Real Food Fights Disease with Sayer Ji

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welcome everyone have a special guest today uh sarah g is with us and he has a just an amazing website it’s called green med info. com i’ve been going to that website for a long time in fact that’s where i do a lot of research on because he just has a com a compilation of so much research on natural remedies i mean it’ll just make your head spin i think there’s probably i think it’s over 10 000 articles at least so welcome welcome and thanks for being on thank you for having me dr berger i appreciate your work and you helping spreading empowering information to the world uh great job on that hey thanks so um let’s talk about uh several things i would like to talk about definitely garlic um in relationship to because i when i did research on garlic on your site there’s just like a you have a massive catalog of things like every different angle of what it does um let’s first talk about garlic because it’s just a it’s a interesting topic so what what what uh what’s the some of the benefits of garlic on our body thank you yes i love the topic of garlic because i love it as a culinary addition to my life but when it comes to the research on it in fact last time i checked there were 6 000 plus articles on pubmed describe right describing its many benefits so over the past decade i’ve done some indexing of the research and we have about 500 conditions that have been studied indicating that it could benefit them across 100 plus distinct pharmacological actions you know like cardio vascular protection antioxidants hypotensive all these great ways of expressing the benefits so for me i’ve always been just marveling at how in the past spices and herbs were worth their weight in gold at times and now i know why because the research is so clearly showing that you know they do provide really solid evidence-based alternatives to many of the conventional approaches that um are absolutely life-saving within a certain context but i prefer culinary medicine where it’s preventive small delicious doses daily and then you hopefully don’t need some kind of heroic procedure down the line right right there’s a very recently i’m not sure if uh like obviously you know about uh i guess it’s allison right allison is the one of the compounds exactly um now what’s interesting is um there’s a enzyme called scot that’s the short short name for it but um but what it does is that if someone develops damage to the mitochondria and they get cancer allison acts as an um a blocker for scott to feed the cancer and as i was researching that it was just trying to break down the chemistry and i had to really just almost like draw it out but um i’m like wow that is the reason that’s one of the one of the modes that it actually can address cancer is it blocks the actual fuel to the cancer cell itself so but it’s a it’s a salvage pathway so in other words um you can use other compounds to block it but there’s like a back door if if the cancer needs food it uses back door and garlic actually has a compound that blocks that back door so that’s the most recent thing i was involved with but uh but go ahead tell me some of the other things yeah well let’s refirm what you’re saying um actually right now we have uh identified 19 different cancers that garlic has been studied to at least on an experimental level appear to prevent and or have a therapeutic effect against and part of it is its selective cytotoxicity it’s a very common thing within natural compounds for them to be able to exhibit what almost looks like a rudimentary type of intelligence they can target the cancer stem cell which is technically maybe one in every 1000 to 10 000 cells in a tumor is actually capable of causing new tumor coordination so that specific cell type is so often called called the sort of heart of cancer malignancy is targeted by these compounds and yet the healthy tissue remains on intact whereas a lot of conventional chemotherapy and radiation is not selective so there’s a lot of collateral damage so that’s one of the things that i find most exciting about garlic for that use wow so it’s it doesn’t mess with your normal cells it goes after the abnormal cells um does it does it basically cause the cell to commit suicide is that how it kills it or what does it do that appears to be what is most consistent in the literature that i’ve looked at which is that exactly it’s um inducing programmed cell death versus let’s say a cell gets harmed through an exposure to a toxicant or an injury it’s necrotic and then having to break down all of that cell debris can cause a lot of damage and confusion within the immune system whereas programmed cell death is just this gentle disassembly of the cancer cell which once was immortal couldn’t stop proliferating and now it’s like okay i’m being reminded i’m part of this whole body and i’m going to leave now and then healthy tissue will replace me and that’s the beauty again of these sorts of natural compounds that’s fascinating is there some importance is there a great importance of having it like fresh garlic versus fermented versus caps and capsules freeze-dried do you have any data on that yeah there’s a lot of research on the differences and i believe that interestingly even in some cases cooked garlic may have even higher antioxidant activity than non-cooked garlic so there’s a lot of counter intuitive dimensions to the topic but i will say that i think just generally speaking um and this is something that stephanie saneff uh senior researcher at mit she constantly is bringing to light is that there’s sort of a sulfur deficiency in the western diet and some of it has to do with soil quality but it really has a lot to do with a lack of things like organosulfur containing garlic and then cruciferous vegetables so it may be that in many cases of cancer it’s another example of there’s a deficiency of a very basic vital compound that we you know had in our diet for really literally thousands of generations and then now it’s gone and so the body is expressing an imbalance not so much a pre-programmed code of death within the cells which is unfortunately the way sometimes cancer is perceived interesting so um does it have any properties like cruciferous vegetables in dismantling carcinogens like environmental pollution i’m not sure yes i do believe that if you look at the research on sulfur containing compounds they are essential in helping to activate the toxic detoxification pathways which are the phase one and two enzyme systems so the sulfur-containing compound helps with uh glucoronidation as i recall which helps to render fat-soluble or lipophilic toxicants water-soluble so they can be eliminated through you know say the kidneys so there’s definitely something about how these uh categories support our natural detoxification process interesting yeah and so um so you have a lot of also date on the cruciferous vegetables i mean you have tons and tons of data on that uh with also cancer it infects cancer big time i mean you have radishes you have kale i mean there’s some huge effects on killing cancer directly right yeah it’s interesting because as i explored the topic you know more in depth i discovered that it almost appears as if in the new model of understanding food you know it’s not just building blocks for the body machine you know lipids and proteins and carbohydrates and micronutrients nor is it just fuel for the body but food is a form of inflammation and literally contains within it these little packets of nanoparticles which which include exosomes actually that contain within them micrornas which are non-coding rna sequences now known to super being and control the expression of the majority of the protein coding genes in the human genome so technically they’re like master regulators and they’re actually found outside of us in certain foods so now the new view of things l