Anti-Cancer Recipes: Which Onions are Winning their Civil War?

onions and anti-cancerPity the poor Vidalia. She’s southern and mellow, which you might find charming in a mate, but when it comes to onions and their anti-cancer and other health benefits, the harsh northern types are far superior. Continue reading

Anti-Cancer Recipes: How to Handle Garlic, Part 1

anti cancer properties of garlicYearning to know the best ways of preserving garlic’s anti-cancer properties? Continue reading

Anti-Cancer Recipes: Pick Leeks

anti cancer leeks in groundWhen it comes to anti-cancer properties, some vegies tower above the others. Put leeks on top of that list. Continue reading

Anti-Cancer Foods: Garlic Breath and Onion Sense

Meet the Allium family:  garlic, onions, leeks, scallions, shallots and chives.

When it comes to cancer, they’re incendiary–packed with sulphur containing molecules that ward off disease. And no wonder they’re so powerful. They originated in central Asia north of Afghanistan—as pests go, a tough neck of the woods.

The ancient Egyptians, Chinese and Greeks all cherished Alliums for their medicinal value, and in the mid 1800s Louis Pasteur proved them right. He showed that garlic fights bacteria. Continue reading