The National Cancer Institute is advancing a "design food Program" designed to improve the nation's eating habits and halve the incidence of cancer. In the pyramid chart of "important foods that are likely to prevent cancer," garlic tops the list, the most effective.
In addition, the agency's 1994 survey of Iowa State women in the United States showed that people who ate garlic more than 1 times a week had a risk of colorectal cancer that was only half of those who did not eat.
Animal experiments have also confirmed that garlic has a role in inhibiting cancer. As one of the oldest artificial cultivated plants, garlic has been known for its sterilization and strong body function. In ancient India, it was even used to treat measles, venomous snake bites, pneumonia and parasitic diseases.