Eating raw garlic daily reduces risk of lung, bowel cancer

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.

The key to garlic's success is likely a chemical it contains known as allicin, which is released when garlic cloves are chopped or crushed. It is believed to reduce inflammation and is also an antioxidant. Garlic also boasts antibacterial properties and can enhance DNA repair.

ARTICLE