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Title : Reduce the Risk for Lung Cancer by 44% by Eating THIS
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Reduce the Risk for Lung Cancer by 44% by Eating THIS

reduce the risk of lung cancer by 44% in consumption of this

Although garlic enhances the flavor of many food dishes like shrimp scampi and spaghetti sauce, the little white tooth has something of a bad reputation. One of the rumors is that the smell of garlic is so strong that it can keep the vampires away. We know it can avoid first dates lead to second. But now there is good news on the front garlic: scientific studies show that garlic may play an important role in the fight against lung cancer

Studies have long shown that smoking is a major cause of people who develop lung cancer, but not Smoking can also contract the insidious disease. It is important that people learn all you can about how to protect themselves from the disease.

A new study by Chinese scientists linked the consumption of raw garlic to a reduction in lung cancer by up to 44 percent. The researchers conducted interviews with 1,424 cancer patients and 4,534 healthy control subjects to find out about their lifestyles and diets. Garlic, in particular, has been studied in terms of who they are and how often.

The study concluded that the effective compounds in raw garlic in chemoprevention of lung cancer were strong enough to justify further investigation. They concluded that the diallyl disulfide, an organic sulfur compound derived from garlic and some other plants Allium, can cause the preventive potential of lung cancer garlic.

Smoking

As previous studies have shown conclusively, the study showed that smoking was once again demonstrated the leading cause of lung cancer. The study indicated smoking increases the risk of lung cancer for nonsmokers by 250 percent. Other contributing factors in the Chinese study include exposure to smoke from nearby factory and fumes, consumption of fried foods and family history of lung cancer

Raw garlic consumption

Regular exercise was credited with a 15 percent reduction in lung cancer and green tea with a reduction of 18 percent. Raw garlic, however, was the big winner in the study of the prevention of lung cancer.

RELATED ARTICLE: know the 10 signs of lung cancer before it is too late

Compared to people who never consumed garlic crude, those who ate raw garlic at least twice a week for a total of 33 grams per week had a huge 44 percent lower risk factor. A weekly consumption of garlic 33 grams amounts to 10 to 30 gloves, depending on size. An important fact discovered in the study was that the consumption of garlic more than once a week was crucial. Those who ate the raw gloves only once a week showed only an 8 percent more than the number at 44 percent.

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"Reduce the Risk for Lung Cancer by 44% by Eating THIS", article source: positivemed.com

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