Garlic cloves produce a compound that activates tumour death and blocks pathways of tumour proliferation, and may lower the incidence of breast, colon, skin, uterine, esophagus, and lung cancers.
Researchers at the Jiangsu Provincial Centre for Disease Control and Prevention claim to have found a protective association between the intake of RAW GARLIC and lung cancer. When scientists looked at 4,500 people they discovered that those who ate raw garlic at least twice weekly had a 44% less likely chance of contracting lung cancer. Findings were similar even if the adults smoked or were near cooking fumes, with a 30% less likely chance.
The authors suggest compounds such as diallyl sulfide – that are released when a garlic bulb breaks into cloves–may contribute to the herb’s potential preventative powers.
However, to take advantage of any potential anti-cancer benefits from garlic you need to eat RAW GARLIC. Cut and peel a piece of fresh garlic and let it sit for fifteen minutes before eating it. This time allows for the release of an enzyme (allinase) that produces the anti-cancer compounds.
The study did not look at cooked garlic.
It is best to buy garlic locally if you can and avoid Chinese garlic whenever possible. If the garlic is sprouting it is a sign that it has not been sprayed with chemicals.