and its components in protecting against aging and disease. At a recent scientific conference, scientists confirmed what traditional healers found out through trial and error: garlic can help prevent modern ailments and disorders.

The two and a half day international conference took place in November, 1998, in Newport Beach California and focussed on "Recent Advances on the Nutritional Benefits Accompanying the Use of Garlic as a Supplement". Organized by the National Cancer Institute and Pennsylvania State University, the conference gathered close to 200 researches and health professionals from 12 countries. Scientists presented work on the health benefits of garlic and garlic supplements and it became clear from studies reported at the conference that deodorized aged garlic extract was more effective than fresh garlic in large part because of the unique water soluble organosulfur compounds that have a wide scope of action and are highly bioavailable.

Antioxidant effects

Just as oxidized iron in a car turns to rust, so do free radicals oxidize and damage DNA, lipids and proteins in the body, triggering disease and accelerating aging. Free radicals are made in cells in normal metabolism and during infection and inflammation. They increase in the body by exposure to sunlight, X-rays, smoking, smog and other
pollutants. Cells fight oxidants by antioxidant enzymes and small molecules, which are produced internally and by antioxidant vitamins, minerals and phytochemicals that are obtained from food.

Garlic is rich in antioxidants phytochemicals that include organosulfur compounds and flavonoids, capable of scavenging free radicals. Garlic also contains selenium, which is required for the antioxidant enzyme glutathione peroxidase. Though we do not know the mechanisms of all the garlic components, many of its disease preventive, anti-inflammatory and anti-aging effects are due to the antioxidant actions of garlic and garlic preparations that contain stable organosulfur compounds.

Research shows that among garlic preparations, aged garlic extract has the highest
antioxidant potential, compared to fresh garlic and some commercial preparations. Aged garlic extract and in other experiments some forms of garlic powder have been shown to boost cell glutathione, which scavenges free radicals and helps maintain a healthy immune system and enzymes that convert free radicals to water and destroy toxic peroxides.

Reducing the risk of heart disease and stroke

In the past 15 years, garlic supplementation studies have concentrated on the bulb's effects in reducing blood cholesterol and triglycerides (the form in which fat is transported in the blood). All studies did not agree with one another, given differences in the kind of garlic preparation, quality of standardization, doses and periods of
treatment. But most findings showed that garlic slightly lowered blood cholesterol, LDL cholesterol and triglycerides with a consistent lowering of blood lipids seen in studies that used aged garlic extract as the supplement. For example, while a University of Oxford study showed that garlic powder, given to patients at 900 mg a day for six months, had no protective effects and did not lower cholesterol levels, a study at East Carolina University found that aged garlic extract given at 2.4-4.8 gm a day, for six months, lowered cholesterol by 5-7%, and reduced LDL, triglycerides and blood pressure in men with high cholesterol.

Preventing lipid oxidation, protecting blood vessels, anti-platelet action

Oxidation of LDL cholesterol by free radicals accelerates atherosclerosis. The oxidized
LDL injures cells that line the blood vessels, increasing the chance of plaque forming cholesterol deposits in the vessel wall. Aged garlic extract, its components S-allyl cysteine and the flavonoid allixin, have been shown to protect LDL from oxidation and prevent cell injury in the blood vessels. Oil soluble organosulfur components of garlic also show an ability to protect LDL from oxidation.

Garlic has anti-clotting effects that reduce plaque formation in blood vessels and clots that cause heart disease and stroke. Garlic prevents clumping of blood platelets to each other (aggregation) and their sticking to blood vessels (adhesion). When patients were given 2.4-4.8 grams of aged garlic extract daily for six months, the aged extract that contains stable organosulfur compounds prevented clotting and adhesion of blood platelets and reduced blood pressure.

