As for the anti-cancer effects of garlic, it has long been the focus of attention by scholars both at home and abroad. As research deepens, people have gradually discovered that garlic possesses superior anti-cancer capabilities. The U.S. National Cancer Institute has determined: among plants worldwide with anti-cancer potential, garlic ranks first.
When professors from the University of Minnesota and the University of Washington collaborated to study the effects of 15 fruits and vegetables on tumors, they found: among these 15 fruits and vegetables, the relationship between garlic and tumors was the closest. There is a significant negative correlation between garlic consumption and colon cancer—the risk of developing colon cancer for long-term garlic consumers is 0.68 times lower than for non-consumers.
After analyzing the daily diets of 238 men with prostate cancer and 471 men without prostate cancer, American scientists found that men who consumed an average of more than 10 grams of garlic (or other allium vegetables) per day had a 50% lower risk of prostate cancer compared to men who consumed only 2 grams per day.
For garlic to prevent and fight cancer, it is best consumed raw and should be eaten frequently; however, the quantity each time should not be excessive, with 2-3 cloves being appropriate. Otherwise, it may damage the gastric mucosa, causing gastritis and ulcers. Garlic should not be consumed on an empty stomach; it can be taken after meals or during a meal. Many people are well aware of the health benefits of garlic, but due to the persistent bad breath it can cause, they often steer clear of it, a tendency especially strong among residents in the south. In fact, the odor can be easily eliminated by rinsing the mouth with strong tea, chewing some gum or raw peanuts, or drinking a glass of fresh milk after consumption.