Eating raw garlic could contribute to preventing lung cancer according to the results of a new study carried out by the Research Center for Disease Prevention and Control in China’s Jiangsu province. The health benefits of garlic have already been widely demonstrated in protecting the body’s cardiovascular and immune systems.
The World Health Organization guidelines recommend that the adult population consume one whole clove of fresh garlic per day, not to be confused with the entire head. The Chinese study went beyond this by interviewing 1,424 individuals with lung cancer and 4,543 in a state of health on the amount of garlic in their diets, as well as their smoking habits.
The outcome of the research indicated that the risk of lung cancer could be reduced by as much as 30% by eating raw garlic two or more times per week. The same effects can be achieved through taking dietary supplements derived from this famous bulb.