Eating raw garlic twice a week can cut lung cancer risk by 44%, says a study in Cancer Prevention Research. (It’s already thought to combat stomach, colon, esophageal, and pancreatic cancers.) A survey of lung cancer patients and healthy adults showed that even those who smoked—the biggest lung cancer contributor— cut their lung cancer risk by 30% if they ate raw garlic. Scientists credit sulfur-containing compounds like allicin (see page 34), which is released when a clove is crushed or chopped, for garlic’s protective properties. How much do you need to eat? “The more, the better,” says study author Jin-Kou Zhao, Ph.D. “But the World Health Organization recommends about a fresh clove a day.”
Garlic is one serious multitasker. Eatin git also: keeps arteries from hardening, lowers blood pressure, kills hospital superbugs like MRSA, fends off the common cold, treats acne, helps regrow hair, repels ticks, and battles fungal skin infections (jock itch, athlete’s foot, ringworm).