A new study from 2003 to 2013 looked at some 6,000 people to find out the association between raw garlic intake and lung cancer incidence, and found that if consumed twice a week, the risk could be reduced by 44% in non-smokers and 30% in smokers.
Because cigarette smoking is the leading cause of lung cancer, the effect of garlic is amazing. The study, published in Cancer Prevention Research, believes this is due to allicin, which is released and activated when the garlic clove is crushed or cut and exposed to air. There is no evidence that cooked garlic has similar effects.
According to the scientists who conducted the study, garlic may actually serve as a preventative agent against lung cancer.
One tip for eating it properly is to prepare a salad with freshly chopped tomatoes, onions, salt and some lemon juice. Add chopped raw garlic and olive oil. Or toss a clove of raw garlic in a blender with 1 cup olive oil and 1/3 cup apple cider vinegar, a pinch of sea salt and mustard, to make a nice salad dressing.
SCIENTIFIC WAY TO RISK CUT LUNG CANCER BY EATING RAW GARLIC!! (April 2024)
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