Garlic

A double blind, randomized study with over 3000 human subjects for seven clinical years showed that cancer risk was cut by 60% for those with the highest intake of allium containing vegetables, including aged garlic.

The miracle nutrient appears to be the enzyme alliinase (a nutrient in the Allium genus) which produces the anti-cancer compounds. The key is to crush it and let it sit for 15 minutes in order to release these anti-cancer compounds.

Garlic is also very antibacterial, viral, and fungal, which means it is exceptional for the digestive system, and therefore immune related diseases like cancer. Use it in juices, vegetable dishes, salad dressings, and everything in between.

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