garlic and onions reduce risk of colorectal cancer

Colorectal cancer is way too common. In the U.S. and Canada, it is one of the most common forms of cancer. About 1 in 22 American men and 1 in 24 American women will get it; 1 in 13 Canadian men will get it and 1 in 16 Canadian women will. Many studies show us what not to do to get it. This new study shows us something we should do no to get it.

Convincing research has linked eating meat to colorectal cancer. Other research points to reducing alcohol, quitting smoking, losing weight, addressing diabetes and being more physically active.

Research has also suggested some things you should eat. So, here’s something healthy you can enjoy.

In this just published study, the diets of 833 men and women with colorectal cancer were compared to the diets of 833 people without. And here’s the striking thing they found. People who ate the most allium vegetables were an incredible 79% less likely to get colorectal cancer than people who ate the least. Several individual allium vegetables, including garlic, garlic stalks, leeks, onions and spring onions, were also associated with significantly lower incidence of colorectal cancer.

This study suggests that adding garlic and onions to your diet will not only make your dinner way better, it will make your health way better too.


Asia-Pacific Journal of Clinical Oncology 2019;doi:10.1111/ajco.13133


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For lots more on healhy eating to prevent cancer and for tons of delicious ways to get more garlic and onions in your diet, see Linda's book, The All-New Vegetarian Passport: a comprehensive health book and cookbook all in one.

 

The Natural Path is intended for educational purposes only and is in no way intended for self-diagnosis or self-treatment. For health problems, consult a qualified health practitioner for a comprehensive program.



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