Both garlic and onion are part of the same family: the alliums. They have a very powerful scent and they can be found all over the world. There are various types of onions and, while some have a more subtle flavor, others may have a more powerful one.
Over the last decade, there have been many research studies conducted in this area and they all pointed towards one thing: they have the power to prevent cancer.
How can garlic and onion prevent cancer?
The studies developed in laboratories from all over the world showed that both of these vegetables contain antioxidants that are going to fight and block the action of free radicals on the body. The compounds they contain can increase the amount of enzymes that have the power to disable the carcinogens from the body and eliminate them before they can cause any damage to the body.
A regular consumption of onions and garlic can stop the development of many types of cancer such as liver, colon, breast, prostate, ovarian, esophageal, stomach or kidney cancer.
The results of the research were astounding! A high amount of onion consumed regularly will lower the chances of developing colon cancer by 56% while the development of breast cancer will be decreased by 25%.
Garlic, on the other hand, has the ability to fight off various types of cancer, except breast and prostate cancers. These 2 are believed to be triggered by some mechanisms that cannot be fought just by the enzymes released by garlic.
What types of onions to use for cancer prevention
The study has confirmed that the pungent yellow onions, along with the Northern red onions are the best in dealing with liver and colon cancer, due to the fact that they contain a high amount of flavonoids and phenolics. These 2 antioxidants can fight cancer through their anti-proliferation effect on the cancer cells.
Maximizing the effects of garlic and onions
Both of these 2 vegetables need to be prepared in a certain way so as to have a maximum of effect. It is recommended that onions should be consumed raw, chopped or minced, due to the fact that the enzymes are sensitive to heat. After you have cut them, wait for 30 minutes so that they can rest and then consume them. Half a cup of chopped onions per day is the minimum amount to keep cancer at bay.
Garlic, on the other hand, should also be consumed raw, but only 20 minutes after it has been chopped or minced. You should consume 4-5 cloves every week.
The downside is that not everyone is a big fan of these 2 vegetables. Some cannot stand their smell, others are disturbed by the bad breath they get after eating them. However, there are many ways to cope with both of these 2 problems.
You have to keep in mind that both of them are serving for a greater good. Your health should be above any unpleasant smell or any vegetable you are not really into, though! So, just give them a try!