Does garlic kill cancer cells?

I've coached many cancer patients who have turned away from modern medicine and are looking for safe, effective ways to reverse their illness.

In the early stages of coaching, my clients often ask me for simple things they can do to accelerate their healing.

According to a 2008 study at University of Quebec, the Number One cancer-killing vegetable is... drum roll... garlic!

Here's an excerpt from Chapter 20: Healing Foods, of my book, "The Healing Power of Cancer".

Hippocrates recommended that his patients eat large amounts of crushed garlic to cure their cancer. Many naturopaths recommend consuming 5 to 6 cloves of crushed raw organic garlic daily, after allowing them to sit for at least 15 minutes to release alliinase, an anti-cancer enzyme that stimulates your immune system. 

The following sources claim that garlic contains effective cancer-fighting compounds for brain, prostate, lung, breast, colorectal and stomach cancers. 

The American National Cancer Institute states, “Protective effects from garlic may arise from its antibacterial properties, or from its ability to block the formation of cancer-causing substances, halt the activation of cancer-causing substances, enhance DNA repair, reduce cell proliferation, or induce cell death”.

Scientists at the Medical University of South Carolina reported in 2011 that three pure organo-sulphur compounds from garlic (DAS, DADS and DATS) “demonstrated efficacy in eradicating brain cancer cells, but DATS proved to be the most effective”.

A 2013 study at the China-Japan Friendship Hospital, Beijing, reported, “Allium vegetables, especially garlic intake, are related to a decreased risk of prostate cancer”. 

Researchers at Jiangsu Provincial Center for Disease Control and Prevention in China carried out interviews with 1424 lung cancer patients and 4543 healthy people over a seven-year period. They concluded in 2013 that people who ate raw garlic at least twice a week during the seven-year study period had lower risk of developing lung cancer. 

A 2011 study at Kansai University, Japan concluded that garlic “suppresses the growth of human breast cancer cells in culture. Mechanisms of action include the activation of metabolizing enzymes that detoxify carcinogens, the suppression of DNA adduct formation, the inhibition of the production of reactive oxygen species, the regulation of cell-cycle arrest and the induction of apoptosis”.

A 2001 meta-analysis of nineteen research studies at University of North Carolina reported, “Site-specific case-control studies of stomach and colorectal cancer suggest a protective effect of high intake of raw and/or cooked garlic”.

“The Healing Power of Cancer” paperback and audiobook are available here.