Can eating garlic really reduce the risk of cancer? Know the scientific truth, benefits and common misconceptions about its anti-cancer properties.

Garlic, which has been used as a medicine in Indian food and spices for centuries, not only enhances the taste and aroma of food, but is also considered a boon for health. In the last few years, many scientific researches and medical studies have revealed that anti-cancer properties are found in garlic. According to health experts, consuming garlic in limited quantities on a regular basis can significantly reduce the risk of developing serious diseases like stomach, intestine (colon), esophagus and prostate cancer.

Allicin compound and the amazing power of antioxidants

The main reason for the miraculous medicinal properties of garlic is the main bioactive sulfur compound ‘Allicin’ and rich antioxidants found in it. When garlic cloves are cut, crushed or chewed, allicin becomes active. This powerful compound neutralizes harmful free radicals in the body, prevents damage to the DNA of cells and helps prevent uncontrolled growth of abnormal or cancerous cells in the body. Additionally, it also strengthens the immune system.

Big misconceptions about garlic and cancer vs scientific facts

There are many myths and misconceptions prevalent in the society regarding the usefulness of garlic. The first biggest misconception is that ‘cancer can be completely cured by just eating garlic’, whereas the scientific fact is that garlic is not a sure cure for cancer, but it is a healthy dietary component (preventive food) that reduces the risk. Another misconception is that ‘the more garlic is cooked, the more effective it is’, whereas in reality, roasting or cooking at high heat destroys the allicin and other nutrients present in it.

Correct way and precautions to consume garlic

According to health experts, to get maximum health benefits of garlic, it is most beneficial to eat it raw or lightly crushed. Peel or finely chop the garlic and leave it for 5 to 10 minutes so that the allicin can fully activate and then consume it. However, eating raw garlic in excessive amounts can cause problems related to stomach irritation, acidity, gas or bleeding. Therefore, in case of any serious disease or medical condition, definitely consult a doctor or nutritionist before including it in the diet.