Garlic has been a staple in natural medicine for thousands of years, dating back to the ancient Egyptians. Gravediggers in 18th century France crushed it in wine to fight off the plague.
Also soldiers were given garlic during both WWI and WWII to prevent gangrene. It was used as an antiseptic, applying to wounds because they thought it prevented infection.
Lab results show that garlic contains compounds that help kill cancerous cells. The Iowa Women’s Health Study researched 41,000 middle-aged women who consumed garlic regularly. The result? They were found to have a 35% lower risk of colon cancer than their counterparts who did not consume garlic.
There are several studies that connect consuming raw garlic to a reduced risk of some specific cancers:
- Eating it twice/week appeared to lower odds of liver cancer
- Eating it more than twice/week appeared to lower the risk of lung cancer
- Eating it once/week was associated with lower odds of esophageal cancer in smokers and drinkers
TIPS:
- A garlic press can be one of your best friends in the kitchen. Savvy chefs just use the side of a knife with pressure.
- Roast garlic with your veggies in the oven to saturate them with avor.
- Add crushed garlic to salad dressing and sauces.
- One surprise use for garlic: combine with honey and vinegar to make a healthy tonic
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