A meta-analysis of 18 studies reporting a relative risk estimate for consumption of garlic (Allium sativum) and cancer risk concluded that high consumption of raw or cooked garlic may be associated with protective effects against stomach and colorectal cancers. In the studies analyzed, the lowest consumption of garlic ranged from none to 3.5 g/week, while the highest consumption category ranged from any consumption to more than 28.8 g/week. Read more...
Ayurtox for Body Detoxification
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