How protect cabbage, carrots, garlic and onions from cancer?


White cabbage can easily compete with broccoli, cauliflower, Beijing and Brussels cabbage, and any other expensive cabbage. They are all “brothers”, so they all contain so-called glucosinolates – powerful anti-cancer substances.

It has been shown to protect against cancer of the breast, uterus, stomach, liver, colon and kidneys. It is important for teenage girls to eat cabbage a lot, as this will protect them from breast cancer. 100 grams of cabbage contains 60% of the daily value of vitamin C, 95% of vitamin K, but most importantly – 11% of folic acid. It is a rare and important vitamin that is not found in high doses in foods, according to the Russian newspaper Ife.Carrots are rich in non-toxic vitamin A, pure vitamin A (retinol) in large doses is dangerous for pregnant women – causes fetal abnormalities. Carrots also contain its precursor – carotenoids. Part of it goes to the synthesis of vitamin A itself, and the other is very useful in itself. It is a powerful antioxidant that is important for eye health (protecting against blindness that occurs in the elderly), blood vessels, lungs and other organs. There are also specific anti-cancer substances in carrots – falcarinol and falcarindiol. An experiment conducted on animals injected with carcinogens showed that these substances prevent the development of cancer.

Onions and garlic are plant species and both contain allicin. It gives them their scent, while at the same time preventing colds, heart attacks, strokes and cancer. There is more allicin in garlic, but onions still contain the most beneficial substance quercetin, which also protects blood vessels. Garlic has been shown in serious studies to significantly reduce the risk of lung, stomach, colon, liver, prostate and breast cancers. The useful dose is at least 2 cloves per day, and better – 4.Onions also protect against cancer, and its dose is not less than 2 onions per week, and from 5 the effect will be better. If these “brothers” are eaten raw, they must be finely chopped and crushed so that the allicin is synthesized. When exposed to heat, it decomposes, so it is best not to subject garlic to heat treatment. But onions can be cooked because they also contain heat-resistant quercetin.

It is best to chop the onions coarsely and cook them completely. If you need to use garlic when cooking, add a whole clove or even a whole head, and peel the peel.


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