Eating garlic reduces cancer risk, new study seems to show

April 21, 2010

In a recent study, researchers showed that eating garlic causes the body to make less of a common cancer-causing substance.
It is known that processed meats and food cooked at high temperature produces nitrates. The body then converts the nitrates through a process called nitrosation into substance that is toxic to the body.

The researchers saw that eating more garlic reduces the amount of these chemical markers for cancer showing up in urine samples. Although the exact mechanism of how garlic works is unknown, they concluded that eating garlic can reduce the risk of cancer. This is good news for those who love to eat garlic.

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