Onions Are Anti-Cancer
Folklore says that eating onions and garlic wards off illness. Now, research says the duo may prevent cancer.
In a large study, Europeans who often eat the most onions and garlic have lower cancer rates. In fact, eating onions more than once a day cut the risk of colorectal cancer 56% and esophageal cancer 88%. Eating lots of garlic significantly cut risk of ovarian, kidney, esophageal and oral cancers. Pancreatic cancer, too, says a recent U.S. study of onions and garlic.
Getting the credit: organosulfur compounds (which partly account for garlic’s strong taste and odor) and antioxidants (such as quercetin in onions).
This EatSmart column is reprinted from USAWEEKEND Magazine and is copyrighted by Jean Carper. It cannot be reprinted without permission from Jean Carper.
