Cut The Risk Of Lung Cancer With Garlic

The best way to cut the risk of having lung cancer. Check out the article we found over at Healthy and Natural World.

Lung cancer is the most deadly cancer, and each year it kills 1.2 million people worldwide. The main problem lies in the diagnosis: despite the fact that lung cancer has warning signs, it is often found too late when the tumor has already spread outside the lungs and the disease is not curable. Although lung cancer affects mostly smokers, research data shows that one-fifth of all lung cancers occur in people who never smoked.

The Research

The researchers tested lung cancer patients and compared their data to healthy people. Each patient was asked about his dietary habits and his lifestyle, and what was the frequency of his garlic consumption and smoking.

The study found that those who consumed fresh garlic as part of daily diet at least twice a week had a 44% lower risk of lung cancer.

Even when the people smoked, the main cause of lung cancer, the risk of lung cancer decreased by 30%. The study examined only the consumption of fresh garlic, and it’s unknown if a preserved, frozen or dried garlic have a similar effect.

Previous studies have found that the chemical compound allicin found in garlic and released when the vegetable is chopped or crushed, is an antioxidant that prevents the formation of free radicals. This component apparently has also an effect against inflammatory processes. Previous findings have shown that allicin prevents colds, infections and even prevents malaria.

Next Article: The Common Mistakes We Do When Using Garlic As an Antibiotic

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