Fight Cancer With Garlic and Onions
Research continues to show that certain natural compounds in onions and garlic have demonstrated cancer protection.
In a recent study involving 25,000 people from Italy and Switzerland it was found that people who used the most onion or garlic about a half-cup of chopped onion daily and a self-assessed “high” garlic consumption were from 10 percent to 88 percent less likely to have various types of cancer than those who said they used little or none.
In another study… …more than 521,000 Europeans, about one tablespoon of chopped onion or three cloves of garlic eaten daily was linked six-and-a-half years later with a 30 percent lower chance of cancer developing in the lowest part of the stomach.
Onion and garlic compounds increase enzymes that deactivate carcinogens in the body, enhancing our ability to eliminate carcinogens before they can cause us any damage. In the laboratory onion and garlic compounds slow the growth and stimulate the self-destruction of cancer cells.
Needles to say science is aggressively trying to isolate and identify amounts that will provide the best effects.