With that being said, let me tell you about the power of garlic. Without getting too scientific, our strands of DNA are coiled very tightly...that's how they are suppose to be. When a carcinogen enters our body, (this study used meat), it would make the DNA uncoil and break apart. If the meat was grilled, the effect on the DNA strand was even worse...there was more breaking apart of the DNA strand.
However, when garlic was introduced with the carcinogen, (meat), there was not as much breaking apart of the strand. It was really amazing. Researchers wondered if phytochemicals from plants would have the same effect as the garlic. So, once again, meat was introduced with fruits and vegetables...again, the damage done to the DNA strand was less. The researchers used 100 different kinds of fruits and vegetables, they all had a similar effect on reducing damage. The meats the researchers used were fried bacon, grilled chicken and, yes, baked fish! Fried bacon comes as absolutely no surprise to me, but baked fish...WOW! The grilled chicken didn't surprise me either...I wrote a previous blog discussing grilled meats and the high incidence of cancer.
The summary of this particular study is, garlic as well as fruits and vegetables, have the power to suppress tumor production and reduce DNA damage done by carcinogens in our bodies. That is absolutely amazing to me...show me a pill that has that kind of effect on our body WITHOUT ANY SIDE EFFECTS. There is no such pill.
The more vegetables and fruits we can get in our bodies, the more power we have to fight off all kinds of toxins and carcinogens we come in contact with daily. This particular study was done using meat....meat is the tip of the iceburg...remember, there is not "one" particular "cause" of cancer...we are bombarded with all kinds of toxins. Fortunately, by choosing to eat lots of vegetables and fruits, we are armed with superior ammunition.
INDIAN GARBANZO AND TOMATO STEW
1/3 c of water
1 large onion, quartered and thinly sliced
1 1-inch piece of ginger, peeled and minced
2 cloves of garlic, peeled and minced
1 t each of coriander seeds, cumin seeds and black mustard seeds
1 t curry powder
1 1/2 pounds tomatoes, seeded and pureed
1 green bell pepper, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
3 c cooked garbanzo (chickpeas) beans
1 T Garam Masala (recipe follows if you don't have this spice)
- Place the water in a medium saucepan. Saute the onion, ginger, garlic, seeds and curry powder over medium-low heat stirring frequently, until the onion is tender, about 10 minutes.
- Add the tomatoes and simmer, uncovered, for 10 minutes.
- Add the peppers and garbanzos. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- If too thin, cook uncovered to a thick stew consistency.
- Stir in garam masala and serve.
This is excellent over brown basmati rice.
4 t ground coriander
2 t ground cumin
1 t ground black pepper
1 t ground cloves
1 t ground cinnamon
Mix all ingredients together and store in a tightly covered jar.