Garlic for Lung Cancer

RISK OF LUNG CANCER AND GARLIC.!

Lung cancer is the most deadly cancer, and each year it kills 1.2 million people worldwide. The main problem lies in the diagnosis: it is often found too late and 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.

So what can you do? well, it appears that grandma was right – garlic is really healthy. Much has been written about the wonders of garlic, and a new study reveals that consuming fresh garlic significantly reduces the risk of lung cancer, also among smokers.

Garlic health benefits have been known for thousands of years. It is believed that this popular vegetable helps resolve a variety of illnesses and medical conditions. Now researchers checked its effect on lung cancer.

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 material apparently has also an effect against inflammatory processes. Previous findings have shown that allicin prevents colds, infections and even prevents malaria.