Several population studies indicate that people who regularly consume vegetables from the garlic family (garlic, onion, shallot, chives, leek) are less at risk of developing certain types of cancers, especially those of the digestive system (stomach, esophagus, colon). A protective effect against prostate, pancreatic, and breast cancers has also been reported.

Garlic and its close relatives are therefore essential plants for cancer prevention; in this case, it is important to eat them as regularly as possible. The World Health Organization recommends that adults consume 2 to 5 grams of fresh garlic daily (approximately one clove).

How to eat them?

• Preferably crushed or chopped with a little bit of olive oil. The active molecules are released and are more easily absorbed.
• If possible, eat garlic raw or add it to cooked dishes at the end of cooking as sulphur compounds are destroyed by heat. To obtain all its benefits, it is recommended that you eat two cloves, about 6 g, of garlic a day.
• Onions: Do not rinse peeled onions under running water as it will remove all anti-cancer properties!