In folklore, garlic is supposed to ward off vampires. Out here in the real world, it can keep away something even more terrifying.
It can WIPE OUT one of the deadliest cancers on the planet… colon cancer
Garlic and related allium vegetables can cut your risk of the colorectal tumors that claim nearly 1,000 Americans lives every single week.
And if you REALLY love garlic and its cousins such as onions, leeks, and shallots…
Your risk of colon cancer could plunge by nearly 80 percent!
That’s already good.
But let me make this news even better today – because I’ve got the key to making your garlic even MORE effective at fighting off these killer tumors.
Potent veggie compound slays colon cancer
This new study shows the link, which is great, but it doesn’t explain WHY.
And that, in many ways, is even more important.
The secret is very likely a compound called allicin. It’s found in these vegetables and has several incredible powers.
But today, let’s focus on just one.
It can KILL colon cancer cells… in the most ruthless way possible.
Cancer cells are like those vampires I mentioned earlier; they’re un-dead. Normal cells die off on a specific schedule, but not cancer cells.
Instead, they stick around – continuing to divide and form new cells and allowing tumors to grow, often rapidly.
Even when you THINK they’re dead, cancer cells can keep coming back. Which is why so many cancers return for a second round or reappear in new places.
But not when allicin enters the picture.
If cancer is a vampire, allicin is a stake through the heart. It can strip colon cancer cells of their defenses and force them to FINALLY die.
And it makes sure they STAY dead, too.
CANCER-PROOF yourself with this garlic ‘hack’
You can get this allicin by regularly eating garlic and other allium vegetables.
But if you REALLY want to kick it up a notch, there’s a little trick you can pull off in the kitchen.
Don’t use pre-cut or pre-crushed garlic. Instead, peel and crush it yourself, then let it sit for about 15 minutes. Crushing the garlic triggers a reaction that unlocks powerful enzymes that enhance the allicin.
Use it raw if you can handle the powerful taste. If not, cook it very lightly since too much heat can destroy some of those potent allicin-enhancing enzymes.
Along with fighting colon cancer, this stuff can help protect the heart, clear out arteries, and more. So don’t fear a little bad breath. Eat more garlic!