Suppress Cancer Cells With Onions and Garlic!
Do you frequently eat foods from the Allium family? This group includes onions, garlic, leeks, shallots, scallions, and green onions. If not, you may want to start including these foods as much as possible. Eating foods from the Allium family has shown to reduce the risk of many types of cancer, according to several medical studies. In fact, these foods were number one in stopping cancer cell growth 100% in 7 out of 8 different tumors. Garlic was number one against breast, brain, pancreas, lung, childhood brain tumors, prostate, and stomach cancer and number two against kidney cancer. Other studies show that the types of cancers that respond well resulting in remarkable benefits are esophageal, ovarian, colorectal and laryngeal cancer. Dr. Joel Fuhrman's article Onions and Garlic are Anti-cancer Food cites a study that showed "a fifty-five to eighty percent reduction of almost all major cancers" in those that regularly consumed these food items. Those that consumed the greatest amounts, reported the greatest risk reduction. In a breast cancer cells, the phytochemicals in garlic and onion "caused cell death or halted cell division, preventing the cancer cells from multiplying."
These vegetables contain powerful organosulfur compounds, similar to the isothiocyanates in cruciferous vegetables which can be considered a form of "dietary-based chemotherapy strategy." Organosulfur compounds are responsible for making our eyes tear as we cut them. According to Dr. Fuhrman's article, these anti-cancer compounds are formed when the cell walls of the vegetables are cut open by chopping, crushing, or chewing. He suggests chewing them well, or chop them finely before eating to initiate and maximize their protective properties. The highest concentration of these chemicals is found near the root, so using as much of the onion that's closest to the root offers the greatest protection. These anti-cancer compounds stop the progression of cancer by detoxifying carcinogens and by stopping the formation of new blood vessels (angiogenesis) that supply blood flow to tumors.
Doctor Fuhrman's findings also report:
"The Allium family contains high concentrations of health-promoting flavonoid antioxidants, predominantly quercetin, and phenols. Red onions are particularly rich in at least 25 different anthocyanins and quercetin. White onions are not as rich in these antioxidant compounds as yellow and red, and shallots are especially high in polyphenol levels. Quercetin slows tumor development, suppresses growth and proliferation and induces cell death in colon cancer cells. Flavonoids such as quercetin can contribute to preventing damaged cells from advancing to cancer, and also have anti-inflammatory effects that may contribute to cancer prevention. Vegetables from the allium family offer many other benefits. They not only protect against and fight cancer, they have anti-diabetic and anti-aging properties and support the cardiovascular and immune system."
Onions, garlic, shallots, leeks and green onions offer a wonderful aroma and taste to plant-centered meals. Add them to your entree or drizzle them on top as an appealing garnish! Be creative and see how many dishes you can add these cancer-fighting foods to! For more information on how to reduce your risk of cancer and to increase your chances of survival if you have already been diagnosed with cancer, see my blogs, articles, Pinterest board, and video below.
Additional resources/medical studies:
Joel Fuhrman MD Links
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