Lung Cancer Halved with Raw Garlic

A new study has revealed that eating garlic twice a week can actually halve your risk of developing lung cancer. It is also very good for lowering smoking associated dangers for cigarette smokers.

The study done by Chinese researchers found that people who consumed raw garlic were in fact cutting 44 per cent chances of suffering from lung cancer. ‘Telegraph’ had reported that even when the scientists allowed for whether people smokes, the biggest single cause of lung cancer the scientists found garlic still seems to reduce the dangers by around 30 per cent.

Researchers previously had suggested that garlic can help humans steer clear from stomach and colon cancer, and then another study at the University of South Australia suggested that it could reduce the risk of bowel tumours by nearly third. Now the Chinese research by scientists at Jiangsu Provincial Centre for Disease Control and Prevention has compared 1,424 lung cancer cases with 4,500 healthy adults. This led them to find that those who ate raw garlic at least twice a week were in fact significantly less likely to get lung cancer. This is even if they smoked or were exposed to high temperature cooking oil fumes; these are thought to be other triggers for the disease.

Researchers said, "Garlic may potentially serve as a preventive agent for lung cancer.” The study was published in the journal Cancer Prevention Research.

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