Garlic to combat Breast Cancer

Hey! Hey! Garlic Combats Breast Cancer 

Breast cancer is the growth of malignant cells in the breast and develops to tumor when it becomes severe.

           An account of the Philippine Star, “Mushrooms go pink for Breast Cancer Awareness Month” (October 7, 2012) disclosed that breast cancer is today’s leading killer of women aged 35-54 around the world. Every year, close to 500 000 die from the dubbed “dragon cancer”. Recently, the Philippine Breast Cancer Network announced that the country has the most incidence rate of breast cancer in Asia. It is also considered to have 9^th highest breast cancer occurrence rate in the world today. 

How can garlic or locally known as bawang can combat breast cancer?

            With the continuous research in the field of medicine, cancer could be battled through our choice of food intake.

            Among the Filipino typical food flavorings is bawang, a white, small and aromatic bulbous root that can help in fighting breast cancer cells. It is a substantial food condiment that can protect consumers from acquiring cancerous cells. It can help prevent cancer cells growth and muscle inflammation.

           Bawang has long been used by Igorot ancestors to cure asthma and to lower blood pressure, says Paulina Langbet of Tabangoen, Balili, La Trinidad. 
          
         “Si ina mi din kanayun ay ay mang-us-usal sin bawang nu man-uto sisya. Sinay abe din iag-agas na sinan asthma’n din iyugtan ko. Ngem adi mi pay ammu gayam ay agas di cancer na.” (My mother often used garlic whenever she cooks. She had also used this to cure the asthma of my younger sibling. However, we are not aware that this is also for curing cancer), stated Langbet.

          Garlic in Igorot dishes, pinikpikan, etag and pinuneg are some of the delicacies which make use of bawang as a spice. Pinikpikan, an Igorot dish prepared by beating a live chicken with a stick prior to cooking makes use of bawang nowadays. On the other hand, etag is a smoked pork or chopped meat treated in salt for several hours while pinuneg is a sausage made from blood, pork, fats and pig’s intestines. The preparation of these dishes primarily involves bawang, sili (pepper), suka (vinegar) and other spices. Bawang is often pounded or crushed giving off its aroma. It is also the common ingredient in ginisa or sautéed dishes and sinangag or fried rice.

            Medically, bawang contains antibacterial properties which help reproduce healthy body cells and prevent the formation of cancer cells in the body.  When the bawang is crushed or chopped, it reproduces the chemical compound allicin or allyl sulfur. This substance acts as antibiotic and anti-fungal which helps in avoiding the abnormal growth of the body cells during cell division. Aside from that, the allicin also destroys breast cancer cells. In the same manner, it blocks the growth and activation of direct cancer agents called carcinogen. Significantly, it restores DNA (Deoxyribonucleic acid) which is a very important molecule inside the body cells that carry genetic information.

          According to several medical studies, bawang has more antioxidants than other vegetables. It contains flavonoids, the chemical antioxidants which prevent the formation of carcinogen. These elements are part of a larger group of molecules called the phenols. Some phenols which are naturally occurring in many herbs and other natural sources have a stinking smell and high rate of acidity. These properties are used by phenol-containing plants like onion and garlic to discourage plant-based animals or herbivores from eating them. Bawang also is a natural blood thinner that reduces blood clotting in the blood vessels. Severe clotting is linked to breast cancer that could be prevented through consumption of bawang. 

Using Bawang for Good Health

          Bawang can be used in several ways to boost a person’s health. But the greatest benefit will come from fresh uncooked garlic, says American Cancer Society. If one prefers to try other forms of garlic, there's garlic essential oil, garlic oil macerate, garlic powder, and garlic extract. Garlic supplements are also available, if one wants to avoid "garlic breath." However, the allicin contained in these supplements varies greatly and will be less powerful than that which is released from fresh garlic.

          An online medical writer, Dr. Donald Abrams stressed that bawang should be processed into oil or powder so that its beneficial compounds will be brought out. By peeling the garlic, the allicin is released and will start some chemical reactions that produce a compound called diallyl disulfide or DADS. This diallyl disulfide is formed when raw garlic is cut or crushed. However, it should not be cooked immediately so that its anti-cancer elements will activate properly.

          On the other hand, some American scientists recommend waiting for 15 minutes before cooking the bawang to allow the allicin reaction to occur. They also pointed out that always peel and chop the garlic prior to cooking. Then let it rest for 10 to 15 minutes before heating. As they stressed, a person does not need to chew on one slice of garlic a day by itself to get the anticancer benefits from this fragrant bulb. Just chop or finely chop garlic and sprinkle it on a salad, a thick slice of bread or over a fish fillet.

Prior to the significance of integrating bawang as a part of the Filipinos’ nutritious spices, it could be remembered that Hippocrates once said “Let your food be your medicine, and your medicine be your food”. 
              Eating some of the Igorot delicacies like etag, pinuneg ginisa, sinangag,and pinikpikan is indeed worthwhile for it aids in the prevention of breast cancer among Filipino women and men. Though there are no recommended amounts of garlic best use in treating cancer, eating garlic regularly as part of a diet may help a person to battle cancer.