Lemon and garlic extract proven to eliminate breast cancer cells.
I recently stumbled across a fascinating 2017 study, which investigated the anti-cancer effects of lemon and garlic extracts against breast cancer.
I consumed copious amounts of garlic daily during the most intensive phase of my cancer-healing journey, but most folks are reluctant to consume garlic due to its strong flavor, or because they just don’t want to smell like garlic.
Note: Cooking garlic significantly reduces its anti-cancer activity. So it is best to consume it raw. If you cook with garlic, let it sit for at least 10 minutes after chopping, before cooking it. This preserves the potency of some of the anti-cancer compounds.
Citrus fruits such as lemons are rich in anti-cancer compounds like limonene, especially in the peels.
Researcher Dr. Wamidh Talib hypothesized that combining garlic and lemon extracts might increase the anti-cancer activity of garlic by providing the acidic environment needed to enhance organosulphur compound production, and by adding more phytochemicals from lemons with possible anti-cancer activity.
In this study, mice were injected with breast cancer cells. The injected cancer cells were allowed to grow for 14 days, in order to form tumors. The mice were then separated into four different groups and given either saline (control group), garlic extract, lemon extract, or both extracts, injected into their stomachs once daily.
The reason for stomach injection was to ensure that all mice consumed an equal dose.
Surprisingly, after just 14 days of treatment with either lemon extract or garlic extract, the tumors shrunk by an average of 80%, and 60% of the mice were completely cancer-free!
Meanwhile, the control group of mice not given either extract had an increase in tumor size of 566%.
But wait, it gets better.
Tumors shrunk by an average of 91% and completely disappeared in 80% of the mice treated with BOTH lemon and garlic extracts!
So, while lemon and garlic extracts are already potent anti-cancer agents on their own, there appears to be powerful synergistic anti-cancer effects when the two are combined. The combination also showed no signs of kidney or liver toxicity.
It’s worth noting that 30% of the mice in the control group had no detectable tumors at the end of the study, indicating that their bodies either prevented or healed cancer without any help from garlic or lemons.
Here’s how the researchers did it.
Fresh garlic bulbs and lemons were washed and dried. Peeled garlic bulbs and whole unpeeled lemons were then used to prepare extracts in distilled water.
1 lb (500 grams) of each plant material was chopped into small pieces and vigorously mixed in 1 liter of distilled water, using an electric mixer (a blender could work as well). The resulting solution was then strained and filtered. You can do this with a cheesecloth or nut milk straining bag.
This will yield approximately 1 liter of each extract, which is a lot. If you would like to make a smaller batch just maintain the ratio of equal amounts of garlic and lemon and 2:1 of distilled water and plant material (scroll down for instructions).
*Distilled water is commonly used in lab experiments to exclude confounding factors like chlorine, fluoride or other contaminants, which could react with chemicals used in a lab test and alter the results of an experiment. I doubt that the type of water you use will have any effect on the potency or efficacy of the garlic or lemon extracts, filtered water should be fine. Frankly, if all you have is tap water, go for it.
Doses of the extract were given in a 50 mg/kg ratio (50 milligrams of extract per kilogram of body weight). The most successfully treated mice received 50 mg/kg garlic extract + 50 mg/kg lemon extract, for a total of 100 mg/kg of body weight.
100mg is 0.1 mL of liquid. That equates to 0.02 teaspoons per kilogram of body weight.
The first time I made this formula I took a tablespoon of it and got it down no problem. Later that evening, because I’m a wild and crazy guy, I decided to see what would happen if I drank 4 ounces at once…
And that, dear reader, was a mistake.
I immediately felt lightheaded, tingly, nauseous, and I began salivating profusely. So I politely excused myself, stepped outside, walked out into the yard, and bent over, fully expecting to barf, but surprisingly after a few minutes, the urge passed. Apparently my body changed its mind… Whew! Lesson learned.
Chris almost barfs so you don’t have to!
Here’s how to make lemon garlic extract…
According to Dr. Wahmid Talib, the author of the study, who has been drinking this concoction for many years, the best way to consume garlic lemon extract is in a 3:1 ratio, 300 grams of lemon and 100 grams of garlic blended in 16 ounces of water, then strained. If you don’t have a scale, this is roughly 3-4 large bulbs of garlic and three average size lemons. The formula doesn’t have to be precise, tripling the amount of lemon makes it easier to drink.
Peel and chop a bulb of garlic. Let the garlic sit for 10-15 minutes after chopping to activate the beneficial anti-cancer compounds.
Put the garlic and the unpeeled lemons in a blender together with 16 oz of water.
Blend the mixture until it is liquified. Avoid blending so long that it “cooks” it.
Pour the liquid into a wire strainer, nut milk straining bag, cheesecloth, or pantyhose… I used a nut milk bag.
Strain the liquid and squeeze every last drop out.
The lemon garlic extract is now ready for your “enjoyment”.
Put it in an airtight glass jar and store in the fridge.
It will stay fresh for one week, and maybe up to two weeks.
You can also freeze it.
Drink 100 ml (3.3 oz) of lemon garlic extract after a meal, 1-3 times per day.
This concentration is more than 5 times the amount of garlic and more than 17 times the amount of lemon given to mice in the study.
Remember, this is NOT medical advice.
*If you are taking pharmaceutical drugs make sure there aren’t any contraindications with the drugs you are taking. Remember, any time you consume concentrated plant extracts you do so at your own risk.
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