from naturalsociety.com: A new study out of China has remarkable findings in regards to lung
cancer prevention. Lung cancer was responsible for the deaths of 158,081
people in the U.S. in 2009, according to the Centers for Disease Control and Prevention. Prevention, above treatment, is crucial as more people die from this type of cancer in the U.S. than any other type. The
latest research indicates something as simple and readily available as
garlic could play a big role in reducing our risk for developing the
deadly disease.
 

According to the study published in Cancer Prevention Research, people who consume raw garlic as a regular part of their diet were 44% less likely to suffer from lung cancer.

The research relied on data from 1,424 lung cancer patients and 4,500
healthy adults. Researchers with the Jiangsu Provincial Center for
Disease Control surveyed the participants on their diet and lifestyle
habits, including garlic consumption and whether or not they were
smokers—a known-contributor to lung cancer risk.

While raw garlic consumption at least twice weekly was associated
with a whopping 44% reduced risk of lung cancer, that wasn’t even the
most remarkable news from their study: Even among those who smoked, the garlic consumption reduced lung cancer risk by 30%.

The study authors wrote:

“In conclusion, protective association between intake of
raw garlic and lung cancer has been observed with a dose–response
pattern, suggesting that garlic may potentially serve as a
chemopreventive agent for lung cancer. Effective components in garlic in
lung cancer chemoprevention warrant further in-depth investigation.”

It’s believed the component known as allicin is related to garlic’s anti-cancer benefits. According to the Daily Mail,
allicin calms inflammation in the body while acting as an antioxidant
and reduces damage to the cells by free-radicals. Not surprisingly, this
active compound is just one notable reason for garlic’s many health benefits.

While raw garlic may not sound appetizing to many, it can be sliced
thinly and added to various salads and dishes without an overpowering
flavor. You can also use raw garlic in dishes you would normally add
cooked garlic, simply adding the garlic right before serving.

Source: Natural Society