Some people call it autumn.
But I have another name for it. Because as the temperature drops, it’s time to break out the stockpot.
It’s STEW season. My favorite time of year.
It’s not just that diving into a hot bowl of stew feels so comforting on a chilly day. And it’s not even because stew makes it ridiculously easy to prepare a five-star-restaurant-worthy meal from scratch.
Stew is ALSO a great way to fill your belly with some of the world’s HEALTHIEST ingredients… without even thinking about it.
And new research reveals TWO KEY ITEMS that should be in every bowl of stew – and maybe even every other meal too – not just this fall, but all year long.
Because these two all-natural superstars don’t just add flavor. They can help WIPE OUT tumor cells, protecting you from breast cancer.
Slash breast cancer risk up to 67 percent
I’m talking about onions and garlic which are available fresh all year round, pretty much no matter where you live.
It’s no surprise, of course, that they’re healthy. Both are packed with immune-boosting, disease-fighting compounds.
But the new study finds they’re especially effective against cancer.
The researchers set out to discover why women in Puerto Rico have a much lower risk of breast cancer than women everywhere else in the world.
And the secret, as it turns out, is a popular local food called sofrito. This delicious dish consists mainly of onions and garlic and is used as a condiment.
Many people on the island love it. Some don’t. And that, my friend, appears to be the difference.
Women who eat sofrito have a MUCH lower risk of breast cancer than women who don’t. The more they eat, the lower the risk.
In fact, a daily serving could slash the risk of breast cancer by up to 67 percent.
2 little ingredients offer BIG protection
Now you don’t need to eat sofrito yourself, of course. But you absolutely should try to include more garlic and onions in your diet to get the same protection those Puerto Rican ladies enjoy.
And that brings me back to stew.
I get it, not everyone loves onions. And some folks don’t care for the sharpness of garlic much, either. Or maybe you DO happen to like both, but can’t imagine eating quite so much of them.
Well THAT, my friend, is the beauty of a stew.
When dumped into a stockpot (or a crockpot) and simmered all day long both onions and garlic become so mellow they almost melt in your mouth. They’ll add delicious flavor to your recipe, without overwhelming it.
Just don’t fall into the trap of using canned soups as a base for your crockpot recipes. They’re loaded with salt and preservatives. Plus, the cans themselves contain BPA, a hormone-like chemical that can increase your risk of breast cancer (among other things).
Use a fresh bone broth or stock instead. It’s SUPER easy to make your own in a stockpot or pressure cooker. You just need the bones leftover from a roast chicken dinner and some seasonings. You’ll find plenty of recipes online.
If making everything from scratch is a bit too much effort, many supermarkets and even some local restaurants now sell fresh homemade stocks and broths. You can pick up several portions at a time and freeze them to use as a base for your stews all autumn and winter long.
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