Protection against brain injury by ischemia

If blood circulation to the brain is decreased due to atherosclerosis or a poor heart condition-risks that increase with age-the brain is deprived of oxygen (ischemic hypoxia). When the brain is enriched again with oxygen ( reperfusion), free radicals are produced, causing brain injury that accelerates aging and diseases such as Alzheimer's disease. Antioxidants protect against such damage and garlic preparations rich in water soluble antioxidants show a protective effect. Experiments in rats show that aged garlic extract and water soluble S-allyl cysteine, prevented brain injury by ischemia and reperfusion. In contrast, oil soluble garlic compounds allyl sulfide and allyl disulfide, tested in the same way, did not protect the brain.

Enhanced immune functions

The immune system consists of many types of cells and protective substances that fight infections, the common cold and help battle life threatening diseases, such as cancer. A strong immune system can defend against bacteria, viruses and fungal diseases. When immunity is severely damaged, as in the case of AIDS, the body cannot fight off invading infectious organisms. Immunity can be compromised by many factors, by a poor diet, stress, environmental pollution, disease and aging. Fortunately, science has identified dietary substances that help stimulate the immune system, and garlic is among them.

Human studies confirm immune stimulation by garlic. Subjects receiving aged garlic extract at 1800 mg a day for three weeks showed a 155.5% increase in natural killer immune cell activity that kills invaders and cancer cells. Other subjects receiving large amounts of fresh garlic of 35g a day, equivalent to 10 cloves, showed an increase of 139.9%. In six weeks, patients with AIDS receiving aged garlic extract showed an enhancement of natural killer cells from a seriously low level to a normal level.

In another human study, subjects were given garlic powder for three months. Blood samples tested for white cell activity, showed an increased capacity of the immune cells to engulf the E. coli bacteria. Garlic and garlic preparations increase the activity of immune cells, including macrophages, that kill infectious invaders.

Recent studies show that garlic powdered extract contains substances that kill Heliobacter pylori, a virulent organism that grows in the stomach and is thought to be associated with stomach ulcers and stomach cancer. Since 122 patients out of 145 people infected with H. pylori showed resistance to antibiotic treatment, treatment with garlic supplementation may be an essential approach.

Anti-cancer effects

Normal cells become malignant through stages, in a complex process that takes many years, thus enhancing cancer risk with age. Mutations in DNA by free radicals or by binding of chemical carcinogens trigger a loss in growth regulation, causing cells to replicate in an uncontrolled way and result in a cancer.

The anti-cancer effects of garlic have been recognized since ancient times, mostly in the form of therapeutic effects. New scientific methods enable us to confirm that garlic helps prevent cancer and stop cancer cell growth.

Epidemiological studies

The anti-cancer effects of garlic-rich diets have been shown in over 12 epidemiological studies in China, Italy and the United States. Diets high in garlic lowered the risk of stomach and colon cancer. Among the earliest documented evidence were studies in China that showed a marked decrease in stomach cancer in residents of the Gangshang province whose daily consumption was 20 g or more. Cancer rate was thirteen times lower compared to people in another province who consumed 1g a day. Studies in Italy showed a 50% reduction in stomach cancer in people who's daily diet was high in vegetables and contained large amounts of garlic. The protective effects of garlic against colon cancer were shown in a striking finding in the Iowa Womens' study, in which 41.837 women, aged 55-69, ate one or more servings of garlic a week, over five years. Garlic eaters showed a 35% lower risk of colon cancer, compared with women on diets that did not include garlic.

Experimental studies

The antioxidant effects that prevent DNA damage and cancer-causing mutations are essential to the cancer preventive effects of garlic and its components. In addition, aged garlic extract, and lipid soluble organosulfur compounds that are also found in garlic powder, prevent the binding of DNA and chemical carcinogens. They also increase the disposal of the carcinogens in animals, ridding the body of the cancer causing agents.

