Garlic isn't just great for ginisa. The Daily Mail reports that eating raw garlic at least twice a week may cut your risk of developing lung cancer by almost half.

Researchers from Jiangsu Provincial Centre for Disease Control and Prevention compared the lifestyle of 1,424 lung cancer patients with 4,500 healthy individuals. They were also surveyed about their garlic consumption and smoking habits.

The results revealed that those who ate garlic raw twice a week were 44 percent less likely to develop lung cancer. The effect was also seen in smokers who lowered their risk by 30 percent.

Researchers say that allicin, a chemical released when garlic is crushed or chopped, may be responsible for keeping the Big C away. Considered an antioxidant, it has been known to minimize the damage that your body’s cells may suffer from contact with free radicals.

Although it is still not sure whether the effect is the same for cooked garlic, scientists believe that consuming it raw may be a preventive measure against lung cancer. For best results, try to lessen or quit smoking and to avoid too much exposure to overly polluted areas.

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(Photo by lowjumpingfrog via Flickr Creative Commons)

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