Beat cancer with onoin and garlic
The goodness of Onion and Garlic
Better load up on the breath mints – a new study has found that eating lots of onions and garlic may help prevent cancers. International researchers have carried out a study and found that people whose diets are rich in onions, garlic, and other alliums have a lower risk of several types of cancer than those who avoid the pungent herbs.
According to lead researcher Carlotta Galeone of the Istituto di Ricerche Farmocologiche in Milan, “The health benefits of onions and garlic have been touted for centuries, but few studies have been able to prove the benefits.
“Onion and garlic consumption could simply be a marker for a healthier lifestyle and a diet high in a variety of potentially cancer-fighting herbs and vegetables.”
In fact, in their study, the researchers used data from several Italian and Swiss cancer studies to look at the relationship between onions and garlic consumption and cancer at several body sites, including mouth, larynx, esophagus, colon, breast, ovary, and kidneys.
Overall, consumption of onions ranged from 0-14 portions per week among cancer patients and 0-22 portions per week among those without cancer. Garlic use was also lower among people with cancer, except for those with cancer of the breast, ovary, or prostate. The researchers found moderate consumption of onions appeared to reduce the risk of colorectal, laryngeal, and ovarian cancers.
The protective effect was even greater among those who ate the most onions compared to those who ate the least. People who ate the most onions also had a lower risk of oral and esophageal cancers than those who ate the least.
Again, the anticancer effect increased with the more garlic they ate. People who ate the most garlic had a lower risk of all cancers except breast and prostate cancers, which are mainly associated with hormonal and reproductive issues, the researchers found.
Source: Moldova
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