Eat Fresh Onion, Garlic And Leek For Good Health

Onion, garlic and leek belong to the Allium family of bulb-shaped plants. They are a part of daily cooking since the times of ancient Greece and Rome, and currently used as foods all over the world. The Allium family is rich in nutrients such as sulphides, arginine, oligosaccarides, flavonoides, chromium, potasium, selenium and vitamins B and C. Health benefits consist in their natural antibiotic and antioxidant proprieties that fight cancer by preventing cell damage. In addition to cancer protection, the allyl sulfides of garlic, onions, and leek decrease the blood clots formation in human body, they lower the levels of low-density lipoprotein (LDL) or bad cholesterol, and decrease total cholesterol, both risk factors for coronary heart disease.

Onion is the number two vegetable, after tomatoes, cultivated everywhere on earth. Onion has antioxidants and contains quercitin a flavonoid that may help fight or prevent cancer. Onion prevents arthritis, fights infections, fevers and asthma, maintains hearth health, prevents osteoporosis, may lover blood pressure and triglycerides, improves gastrointestinal health and prevents constipation. The stronger the onion-with more tears when cutting, the better for health. Protection against disease and infection is achieved when onion is eaten raw.

Garlic contains allicin a chemical produced when garlic is chopped, chewed or bruised. Allicin is an antimicrobial agent that prevents the formation of a carcinogen-nitrosamine. A diet rich in fresh garlic-flavored foods can improve health by lovering high blood pressure and bad cholesterol. Recent scientific studies show that garlic stimulates T-lymphocytes and macrophage action, promotes interleukin-1 levels, and supports natural killer cells. Strong activity of these important group of cells strengthens the immune system’s function. Both, traditional and microwave cooking destroy allicin and annihilate the health benefits. Maximum levels of allicin are released only from the fresh garlic clove. Eating one fresh clove of garlic a day may lover the risk of esophageal, stomach, colon, pancreas, breast and prostate cancer.

Leek contains B vitamins and protective antioxidants including carotenoids, lutein, and zeaxanthin. The green parts of leek are very nutritious. Leek is also a good source of allyl sulfides. It may play a role in preventing certain types of cancer. Leek has lower amounts of allyl sulfides than onion or garlic, but has high enough concentrations to protect against cancer and heart disease. Medical research has been shown that leek reduces bad cholesterol and increases good cholesterol levels in the body. Leek also helps keep down high blood pressure. Eating leeks at least two times per week can reduce the risk of colon and prostate cancers. Leek is  rich in kaempferol which can reduce a woman’s risk of ovarian cancer by up to 40%.