3. Beats cancer
Garlic is one of the most widely researched vegetables. It has a long history as a medicine for many diseases. One of the most important of all might be its positive effects on cancer.
A number of studies found that an increased intake of raw or cooked garlic may reduce the risk of certain cancers, including cancers of the colon, stomach, breast, esophagus, and pancreas. There is not one obvious scientifical explanation behind it. From one side, researchers point out the antibacterial effect of garlic, and from the other side its ability to block and to halt the development of cancer-causing elements. There is also some evidence about garlic’s ability to enhance DNA structure.