A study carried out at the Jiangsu Provincial Centre for Disease Control and Prevention in China looked at more than 1,400 lung cancer patients and 4,500 healthy adults.
They discovered that people who ate raw garlic
at least twice a week were 44 percent less likely to develop lung
cancer. Even those who smoke, which is the biggest cause of the disease,
were a remarkable 30 percent less likely to develop lung cancer if they
were regular garlic eaters.