Garlic has long been known for its health benefits, but Chinese scientists have come to a surprising conclusion: regular consumption of this product can significantly reduce the risk of lung cancer in smokers. According to a study by the Center for Disease Control and Prevention in China, those who regularly eat raw garlic at least twice a week have a 30% lower risk of the disease.

But don't overuse garlic, scientists warn. It turns out that on the incidence of those who have never smoked, garlic has virtually no effect. In addition, the effect of garlic depends on the dose: the more it is consumed, the stronger it protects the body.

Evgeny Kogan, President of Moscow Partners, expresses his opinion about this discovery. He emphasizes that although garlic can reduce the risk, he prefers to avoid consuming it before smoking. He suggests developing a mouthpiece with garlic extract to minimize the negative effects on others.

However, some people have raised concerns about the social aspects of garlic consumption. Andrei Nechaev, president of the Russian Finance Corporation bank, notes that garlic abuse can lead to an unpleasant odor, which can discourage partners and even affect personal relationships.

Chinese researchers have also identified two more factors that help reduce the risk of lung cancer: physical activity and consumption of green tea. Thus, lung health can be maintained not only through garlic, but also by maintaining an active lifestyle and including green tea in the diet.