How To Consume Onions and Garlic To Prevent Cancer

Onions and garlic belong to the same family (the alliums) and are sharply scented and flavorful staples in kitchens all over the world. Onions consist of many varieties—some with subtler flavor, some with stronger flavor—all able to contribute a distinctive taste to many different types of dishes.

Over the past decade, numerous research studies have shown that not only are these pungent vegetables are yummy and healthy in general, they also contain chemicals which—when prepared correctly—can help prevent cancer.

Consuming Garlic and Onions Can Prevent Cancer

Laboratory studies have found that onions and garlic contain antioxidants that fight and block free radicals from damaging cell DNA that starts the cancer process.

It has been found that compounds in onion and garlic can increase enzymes that disable carcinogens in the body, thus increase the ability to eliminate carcinogens before they do damage to the body. These compounds can slow the growth of cancer cells and enhance their self-destruction.

 Colon cancer, liver cancer, ovarian cancer, oral and esophageal cancer, breast, prostate, kidney and stomach cancers are the cancer types that daily, moderate-to-high-level consumption of onions and garlic (a half-cup of chopped onion per day or more) can help to reduce the risk of developing them.

Onion and Garlic – The Research

High onion intake, was associated with a 56% lower risk of colon cancer and a 25% lower risk of breast cancer compared to no onion intake.

Garlic has been shown to be effective at combating many cancer types, with the exception of breast cancer and prostate cancer, which are thought to be controlled mainly by hormonal mechanisms that may be beyond the reach of the enzymes that are produced by garlic.

In a large study, participants who consumed one clove of garlic a week had a 32% lower colon cancer risk than those who ate garlic once a month or less. A review of several studies worldwide has shown a 31% lower risk of colon cancer with consumption of about 4-5 cloves of garlic weekly.

Other studies,  where stomach cancer is common, showed that people who consumed five cloves of garlic a week halved their risk for developing the stomach cancer as non-garlic eaters.

A study has proved that if fresh garlic is consumed twice a week at least, helps to lower risk of lung cancer by 44 %

THIS IS ONLY FOR INFORMATION, ALWAYS CONSULT YOU PHYSICIAN BEFORE HAVING ANY PARTICULAR FOOD/ MEDICATION/EXERCISE/OTHER REMEDIES.                                                                                
 PS- THOSE INTERESTED IN RECIPES ARE FREE TO  VIEW MY BLOG-                                                                                           https://gseasyrecipes.blogspot.com/                                                                                                                                                                             FOR INFO ABOUT KNEE REPLACEMENT, YOU CAN VIEW MY BLOG-                                               
     https:// kneereplacement-stickclub.blogspot.com/                                                                                     
  FOR CROCHET DESIGNS                                                                                                                                                                                                              https://gscrochetdesigns.blogspot.com