Garlic is one of the most potent anti-cancer vegetables around. The World Health Organization recommends that adults eat one clove every day. Did you know that?? I didn’t. But I do try to get in as much fresh, organic garlic I can each day. I found it easier than I thought to sneak it into my daily salad, nearly all my dinners during prep time, and it’s always in my instant pot meals. YUM.
But back to garlic and it’s benefits. In a study published in the journal Food Chemistry, that compared 34 different vegetable extracts and then dripped them on cancer cells, garlic and leeks came out on top.
Garlic stopped cancer growth completely in all tumor lines they studied – breast, brain, lung, pancreatic, prostate, childhood brain, and stomach cancer.
Say what?!? Garlic and onions are in the same family of veggies called the allium family. This also includes onions! And sadly, they account for less than 1% of a Western diet.
Back to garlic – it’s naturally antiviral, antibacterial, antifungal, anti-parasitic and rich in phytochemical allicin, a sulfur compound that prevents disease. It’s perfect to fight colds, flus, strep throat, pneumonia-causing bacteria, and viral-related cancers. It also extracts toxic heavy metals in the colon and gives you a powerful immune boost.
That seems like an easy one for us to adopt, right? P.s. in case you’re wondering which were second place – it’s cruciferous vegetables (broccoli, cauliflower, kale, brussel sprouts, kale), which you know I already love!