Chinese experts have devoted more than seven years to analyzing the beneficial properties of their favorite product – garlic. And they found that consuming it at least twice a week reduces the risk of lung cancer by 44%. A large-scale study conducted in China covered 6 people. 000 thousand of them already had lung cancer, and 1,5 thousand participants were healthy at the time of the test. All volunteers were asked about their garlic consumption and found that participants who included garlic in their diet at least twice a week reduced their risk of lung cancer by 4,5% compared to other respondents.
In addition, scientists were struck by the effect of the product on smokers – even they had a lower risk of becoming a victim of lung cancer. Their chance of staying healthy was 30%! But scientists ask them not to rush to rejoice, since the risk of having cancer over the years “thanks to” their addiction is in itself 10-25% higher than among those who avoid friendship with tobacco. I must say that garlic can be used not only as a simple prophylaxis against cancer, but also to maintain the health of the liver, female breast, stomach and prostate with it.
Experts explain such an effective effect of garlic on the body by its ability to block the effects on the body of carcinogens leading to the appearance of cancer, prevent the growth of dangerous cells and instantly activate the mechanism of programmed death (or otherwise apoptosis) in them. Garlic owes these properties to sulfur, which is part of its composition and gives the product a characteristic taste, because of which not everyone and not always eat garlic.