“Again with the onions,” you’re probably screaming. Continue reading
Anti-Cancer Onions: Plantastic Kitchen®’s Peeling Tips
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Category Archives: Alliums
Part 3: What’s On and Off Your Anti-Cancer Platter? Flavonoids & The Mighty Italian Triumverate
Now that you’re no longer a “Proteinaholic,” how do you go about selecting the most nutritious plants among all those shades of red, purple and green?
My first vote goes to “The Mighty Italian Triumvirate,” a combo of Continue reading
Anti-Cancer Awards: This Year’s Top Blog Post Stinks
Let’s jump straight to the top. The #1 most read post this year is–Anti-Cancer Recipes: Should you Cook Onions? So what’s the short answer? Continue reading
Anti-Cancer Recipes: Indalian Onions
This anti-cancer recipe is like one of those research trials they stop early because the results are just so fantastic. Continue reading
Anti-Cancer Foods: How to Handle Garlic, Part 2
What’s wrong with this picture? Continue reading
Anti-Cancer News: Did you see the New York Times?
Dear followers,
Had to share this news with you: My latest anti-cancer article for Zester Daily made the New York Times! Continue reading
Anti-Cancer Recipes: Should you Cook Onions?
Now that your anti-cancer kitchen is brimming with small red and yellow onions, the obvious question is: Should you cook them or eat them raw?
The short answer: Continue reading
Anti-Cancer Recipes: Which Onions are Winning their Civil War?
Pity 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
Yearning to know the best ways of preserving garlic’s anti-cancer properties? Continue reading
Anti-Cancer Recipes: Pick Leeks
When 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
Eat and Beat Cancer 