The smell of garlic on a Sunday afternoon lets you know that delicious goodness is about to meet your tastebuds. Perhaps it’s your mom’s homemade spaghetti sauce or French bread baking in the oven that has been slathered by garlic infused butter. Perhaps both. Either way, you’re in for a mouthful of deliciousness — that you will likely need to rinse away with a bottle of mouthwash to make sure your breath doesn’t stink to the high heavens.
But hold off on the mouthwash for just a second.
As it turns out, the same sulfur compounds that cause your breath to be a bit on the stinky side might actually be key to riding the cancer causing substances from taking form in your body. It may actually speed up DNA repair and kill cancer cells.
If that’s not enough to add these cloves among the list of superfoods, Cancer.gov cited several studies that showed a link between garlic use and reduced risk of certain cancers, including those in the stomach, colon, esophagus, pancreas, and breast. Furthermore, when higher amounts of raw and cooked garlic were consumed, the risk of stomach and colorectal cancer was lower.