When 107-year-old Frances Asher met with President Obama recently she claimed that the key to her good health and longevity is a spoonful of garlic a day.

While “a spoonful of garlic makes your cancer risk go down” isn’t nearly as catchy a tune as the Mary Poppins original, experts say that Frances might really be onto something.

A new urine test, developed at Ohio State University’s Comprehensive Cancer Center, demonstrated that the more garlic a person consumes the lower their risk of cancer.

Researchers had study participants eat a diet that lacked any cancer causing nitrates or garlic for a week. They were then given a non-toxic dose of sodium nitrate. Followed by seven days of either garlic or vitamin C.

The new urine test clearly showed that the garlic eaters had lower levels of carcinogens in their bodies. Even more exciting, those who at just a few extra grams saw their carcinogen levels drop even further.

Participants who took vitamin C saw a similar effect.

Researchers theorize that similar to vitamin C there are nutrients in garlic that act as antioxidants fighting off the cancer causing nitrates (and vampires of course).

You can follow Frances’ lead and down a spoonful of garlic every day. Or for a milder version of the sharp spice it can be stirred into some of your favorite dishes from salad dressings to meatloaf. The majority of experts agree that lightly cooked garlic retains most of its health benefits so add it towards the end when including it in a cooked dish.

Just be sure to crush garlic at room temperature and allow it to sit about 15 minutes before cooking. This allows time for an enzyme reaction that boosts the benefits of garlic.

As for me, I’ll be taking advantage of the 2 for 1 and fighting off cancer AND vampires.

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