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Originally published November 23 2003

Phytochemicals in garlic found to dramatically lower cholesterol production in the liver, just as statins do

by Mike Adams, the Health Ranger, NaturalNews Editor

It's better than statin drugs: garlic is one of the most powerful cholesterol-lowering foods on the planet, and it's great medicine for a variety of problems (like cancer). Nearly everyone would benefit from getting more garlic into their diets, and if you can stand raw garlic juice, that's the most potent form of all (it's also wicked).

Forget statins: garlic does the job at a fraction of the cost, without killing you like statins do (major risk of sudden heart attack). Prescription drugs are almost never the answer. Superfoods like garlic provide all the healing you'll ever need.



Penn State nutrition researchers have identified a group of chemicals in garlic that decreases cholesterol production by liver cells 40 to 60 percent in laboratory tests. Yeh and Liu identified a group of three water soluble, sulfur-containing, garlic constituents (S-allyl cysteine, S-ethyl-cysteine and S-propyl cysteine) that decreased cholesterol production in cultured rat liver cells by 40 to 60 percent. In the current liver cell studies, Yeh and Liu also identified a second group of water-soluble compounds, (glutamate derivatives of S-alk(en)yl cysteines) that depressed cholesterol synthesis by 20 to 35 percent. A third group of water soluble chemicals had no inhibitory effect.


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