Over the past decade, numerous research studies have shown that not only are onion and garlic delicious and overall healthy, but they also contain chemicals that, if prepared correctly, can help prevent cancer.
The onion and garlic belong to the same family (the alliums) and are highly aromatic and flavorful in kitchens around the world. Onions are made up of many varieties, some with subtle flavor, some with strong flavor, and all are capable of bringing a distinctive flavor to many different types of dishes.
Consume onion and garlic to prevent cancer.
Laboratory studies have found that onion and garlic contain antioxidants that fight and block free radicals in the DNA of harmful cells from which the cancer process begins.
It has been found that compounds in onions and garlic may increase the enzymes that deactivate carcinogens in the body, thus increasing 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.
The colon cancer, liver cancer, ovarian cancer, breast, prostate, kidney, oral cancer and esophageal cancers, as well as stomach cancer are types of cancer that daily moderate to high levels of consumption of onions and garlic (a half cup of chopped onion daily or more) can help reduce the risk of developing them.
Onion and garlic – the research.
High consumption of onion has been associated with a 56% lower risk of colon cancer and a 25% lower risk of breast cancer compared to no onion consumption.
Garlic has been shown to be effective in fighting many types of cancer, with the exception of breast cancer and prostate cancer, which is thought to be controlled primarily by hormonal mechanisms that may be beyond the reach of the enzymes that are produced by garlic.
In a large study, participants who ate a clove of garlic a week had a 32% lower risk of colon cancer than those who ate garlic once a month or less. A review of several studies around the world has shown a 31% lower risk of colon cancer with the consumption of about 4-5 cloves of garlic weekly.
Other studies where stomach cancer is common, showed that people who ate five cloves of garlic a week cut their risk of developing stomach cancer in half as did those who didn’t eat garlic.
Studies have shown that those who consumed fresh garlic as part of their daily diet at least twice a week had a 44% lower risk of lung cancer.
The best kind of onion for cancer prevention.
According to a study hot onions, western yellow onions, hot yellow onions, and red onions are higher in substances anticancer chemicals than other proven varieties.
On the other hand, shallots and varieties of western yellow and hot yellow onion are particularly effective against liver and colon cancer cells.
This is due to its concentrated content of cancer-fighting flavonoids and antioxidant phenolic compounds that have an anti-proliferation effect on cancer cells. These antioxidants can prevent cancer cells from growing and spreading, which means they are effective at preventing cancer and could potentially even prevent an existing neoplasm from getting worse.
Onion and Garlic – How to Maximize Your Cancer Fighting Capabilities?
There’s a catch in the amazing anti-cancer properties of members of the allium family: They have to be specifically prepared in order to harness their power. Here are some tips to get the best out of your onions and garlic.
How to consume onions?
- Any type of onion is always going to be better if it is eaten raw and sliced, minced in order to reap the most anticancer benefits, as enzymes are very sensitive to heat. Once cut, allow the onion to rest for about 15-20 minutes.
- However, if you can’t stand the taste of raw onion, you can cook it a bit. Sauté it over medium heat for no more than 5 minutes, at a time, it will make the onion very palatable without removing its chemicals necessary to give the cancer a descending rhythm.
- Avoid boiling the onions unless you are cooking them for a short time in a soup or stew, as the substances that give the onions their power leach out of the onion itself when the water boils, but remain in the water, so soups and stews are an ideal way to briefly boil or simmer onion if this is your preferred cooking method.
- Another option is to cook the onion in no more than 350F (175C) degrees for no more than 15 minutes. This cooking method actually works to increase the level of a substance called quercetin, which is one of the chemicals in onions that help in the battle against cancer.
How to consume garlic?
- Like onion, garlic must be cut, minced or crushed and left to rest for about 10-20 minutes so that the enzymes contained within its cell walls work their chemical magic and turn your garlic from an exquisite aromatic food into a cancer preventative.
- Ideally, crushed garlic should be eaten raw for maximum benefits, but as long as the garlic is allowed to sit after being minced, you can add the garlic and its juices (where the good anti-cancer stuff is preserved) to a recipe and cooks for a short time.
- The key is to break down the cells within the garlic clove and leave the garlic for a certain amount of time after that, you can eat it raw in salads, sauces, or pesto or add it to a pot with stir fry towards the end of its time. cooking.
How much garlic and onion to consume?
Consume half a cup of chopped onion daily – moderate to high level of onion consumption can help reduce the risk of developing certain types of cancer.
Consume 4-5 cloves of garlic weekly – this can help reduce the risk of developing certain types of cancer.