Garlic has been shown to protect against a number of cancers, including stomach, colon, prostate, breast and, perhaps, laryngeal and endometrial cancers. And now you can add lung cancer to the list. . . .

A massive new study compared the diets of people with and without lung cancer. It found that people who eat raw garlic at least two times a week (approximately 33.4 grams a week) have a 44% reduced risk of lung cancer compared to people who never eat raw garlic.

The study also found a protective effect for green tea.

Cancer Prev Res 2013;6:711-8

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