Chinese scientists have reported that eating raw garlic two times reduces the risk of developing lung cancer.
If You consume raw garlic at least twice a week, You have 44% less chances of developing lung cancer. Chinese scientists claim that this method is valid even for those who smoke. However, for smokers the risk is reduced by only 30%.
New data on the use of garlic in the prevention of lung cancer published by the group of scientists from the Center for control and prevention of diseases of Jiangsu province, according to the Daily Mail. The researchers conducted a survey of 1424 patients on this type of cancer and compared the data with the results of a survey of 4,500 healthy people.
It is assumed that the preventive impact has allicin found in raw garlic. This substance acts as an antioxidant that reduces the harmful effects on the body's cells of free radicals. Information about the use of heat-treated garlic Chinese researchers received.