According to health experts from the University of Quebec’s Molecular Medicine Laboratory in Montreal, members of the Allium family – including garlic, onions, leeks and chives – have been used as medicine for thousands of years.
A study of 25,000 people from Switzerland and Italy found that those who ate the most garlic and onions were up to 88 percent less likely to develop various types of cancer than those who said they ate little or none.
Lots of studies show an association between increased intake of garlic and reduced risk of certain cancers, such as stomach cancer, colon cancer, esophagus cancer, pancreas cancer, and breast cancer. And a previous study concluded that eating raw garlic may help cut risk of lung cancer almost in half.
Plus, more than twenty compounds in garlic have been shown to have anti-cancer properties, garlic as well as onions offer rich nutrients to protect against serious diseases like cancer. Researchers found moderate consumption of onions appeared to reduce the risk of colorectal, laryngeal, and ovarian cancers.
Garlic and onion soup
- 1 head of garlic
- 1 whole medium-large onion
- 1/4 cup olive oil
- Peel every clove of the head of garlic.
- Slice the cloves of garlic thin and cut into strips.
- Peel the onion. Cut the onion in half and slice very thin.
- Heat olive oil in saute pan. Lightly saute the slivers of garlic until softer. Do not brown.
- Add onions, saute until onions become soft and translucent.
- Sprinkle with salt and pepper.
- Add water and simmer for 5-10 minutes.
- Adjust salt and pepper to taste.
- Serve in a bowl.