Break out the mints: Italian researcher recently found that people who eat the most garlic and onions have the lowest incidence of several kinds of cancer. For example, having seven or more servings of onion a week cuts the risk of colon cancer by 56%, while eating lots of garlic (studies didn’t specify the servings) lowers the risk by 26%.
Scientists aren’t sure exactly what substances are responsible for the good effects – lab studies suggest that the sulfur compounds that give vegetables their bite may also be cancer fighters. Don’t like that bite? Caramelizing onions brings out their sweetness (use as a topping for grilled meat). So, do not worry about the taste because you would soon see a good change in your health.
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