A new study in China found out that eating raw garlic just twice a week reduces the risk of lung cancer by 44 per cent. The main reason of lung cancer is smoking and the study also found that smokers who took garlic have a 30 per cent reduced risk!
In the study scientists at Jiangsu Provincial Centre for Disease Control and Prevention compared 1,424 lung cancer patients with 4,500 healthy adults. Each one was questioned on their dietary and lifestyle habits and it was concluded that those who ate raw garlic at least twice a week were significantly less likely to get lung cancer, However it is not clear whether the cooked garlic would have the same effect or not.
Earlier too studies have suggested garlic can protect the lungs against various conditions, as well as ward off other malignancies. So, start popping some raw garlic to keep cancer away!
The result of the study was, published online in the journal Cancer Prevention Research.
