Thanks to research, we know that garlic is potent in the fight against breast, stomach, colon, blood, and esophageal cancers in particular. Phytochemicals in garlic stop nitrosamines from forming. These are carcinogens or poisons and toxins that typically form in the stomach and sometimes the intestines too. Carcinogens form when you ingest nitrates which are commonly used to preserve food.
An Iowa Women’s Health Study found that ladies who consumed the most amounts of garlic in their diets had a 50 percent lower risk of certain colon cancers than women who ate little to none of this herb. It is best to eat fresh garlic, so stock up on those cloves next to your shop. Then, crush the garlic and use it as a base along with the onion for almost any dish, or slightly crush whole cloves and roast them with your preferred cut of meat. Crushing the garlic releases its phytochemicals easily.