The inclusion of onions and garlic in cooking is not merely about enhancing the flavour or aroma of a dish; these ingredients act as potent natural remedies for the human body. Recent scientific studies suggest that regular consumption of onions and garlic can significantly reduce the risk of developing various types of cancer. However, to maximise the health benefits of garlic, the method of consumption is crucial. Medical experts advise that garlic should be crushed or chopped and left to rest for at least ten minutes before cooking or eating; this process activates ‘allicin’, the primary therapeutic compound found in the bulb.
Dr Saurabh Sethi, an AIIMS and Harvard-trained physician, explains that onions and garlic are members of the Allium family, which plays a vital role in activating the liver’s detoxification processes and eliminating harmful toxins from the body. Furthermore, these vegetables promote the growth of beneficial gut bacteria, thereby strengthening the immune system’s overall defences. The powerful antioxidants present in onions and garlic protect cells from oxidative damage, creating a robust internal shield against carcinogenic threats.
Scientific research indicates that organosulphur compounds—such as allicin, diallyl sulphide, and diallyl disulphide—are effective in inhibiting the abnormal growth of cancer cells. Regular intake of these compounds has been shown to decrease the likelihood of tumour formation. In 2016, the American Institute for Cancer Research officially listed garlic among the “Foods that Fight Cancer”. Red onions, shallots, spring onions, and leeks are also rich in phytochemicals that directly assist in controlling tumour progression. According to data published in the British Journal of Cancer, a diet rich in onions and garlic is particularly effective in lowering the risks of prostate, stomach, colorectal, oesophageal, and breast cancers.
To maintain a healthy lifestyle and safeguard against such life-threatening conditions, nutritionists recommend incorporating moderate amounts of raw or appropriately cooked onions and garlic into daily meals. While onions can be consumed in salads, garlic is most effective when consumed raw or slightly sautéed, ensuring the medicinal properties remain intact. This simple dietary adjustment could serve as a powerful long-term strategy for cancer prevention and overall wellness.
GLIVE/TSN