Eating fiber-rich, brightly-colored foods can lower your disease risk. Here, the best cancer-fighting foods to add to your diet, according to research and experts.
Population studies have tied higher garlic consumption to lower cancer rates, particularly when it comes to gastrointestinal cancers, according to.
Garlic contains sulfur compounds that exert antimicrobial activity as well as inhibit cell-damaging carcinogens, the researchers note. To reap the biggest benefits, chop or crush your garlic and let it sit for 10 minutes before adding it to your cooking. The brief rest helps the garlic produce more sulfur compounds,
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