'Man walks in house: “Mmmm, what’s that smelling so delicious?”
Generally, the only veggies that get this reaction are sautéing onions and/or garlic. You can’t beat the aroma of fresh garlic wafting through the house. (My husband would probably say a savory roast or spicy taco meat might beat it, but we’re talking vegetables here!) Cutting onions may make you cry, but they certainly make the meal once cooked. How many recipes do you have that include onions? Garlic? They are prolific!'
Read more... Garlic and Onions
'Making garlic and onions a staple in your healthy way of eating may greatly lower your risk of several common cancers, suggests study from Southern European populations (Galeone C, Pelucchi C et al, American Journal of Clinical Nutrition). Study participants consuming the most garlic had a 39% reduced risk for cancer of the oral cavity and pharynx, 57% reduced risk for esophageal cancer, 26% reduced risk for colorectal cancer, 44% reduced risk for laryngeal cancer, 10% reduced risk for breast cancer, 22% reduced risk for ovarian cancer, 19% reduced risk for prostate cancer, and 31% reduced risk for renal cell cancer, compared to those eating the least garlic. Similarly, those eating the most onions showed an 84% reduced risk for cancer of the oral cavity and pharynx, 88% reduced risk for esophageal cancer, 56% reduced risk for colorectal cancer, 83% reduced risk for laryngeal cancer, 25% reduced risk for breast cancer, 73% reduced risk for ovarian cancer, 71% reduced risk for prostate cancer, and 38% reduced risk for renal cell cancer,compared to those eating the least onions.' Read more...
