>Men who ate the most vegetables containing allium...

The author of this article must have misstated what was intended.
Allium is the genus of a group of plants - garlic, leeks, onions, etc.
I'm sure "allicin" was the intended ingredient being referenced. Be
that as it may, not all garlic is equal. Just as with water, some is
better than other, and in some cases it's alot better.

Peter Josling, a reknown British scientist and researcher who has
spent the last 15 years devoted to the study of garlic, has a 90
minute recorded telephone presentation that is available 24/7. It's
a very interesting and enlightening overview of the beneficial
natural antibiotic effects of garlic, and most particularly how his
new patented processing maintains 100% active allicin content in the
finished product. In this instance, the processed garlic is even more
potent than eating fresh cloves. Just one capsule of his new
product, Alli-C, gives the potency equivalent of 20-30 fresh cloves
of raw garlic - but without the odor. Garlic contains very powerful
natural antibiotic properties, even surpassing synthetic
antibiotics. Alli-C has only been available in the U.S. since
December of 2002. The recorded call is at 1-512-404-2362.

Doug H




--- In prostatehealth@yahoogroups.com, w_c_feelgood <no_reply@y...>

wrote:
> Just came acoss this on a stock board and thought it was worth
> passing along.
>
> WASHINGTON, Nov 6 (Reuters) - Men who eat plenty of onions,
> garlic and similar foods may irritate their romantic partners
> but may cut their risk of prostate cancer in half, researchers
> reported on Wednesday.
> Men who ate the most vegetables containing allium -- the
> pungent, sulfur-based compound blamed for the antisocial
> effects of garlic and onions -- had a 50 percent lower risk of
> having prostate cancer than those who ate the least, the study
> found.
> Ann Hsing of the National Cancer Institute and colleagues
> interviewed 238 men with prostate cancer and 471 men without
> prostate cancer about what they ate.
> Men who ate more than a third of an ounce (10 grams) a day
> of onions, garlic, chives or scallions were much less likely to
> be in the cancer group, Hsing reported in Wednesday's issue of
> the Journal of the National Cancer Institute.