Sally Beare – 50 Secrets of the World’s Longest Living People
Garlic and onions are powerful healing foods with a long history of use for all kinds of ailments. It is said that Hippocrates used garlic fumes to treat ovarian cancer, while monks in the Middle Ages chewed garlic cloves to ward off the plague. Once known as “the stinking rose,” garlic is an incredible superfood that deserves all the praise if gets, and onions have very similar properties.
Garlic is an all-around medicine that has been used to treat asthma, candida, colds, diabetes, high cholesterol, and high blood pressure. It is an immune-system-boosting food containing at least twelve different antioxidants, including two of the most important ones, selenium and zinc. The S-allymercoptacystein is shown to reduce the growth of prostate cancer cells in vitro. Animal studies also show that garlic inhibits cancerous tumours. One anticancer property of garlic is its ability to stimulate the body’s own production of natural killer cells, which destroy the cancer cells we all make daily in our bodies.
Garlic and onions have antibacterial, antiviral, antifungal, and anti-inflammatory properties; garlic was used to prevent wound infections by the ancient Romans and in World War II by the Russian army. If you are suffering from any kind of infection of the digestive tract, swallowing one to four cloves of raw garlic daily is an excellent way of ridding the intestines of pathogens while leaving friendly bacteria unharmed. Studies also show that eating garlic cuts the risk of colorectal and stomach cancer by to half.
Onions help protect the heart by lowering blood pressure and acting as a blood thinner and anti-inflammatory preventing blood clots, and they boost the immune system. They are rich in quercetin, an antioxidant flavonoid which blocks cancer cell promoters.