If you’re concerned about lung cancer, there’s something you should eat.

Good old garlic - it’s even better for us than we thought. 

A recent study says that eating raw garlic twice a week can reduce the risk of lung cancer by up to 50%. For smokers, that protection is around 30%. Scientists say the chemical allicin is likely responsible for the cancer defense. Allicin is released when cloves of garlic are crushed or chopped. The protective prescription is one to two raw cloves a week.