Unfortunately, humanity does not yet have a cure that can defeat the most terrible disease of our time. However, it is possible to fight cancer. Experts say that oncoscreening and early diagnosis are the best methods of fighting cancer! And also – proper nutrition and a healthy lifestyle!
Staff of the Inna Foundation spend a lot of time studying scientific research on this topic. Indeed, sometimes completely simple and affordable products, when used correctly, can help us resist cancer. For example, they are onions and garlic.
Onions and garlic are popular foods, especially in autumn and winter! They help us resist colds, strengthen the immune system.
It is well known that people domesticated wild onions more than 5,000 years ago. And since ancient times, onions have been valued as food and as medicine. No wonder the old folk proverb says: “Eat garlic and onions – the disease will not take.” People were sure that even the smell of onions and garlic could protect against many diseases and even from “evil spirits.” Green onions also contain B vitamins, a large amount of minerals: iron, copper, manganese, calcium. Green onions also contain a lot of folic acid useful for the body. But most importantly, onions contain more than 25 different flavonoids (quercetin, anthocyanins, and others) that have both antioxidant and anti-inflammatory effects. For example, quercetin has the ability to inhibit the growth of Helicobacter pylori bacteria, which are the cause of stomach cancer.
A group of Italian scientists summarized data on the relationship between the consumption of onions and garlic and the risk of developing stomach cancer. The results are published in an article posted on the website of the National Library of Medicine (USA). They found that people who ate more vegetables from the amaryllis family (onions and garlic) had a 22% lower risk of developing stomach and colon cancer than those who ate fewer vegetables of this type.
The same researchers analyzed the effect of onion and garlic on the development of colorectal cancer. They found that consuming these vegetables can reduce the risk of colorectal cancer by 15%. They report such results in an article posted on the scientific website Pubmed.
In addition, onions and garlic have an important advantage over many exotic vegetables and fruits – they are quite cheap and accessible to the general population.
