Something in garlic is similar to the active ingredient in 5FU? In January, I had to go through 2 weeks of applying an ointment whose major ingredient was 5FU to my face twice a day, morning and night. I dreaded having to put that on my face again, especially my lips all day. I would have rather go get daily IV chemo treatments. But the dermatologist said Intravenous 5Fu doesn't get to all the outer layers of skin.
So, I eat a lot of garlic, but perhaps not enough to help my sun tortured skin. I wonder if there is an unscented garlic out there that I could grow and rub on my skin?????
5FU was one of the ingredients in my chemo soup for 4 years. They switched to carboplatin for one whole week after it came back the 2nd time, but that about killed me so they went back to 5FU for the lower dose weekly maintenance.
It sounds like I might be on the right track here to try to keep it from coming back a third time??!!
According to "The Doctor's Book of Food Remedies" by Selene Yeager and the editors of Prevention Health Books, "diallyl trisulfide's effectiveness is comparable to that of 5-fluorouracil, a widely used chemotherapy agent. And since garlic is vastly less toxic to healthy cells than the chemotherapy drug, there's hope that some day garlic could form the basis of a gentler chemotherapy." page 240
It's true that waiting for 10 minutes after chopping garlic before you cook it is best. And the finer you chop the garlic (or mince it) the better. This exposes more of the garlic to air. The allicin in garlic combine with air to form potent cancer fighting compounds. 2 of these are diallyl disulfide - DADS ( prevents platelets from sticking together and clotting, interferes with the ability of cancer cells to divide and multiply), and diallyl trisulfide (10 times more powerful than DADS at killing lung cancer cells).
I use garlic with vegetables in stews and soups. I also make a 'sauce' of yoghurt with mayonaise (I know, I know) and lemon or lime juice and a lot of garlic, to put on falafel and tofu products or to go with beans. It can also be used with pita bread that I'd stuff with stir fried vegetables like leaks and sprouts and peppers, onion and mushrooms.
I read somewhere that it's best to leave the garlic for about ten minutes after chopping - before cooking / frying it - to get the most out of the nutrients.
Keep it simple.
current weight: 192.0
Fitness Minutes: (158,847) Posts: 22,361 2/17/13 1:28 P
I have a piano student/lady friend who is from China and her parents are living here now also. She has to change lesson times so often and she is so happy that I am willing to do that, so she often brings me things to eat. Her mom does alot of the cooking and boy, she uses GARLIC, let me tell ya! I never realized how HOT it could be! But good.
My very favorite way right now is to spread roasted garlic on sprouted bread instead of butter, and whatever I'm using as my pizza crust as the first layer. Roasted tomatoes usually go on next.
I also like to fry a lot (1/4 cup) of diced garlic in olive oil and add shrimp or chicken as the garlic starts to turn golden. The shrimp or chicken becomes encrusted with the garlic. Delicious!! Haven't done that much lately since Eat to Live with its emphasis on not using oils or meat in the 6 week plan. But I think it will happen again soon with my increase in calories.
I wonder if anyone has done this encrusting idea with any vegetables instead of meat? Maybe eggplant or zucchini?
This week, we will focus on garlic, well, really on garlic, onions, shallots, leeks, and chives, since they are all in the allium family. I consider each to have its own personality . At the Eat to Defeat site, I learned why I usually don't care for raw garlic. When garlic is chopped or smashed or chewed, it releases the sulphur compounds which it draws out of the soil. A "cure" for that is to rinse under water after chopping to rinse away the sulphur compounds.
So, the allium family has a long history of being medical fighters. "The anti-tumor properties of garlic have been recorded as early as 1550 BC in ancient Egypt. Hippocrates also reported garlic as a way to retard cancer growth" . And now we have more than folklore to make us aware of their anti-angiogenic, cancerfighting qualitites.
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