Cancer, Interrupted: Garlic & Flavonoids

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DESCRIPTION: Garlic and flavonoid phytonutrients found in fruits, vegetables, greens, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat. The prior garlic video I mentioned is #1 Anticancer Vegetable ( (one of the most popular videos on the site!). Make sure to also watch its “prequel” Veggies vs. Cancer ( Other foods that may protect DNA include kiwifruit (, cruciferous vegetables (, green tea (see my last video, and plants in general (

Garlic beat out elephant garlic, but what about Carrots vs. Baby Carrots ( Or raisins vs. currants (

Should garlic be raw or cooked? See How can I preserve the anti-cancer effects of cooked garlic? (

Which foods have the most flavonoids? See my cheat sheet ( to the USDA nutrient database.

Which foods have the most antioxidants? See my video series starting with Antioxidant Content of 3,139 Foods ( What other dietary changes should we consider after a cancer diagnosis? See:
· Breast Cancer Survival and Lignan Intake (
· Breast Cancer Survival and Soy ( (though Too Much Soy May Neutralize Benefits
· Breast Cancer Survival, Butterfat, and Chicken (
· Raw Broccoli and Bladder Cancer Survival (
· Lung Cancer Metastases and Broccoli (
Amla Versus Cancer Cell Invasion (

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Source: Cancer, Interrupted: Garlic & Flavonoids

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