A phytonutrient and a star spice.
Garlic can improve cardiovascular health, lower the risk of cancer, help fight infection.
Summer is Coming
Garlic can even improve the safety of your barbecue. With summer coming, here is a great tip about garlic.
You can improve the safety of your meat dishes that you cook on the grill by cooking them with garlic. When high protein foods are cooked on a barbecue, they release a chemical known as Ph1P, a toxic substance that is linked to cancer.
A study done with women who eat large amounts of barbecued meats had a significant increase in cancer. When a phytonutrient called diallyl sufide DAS, one of the sulfide compounds that gives garlic its characteristic smell, can inhibit the carcinogenic effects of Ph1P. DAS protects DNA from damage and stops the conversion of Ph1P in the body into other carcinogenic substances. When researchers in Florida A&M University in Tallahassee treated breast cells of rats with Ph1P, and then added DAS, the garlic compound stopped the cancer process.
Taken in part from: Watson, B. 2007) The Fiber 35 Diet: Nature’s Weight Loss Secret. New York, NY. Free Press.