Lung cancer risk cut by eating raw garlic


Raw garlic prevents the creation of cancer

Raw garlic prevents the creation of cancer

Eating raw garlic twice a week could potentially halve the risk of developing lung cancer, according to a study published in the journal Cancer Prevention Research. Researchers from the Jiangsu Provincial Center for Disease Control and Prevention in China carried out a population-based case control study between 2003 and 2010, to analyze the link between raw garlic consumption and lung cancer. The researchers collected data from 1,424 lung cancer patients, alongside 4,543 healthy controls.  Data was compiled through face-to-face interviews with the participants, who were asked to answer a standard questionnaire disclosing information on diet and lifestyle habits, including how often they ate garlic and whether they smoked.

Results of the study showed that participants who consumed raw garlic on a regular basis as a part of their diet (two or more times a week), had a 44% decreased risk of developing lung cancer…..Read More

Source: Hippocratesmedicine P.C

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