Garlic And Onions: Antitumor Allies Should Not Miss In Your Diet

To benefit from the properties both garlic and onion is important that consume raw. There are several studies that support their ability to prevent some cancers

Both garlic and onions belong to that kind of bulbous plants of the Allium class are characterized, above all, by its sulfur content.

They are a basic and essential spice in cuisines all over the world. Therefore we can say that are almost the DNA of our dishes.

Now, you also know that the essential compounds can act in very interesting to protect against different types of tumor processes so?

Garlic and onions, protectors of our health

They have conducted several studies to find out whether garlic and onions have some direct benefit which can prevent cancer.

We can say that the results are different and that we must consider the following:

The National Cancer Institute of the United States indicates that these two bulbous plant can not prevent 100% that we develop cancer.

It also recognizes that garlic is a food that could have very interesting anti-cancer properties and is being studied for several years by the pharmaceutical industry.

Studies worldwide have been mixed and, today, is unknown what quantities would be appropriate to benefit from these active ingredients that can help to prevent, within a range, the incidence of cancer.

According to various studies, cancers that have helped prevent more are associated with the digestive system, such as stomach cancer or colorectal cancer.

1. medicinal compounds in garlic and onions

These two bulbous vegetables are rich in very interesting phenolic compounds, flavonoids, and phytochemicals, for example, sulfur.

The anticancer properties of garlic are higher than those of the onion. This is due in particular to arginine, oligosaccharides and their selenium, elements very beneficial for health.

Oncologists indicate that, although epidemiological studies have been mixed, the only objective conclusion has been able to obtain is that onions and garlic can prevent (not cure) many diseases associated with the gastrointestinal tract.

This quercetin in these two plants is one of the most interesting compounds. It is the most powerful bioflavonoid to address the appearance of cancer cells.

Today they are conducting many clinical trials to isolate this type of bioflavonoid and synthesize experimental drugs.

Experts indicate that garlic and onions are suitable to act as protectors against cancer, but we must also take into account the lifestyles of each person, their demographic characteristics and to assess their personal benefit with more objectivity and security.

However, a diet rich in bioflavonoids always be suitable for everyone, but we accompany it with a healthy lifestyle, which is set aside snuff and nourish us properly.

The power of the sulfur

The mechanism of action most interesting of the onions and garlic is especially sulfur.

This mineral prevents the formation of potentially carcinogenic compounds, such as nitrosamines and heterocyclic amines.

We must also remember that these two plants are known for their antimicrobial power, so that control inflammation, infections and therefore may avoid delay -not 100% - a possible occurrence or tumor progression.

How to benefit from garlic and onions

What kind of onion is most suitable and how do I consume?

The onion is the food that contains more quercetin, a bioflavonoid aforementioned may help prevent cancers, especially those associated with the digestive system.

It is best eaten in raw form, in small quantities and accompanied by other raw vegetables, such as salad with tomatoes, spinach or red peppers.

How should I eat garlic?

As you indicated numerous times in our space, it is appropriate to take a clove of raw garlic fasting accompanied by a glass of water. It is much better than a vitamin, and long-term results are noticed.

As curiosity we tell you that to preserve its properties when you must cook it is advisable to break it or crush it a little earlier, and let stand 5 minutes.

Thus they go abroad alliin and quercetin to combine more effectively with food during cooking, but during this process always lose many of the benefits.

What if we do not digest well the garlic and onion?

A fact to keep in mind is that not everyone can eat the garlic fasting or your salads with raw onion. What can we do?

Chop the onion and leave one hour in warm water, not hot. Thus the most irritating substances sulfuric leave.

In the case of garlic, whether cooked largely we lose its medicinal enzymes. To benefit it is important to eat it raw, so try to consume less, at least half raw garlic each morning.