garlic and colon cancer

Garlic and Colon Cancer (Cut Your Risk By 30%!)

by Kelley Herring on December 6, 2012

You may want to think again before you say “Hold the garlic.” Especially if you’re concerned about colon cancer.

Garlic and Colon Cancer: Reduce Your Risk by 30%

In a review of research conducted over the past 10 years, eight studies showing garlic’s cancer-fighting power were identified.

  • In one clinical trial, participants with colorectal cancer (CRC) who took aged garlic extract saw a 29 percent decrease in the number and size of their colon tumors.
  • In two studies, those who had eaten raw or cooked garlic had a lower risk for cancer of the distal or sigmoid colon compared with those not eating garlic.
  • In five of the studies, those who ate raw or cooked garlic had a lower risk for colorectal cancer than those consuming none.

The reviewers concluded that garlic eaters have 30 percent less risk for colorectal cancer than non-garlic eaters.

Garlic: Getting the Most Benefits

You don’t have to look far for good ways to enjoy the “stinking rose.” Mince and whirl into salad dressing, chop and toss with steamed veggies and real extra virgin olive oil, or roast and spread on grain-free Paleo focaccia bread to help guard against cancer… deliciously!


About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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