Since the days of Hippocrates, garlic has been held in high esteem for its cancer-fighting properties. Now science has caught up with the ancient healers.A recent study conducted in China found that those who ate the most garlic and other foods in the allium family, such as onions and chives, were least likely to develop stomach cancer. Garlic is believed to inhibit the formation of carcinogenic m- trosamines, which are made when additives in food are broken down by digestive juices.
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