Garlic and onions, two of the most popular flavoring accompaniments in American cooking today, not only serve a culinary purpose to make foods taste more flavorful. These two popular parts of the American diet actually contain a plethora of health benefits within.
The key to their robust flavor and eye-watering potency is actually the very reason they are so therapeutic to the human body – their high sulfur content. They are both part of the allium family of vegetables and both are grown in the ground and are harvested for the bulbs which are the parts of the plant we actually eat.
Garlic is a natural antibiotic, antibacterial and anti-inflammatory agent
Garlic possesses antibiotic and antibacterial properties. The key to maintaining these naturally antibiotic properties however is to not cook or alter the garlic.
Instead, garlic eaten raw and crushed has shown the most potent antibiotic effects since it releases the allicin within the bulb, which is the nutrient that is thought to contain the most potent form of antibiotic material in the bulb. The more the garlic is crushed and smashed, the more potent allicin it is said to release.
Garlic also has potent antibacterial and anti-inflammatory properties. Incorporating it into your daily diet can help keep chronic inflammation (which results in pain) and bacterial infections at bay. Any food that wards off inflammation is an excellent addition to an anti-cancer diet since most cancers are linked to chronic inflammation in the part of the body in which they originated.
Garlic and onions help keep the blood thin, cholesterol levels low
Both garlic and onions can help keep the blood to a consistency that is easily passed through the arteries and various blood pathways of the body. Further, their high sulfur and bioflavonoid content are protective against calcium deposits and also at reducing the size of the arterial plaque that often clogs these pathways.
Garlic and onions help to promote healthy and expedient circulation, lowering the risk of stagnating blood and blocked passages caused by unhealthy fats present in the blood. These blockages can lead to heart disease and stroke if left unchecked, hence the reputation of garlic and onions as having heart and circulatory health benefits.
Garlic and onions boost immunity against the flu and colds, protect against cancer
Just as garlic is a powerful natural antibiotic, both it and its close cousin the onion contain antibacterial and anti-viral compounds. These compounds help to boost your immunity by not only enhancing your body’s own reaction to outside invaders, but by also acting as natural medicines themselves to fend them off.
Both of these bulbous veggies also contain numerous compounds that protect against cancer. Perhaps most notable is the protection they provide against colon cancer. Studies have suggested that diets high in garlic and onions may protect against the development of pre-cancerous lesions in the colon as well as in the linings of the digestive tract and intestines.
In addition, one study cited findings that suggest incorporating onions and garlic into your everyday diet offer protective benefits against esophageal cancer, oral cavity and pharynx, breast and ovarian cancer and also prostate and kidney cancer. As you can see, onions and garlic present compelling reasons for men and women of all ages to increase their intake.
The best part is that both of these savory foods are easy to incorporate into your everyday diet since they add a universally pleasing flavor to almost any dish. Garlic and onions are also very affordable and easily accessible.