Other animal studies show that aged garlic extract protects against early and late stages of cancer development in the colon, mammary glands, skin, stomach and esophagus. Among the compounds in the garlic extract showing prevention of tumor promotion is allixin, a flavonoid that also prevents the formation of prostaglandins, hormone-like substances that are active in enhancing inflammation, platelet aggregation and tumor growth.

Cancer therapy

In ancient times, garlic was used to treat cancer of the uterus. Experimental studies with human cells in culture support garlic action in blocking tumor growth. Work at Sloan Kettering Memorial Medical Center showed that the water soluble S-allyl cysteine and S-allyl mercaptocysteine, which are high in aged garlic extract, stop the growth of human prostate cancer and breast cancer cells in culture. Other recent studies at Pennsylvania State University showed that the oil soluble diallyl sulfide prevented the growth of human colon cancer cells. These studies offer hope for adjuvant therapy with garlic compounds.

Preventing heart and liver toxicity in cancer therapy

Cardiotoxicity and liver toxicity caused by anti-cancer agents that produce free radicals is a concern in cancer therapy. Doxorubicin, which is used in treating breast cancer, ovarian carcinoma and other tumors, damages the heart muscle and leads to in-heart failure. Methotrexate and 5-fluorouracilused, which are used in treating a variety of cancers, produce liver toxicity. Aged garlic extract and the organosulfur compounds polysulfides protect mice and heart cells in vitro from Doxorubicin toxicity and liver cells against the toxic effects of methotraxate and 5-fluorouracil. These protective effects of the garlic supplement may have applications in the clinic, reducing the risk of toxicity in patients receiving anti-cancer treatment.

Anti-aging, cognitive function enhancement and life extension

The history of garlic tells us of its uses to promote well being. Recent studies on mice show that garlic may have important effects on brain function and in increasing life span. The research showed that aged garlic extract and its key sulfur compound, S-allyl cysteine, enhanced learning ability in mice that are genetically prone to early aging. Nerve cells exposed to these compounds showed an unusual ability to grow and branch, which may be associated with the enhanced memory function by the garlic compounds. Aged garlic extract prevented degeneration in the frontal lobe of the brain, improved memory retention and extended the life span of the animals.

Conclusions

Garlic contains a wide range of substances, including antioxidants, which are enhanced by aging garlic extract and act together to help prevent atherosclerosis, heart disease, stroke, cancer and aging, as well as boost immunity and help increase memory and life span. Garlic and garlic supplements as well as garlic components, notably stable organosulfur compounds, have been shown to influence cancer by several mechanisms: prevent mutations, prevent the binding of carcinogens to DNA, increase the destruction of carcinogens by producing enzymes that do the job, prevent later stages in cancer, enhance immunity and stop the growth for some human cancer cells. Garlic antioxidants are highest in the aged garlic supplement compared to fresh garlic and other commercial preparations. The antioxidants protect against toxic effects of free radicals from radiation, including sunlight, environmental pollutants and some anti-cancer drugs, and help fight cancer, heart disease, loss of memory and aging.

The conference on "Recent Advances on the Nutritional Benefits Accompanying the Use of Garlic as a Supplement" concluded that garlic research has come a long way in confirming the health benefits of garlic. However, there is work ahead to define other benefits and establish the most effective doses that will provide each person with the benefits against diseases and aging.

Garlic supplementation in our daily diet may be one of the best options to prevent aging and disease and therefore extend life. Those who wish to eat a clove of garlic a day and do not suffer adverse reactions can do so. Various garlic products on the market offer an alternative but require careful viewing of the manufacturer's standardization of the product and of the bioavailability of the compounds in the supplement. Those who want to increase their daily dose of garlic but avoid garlic breath can turn to regular use of aged garlic extract, a deodorized standardized, highly bioavailable supplement, whose benefits are well researched
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Sincerely,

PC. Luis Quiroz Ravines
Founder of the “World Movement of Direct Help to the Poor"

http://www.themiracleofsharing.org
http://www.elmilagrodecompartir.org

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