Is lung cancer also related to genetics? To prevent lung cancer, you can eat this way every week

Lung cancer is the world's number one cancer killer. Smoking is the biggest cause of lung cancer. It is also affected by high temperature and other environments such as oil smoke. Eating raw garlic twice a week can effectively prevent the occurrence of lung cancer. It can also reduce the risk of cancer and prevent the invasion of bacteria. Therefore, garlic has become a preventive agent for lung cancer.

Lung cancer is the most common type of cancer, mostly caused by smoking or being in an environment with high temperature and fumes. Of course, the possibility of heredity cannot be ruled out. Experts tell you that eating raw garlic twice a week can reduce our chances of getting lung cancer by half. Do you believe it? Then let me, an expert, tell you in detail about the specific content of eating raw garlic to prevent lung cancer.

Garlic prevents cancer

People only need to eat raw garlic twice a week to reduce the incidence of lung cancer by about 50%. Studies conducted by Chinese researchers show that adults who regularly eat raw garlic can reduce the risk of lung cancer by 44%. Even regular smokers who eat raw garlic as part of their daily diet can reduce the risk of lung cancer by 30%.

Lung cancer is the world's leading cancer killer, with 1.2 million new cases each year, and more people dying from lung cancer each year than from breast cancer, prostate cancer, and colon cancer combined. Smoking is the biggest cause of lung cancer, with 80% of lung cancer cases being caused by smoking, and the five-year survival rate after diagnosis is less than one in ten.

Garlic can protect the lungs from many adverse effects and can prevent many other malignancies, such as colon cancer. Eating raw garlic can reduce the risk of colon cancer by about 30%. Other studies have also found that eating more garlic can prevent the effects of germs such as colds.

In the latest study conducted by Jiangsu Center for Disease Control and Prevention in China, scientists compared 1,424 lung cancer patients with 4,500 healthy adults. Each participant was required to answer questions about diet and lifestyle, including how often they ate garlic and whether they smoked. The results showed that people who ate raw garlic at least twice a week had a significantly lower chance of developing lung cancer, even if they smoked or were exposed to high-risk environments such as high-temperature oil smoke.