They help build a virtual wall against deadly cancer cells. Stopping the killers in their tracks. And slaying them before they have a chance to attack.
In fact, they may be one of the MOST powerful cancer fighters you can get your hands on. And yet they’ll only cost you a couple of bucks for a bunch.
But don’t bother asking your doc to write you a prescription. He won’t do it.
And you aren’t going to find them at the pharmacy, either.
But don’t worry, just go ahead and add them to your grocery list. Because Mother Nature’s got you covered. And you can pick them up in the produce aisle.
I’m talking about allium vegetables.
And while you may never have heard that word before, you surely are familiar with this family of veggies.
Allium vegetables include onions, scallions, leeks, shallots, and garlic.
Allium vegetables are superfoods TOO
Everyone knows vegetables are good for you, of course. That’s why mom always insisted you eat yours.
But it’s usually superfoods like kale, broccoli, or beans that get all the glory. Most of the allium veggies, except garlic from time to time, go unnoticed.
But all that may be about to change.
Because new research has revealed, folks who eat more of these “flavor veggies” have a lower risk of developing certain cancers.
Here’s what we know…
Allium vegetables slash cancer risk
The new study focused on a group of 1600 volunteers. Half of the group had colorectal cancer. And the other half were cancer free.
When the researchers analyzed their diets, they were stunned by what they found.
Folks who ate more onions, garlic, and other allium vegetables weren’t just a little less likely to develop colorectal cancer.
Their risk was an incredible 79 percent LOWER, according to the study published in the Asia Pacific Journal of Clinical Oncology,
And don’t worry, to see similar benefits you aren’t going to have to choke down a bag of onions at every meal.
In fact, all it takes is the equivalent of eating one small-to-medium onion a day. So perhaps some onions in your eggs in the morning, and a few slices in a salad at lunch.
Studies show flavonoids fight cancer
This study has shined a deserving spotlight on the allium vegetables.
But it turns out it isn’t the first time researchers have highlighted the cancer-fighting power of these flavorful veggies.
For example, a Cornell University study focused on the flavonoids found in onions.
The researchers injected onion extract into colon and liver cancer cells. And remarkably, the potent antioxidants in the onions shut them down, stopping them from multiplying.
And in another study, published in the British Journal of Nutrition, quercetin… a flavonoid found in onions… significantly reduced colon-cancer risk.
2 tricks to boost cancer-fighting powers
It’s clear including more allium vegetables in your diet is a good move.
But to get the MOST cancer-fighting benefits out of them, there are a couple of things to keep in mind.
First, which veggie you choose matters.
All allium vegetables are good for you and can help build a barrier against cancer. But certain one’s pack in even more antioxidants. Pick yellow onions, shallots, and garlic for a BIGGER phytochemical punch in every bite.
Plus, how you cook them (or don’t) matters too.
According to the new study, over-cooking these tasty veggies doesn’t JUST rob them of flavor. It also saps their cancer-fighting superpowers.
While a boiled or slow-roasted onion may be okay as part of your Sunday dinner, raw veggies work hardest to counter cancer. So look for ways to work the uncooked (or lightly cooked) allium vegetables into your favorite dishes.
Need some inspiration? Try smashing raw garlic and mixing it with some fresh herbs for a homemade salad dressing. Or top your sandwiches with slices of raw onion for a nice pop of flavor.
You can counter the pungent smell with a quick tooth brushing. Or if you’re away from home a few sprigs of parsley or mint will do the trick.
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