Onion and garlic reduce stomach cancer risk

Onion and garlic reduce stomach cancer risk

A Chinese survey studied the occurrences of stomach cancer in two specific cities in Jiangsu province.

In the city of Peizhou, people eat a lot of onion and garlic. In the city of Yangzhong, the people eat a lot of smoked, salted foods. Compared to the national average, the people in Peizhou who eat a lot of garlic and onion have a lower rate of occurrence of stomach cancer while the people in Yangzhong city who eat a lot of smoked and salted foods have a higher rate of occurrence of stomach cancer.

The rates of occurrence of stomach cancer in Sichuan, Shandong and Gansu where a lot of garlic and onion are eaten are also much lower than the national average.

It is highly recommended that onion and garlic be eaten raw. They lose their potency when they are cooked and processed, dried or pulverized.

Soaking onion and garlic in vinegar will make the onion and garlic turn green.

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About masterchensays

Victor Chen, herbalist, alternative healthcare lecturer, Chinese affairs analyst, retired journalist
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