By Judy Foreman
This may be the most delightful of all medical prescriptions: Chew a little raw garlic a couple of times a week and the risk of lung cancer drops by almost half. It drops by almost a third even if you’re a smoker.
News this good, not to mention this tasty, is rare in medicine, but that’s the conclusion of a large Chinese study published recently in Cancer Prevention Medicine.
The researchers compared 1,424 lung cancer patients with 4,543 healthy adults and asked them about their lifestyle and dietary choices. Granted, just asking people to recall their own behavior is hardly the ideal form of research. (Far more informative are studies that randomly divide people into two groups, give one group a treatment and the other group a placebo without revealing who’s getting what, and then compare the results.)
That said, the results from Jiangsu Center for Disease Control and Prevention in Nanjing are noteworthy, said John Milner, who has studied garlic chemistry for decades. Continue reading