12 Essential Herbs
(Page 3 of 7)
April/May 2006
By Michael Castleman
Garlic also helps prevent several types of cancer. In the Iowa Womens Health Study, researchers followed 41,387 middle-aged women for five years. Those who ate the most garlic had the lowest risk of colon cancer. In general, fruit and vegetable consumption helps prevent cancer, but in this study, of all the plant foods analyzed, garlic yielded the greatest preventive benefit. Other studies show that garlic also helps prevent prostate, esophageal, stomach and bladder cancer.
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Dosage: Most studies have used approximately the equivalent of one clove a day. Garlic works best when its raw or only slightly cooked. Garlic supplements are another option (deodorized brands are available); they have similar cholesterol-lowering effects. Follow label directions.
Cautions: Garlic impairs blood clotting. If you notice increased bruising, stop taking it and consult a doctor. Stop taking medicinal doses of garlic two weeks before any planned surgery.
Ginkgo for Mental Sharpness. Ginkgo increases blood circulation through the brain, and it is best known for its potential to slow the progression of Alzheimers disease. Ginkgo also enhances memory in healthy adults of all ages, according to several studies. In one, the greatest memory enhancement occurred in those taking 120 milligrams once a day.
Dosage: Ginkgo leaves contain only trace amounts of the medicinal compounds. Use commercial preparations, which concentrate these compounds. Look for standardized extracts that contain 24 percent flavonoid glycosides. Take 120 milligrams daily.
Cautions: Ginkgo has an anticoagulant effect, so stop taking it at least two weeks before any surgery or if you notice bruising. Otherwise, side effects are rare, though upset stomach, headache and allergic reactions are possible.
Tea for Heart Health and Cancer Prevention. For centuries, tea was just considered a mildly stimulating beverage, but no longer. Both black and green tea are high in antioxidants, which help prevent both heart disease and cancer. A five-year Dutch study of 3,454 older adults showed that compared with nondrinkers, those who drank two cups of tea each day had a 46 percent less risk of heart attack.
Drinking tea also reduces cholesterol and improves survival odds after a heart attack. University of California at Los Angeles researchers surveyed 1,100 Asian women, half of whom had breast cancer. They found that those who were cancer-free drank the most tea. Japanese researchers have discovered that as breast cancer survivors tea consumption increases, their risk of recurrence decreases. Tea also appears to protect against cancers of the colon, rectum, pancreas and esophagus.
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