Eat This Twice A Week And You Can HALVE The Risk Of Lung Cancer

07 Aug 2013 by Jasmine Stone in Food, Health

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A study conducted by scientists at Jiangsu Provincial Centre for Disease Control and Prevention suggests that the regular ingestion of raw garlic can lower your risk of lung cancer. Participants who ate the herb on a regular basis reduced their risk by 44%. In smokers, the risk of lung cancer fell by 30%.

All the participants disclosed their dietary habits along with their lifestyle habits, including how often they ate garlic and if they were smokers.

Garlic has an array of other medicinal uses. The University of South Australia also conducted a study where it found that garlic lowered the risk of bowel tumours by almost 33%.

The herb is believed to act as an anti-oxidant and lower inflammation in the body. The ingestion of two large cloves per person on a weekly basis should suffice. It is best eaten raw as cooking decreases the nutritional value.

[Source: The Telegraph]

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