In these posts, the metropolis pointed out that garlic's prevention and treatment of cancer came from the report of the National Cancer Institute. Maybe I didn't read it myself, or I didn't know it was a report of that year at all, so I began to quote the classics there. Here is a knowledge point for these people today: 1989 NCI (National Cancer Institute of USA) and Beijing Cancer Institute of China released an immunological survey on garlic and cancer prevention, and found that in Shandong, where the mortality rate of gastric cancer is high in China, there is a big difference in cancer mortality between the two regions that actively eat garlic and those that don't often eat garlic. Note that the research initiated here is the Beijing Cancer Institute in China and the National Cancer Institute in the United States, and only the effect of garlic on gastric cancer is studied.
1990, based on the data of garlic's influence on gastric cancer, NCI confirmed 40 kinds of vegetables, fruits and seasonings with preventive effects on cancer, which is the main source of arguments for various dietotherapy to prevent cancer that health coffee people say every day. Among many foods that are considered to have preventive effects on cancer, garlic is not special, such as millet, corn, buckwheat, oats, peas, apples, cherries, cranberries, blueberries, pumpkins, broccoli and garlic. And these foods are also common in our lives. Millet, corn, buckwheat, oats, peas, apples, garlic, etc. They are all crops in the north, and the consumption rate in the north is high.
A healthy diet is more important than garlic to prevent gastric cancer.
Take the gastric cancer that garlic can prevent as an example. The incidence of gastric cancer in the northwest and eastern coastal areas of China is higher than that in the south, mainly concentrated in the northeast, Shandong, Inner Mongolia, Qinghai-Tibet Plateau, Taihang Mountain (located between Shanxi and North China Plain, spanning Beijing, Hebei, Shanxi and Henan), Fujian and Jiangsu.
The four risk factors of gastric cancer summarized in these areas are: 1, eating habits (often eating salty, pickled and moldy food); 2. Genetic factors; 3. Chronic gastritis and Helicobacter pylori infection; 4. Smoking, drinking and other bad habits. None of the four important factors is because of not eating or eating less garlic.
Among them, the most representative area: Zhuanghe County, Liaoning Province, carcinogenic diet: salted pork; Changle county, Fujian province: carcinogenic diet: shrimp oil, dried salted fish, fish sauce; Linqu County, Shandong Province (also a county with high incidence of gastric cancer cited by the US Congressional Research Institute in Shandong garlic research): Carcinogenic diet: sour pancakes and pickles. Zhuanghe county and Changle county, it is understandable that you eat less garlic.