ANTI-CANCER FOOD: ONION FAMILY AND SEA PRODUCTS
posted by admin in Cancer
Onion Family – Garlic, Leeks, Chives and Onions
Garlic is an amazing food, commonly known as nature’s antibiotic. Garlic may prevent several forms of cancer. Extensive research indicates kyolic garlic increases the infiltration of natural killer lymphocytes into cancerous sites, decreases the tumour mass and destroys cancer cells. The most effective form is injected directly into the tumour. However, 0ral forms are also very effective.
Garlic may also inhibit the growth of breast cancer cells, protect against skin cancer and decrease the incidence of colon cancer, due to its high diallyl sulphide content. Garlic provides protection against oesophagus cancer and is toxic to Burkitt’s lymphoma cells (due to ajeone’s ability to inhibit Epstein-Barr virus). Garlic prevents the conversion of dietary nitrites into cancer-causing nitrosamines, even more effectively than vitamin C. In 1952 Russian scientists found that garlic was a potent tumour fighter and has a strong ability to boost me body’s immune system.
Leeks and chives are members of the onion family that are also believed to prevent the onset of colon cancer. They supply abundant amounts of minerals and good levels of  vitamins. The sulphur and chlorine content of leeks promotes cleansing of the bloodstream and lymphatic system.
Onions contain good amounts of silica, necessary for healthy blood circulation and to prevent mental fatigue. Scientific research has shown that onion extract can destroy tumour cells in test tubes and can arrest tumour growth in rats when tumour cells are implanted into them. Red onions are an excellent source of copper. Copper enhances iron absorption iry tne body and is believed to be a cancer-fighting mineral.
Seaweeds and Sea Vegetables
The vegetables that come from the sea are some of the most nutrient-rich foods we have. They are particularly high in iodine, calcium, potassium and iron, and some are very high in protein. Since these plants are constantly bathed in the mineral-rich ocean waters, they have a regular supply of nutrients. Most sea vegetables contain algin, a fibre molecule that binds minerals. Sea vegetables have been known to bind lead and mercury, and help excrete them from the body.
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