Garlic’s hidden power: Study links daily consumption to lower chronic disease risk
A 2025 study of more than 170,000 people in China and the U.K. linked frequent garlic eating to lower odds of chronic disease.
Chinese participants who ate garlic almost daily had 49% lower odds of cancer and 42% lower odds of diabetes.
Men who ate raw garlic four to six times weekly had up to a 34% lower risk of fatty liver disease.
People who ate garlic five or more times a week were less likely to be cognitively impaired and tended to live longer.
Letting crushed garlic rest 10 minutes before cooking helps preserve allicin, a beneficial sulfur compound.
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