An exciting new study was just published in the journal Cancer Prevention Research showing the incredible ability of raw garlic to lower cancer risk by 30 to 44 percent, even in smokers.
The study examined almost 6,000 people and was conducted between 2003 to 2013 by the Jiangsu Provincial Center for Disease Control and Prevention in China to explore the association between eating raw garlic and lung cancer.
They found that eating raw garlic twice a week can cut the risk of lung cancer by 44 percent in non-smokers and by 30 percent in smokers. Since cigarette smoking is the leading cause of lung cancer, this is a surprising effect. The lowered risk of cancer was even found in those people exposed to high-temperature cooking oil fumes–a known risk factor for lung cancer, suggesting a protective effect exerted by the raw garlic.
The ingredient believed to be responsible for the anti-cancer effect appears to be allicin, which is released and activated when the garlic clove is crushed or chopped and exposed to air. It is not clear whether cooked garlic had a similar protective effect.
According to the scientists conducting the study: “Garlic may potentially serve as a preventive agent for lung cancer.”
Here’s an easy way to get more raw garlic into your diet: make fresh salsa from chopped tomatoes, minced jalapenos and a bit of minced onion, a dash of sea salt, and a squeeze of lime juice. I also add minced raw garlic and olive oil to roasted, sautéed, or steamed vegetables just before serving them. Or, throw a clove of raw garlic into a blender with 1 cup olive oil and 1/3 cup apple cider vinegar, and a dash of sea salt and mustard for a simple, delicious, and nutritious salad dressing.
For more ways to arm yourself against cancer, check out my book, Cancer-Proof.