Taiwanese doctors recommend “super cancer-fighting vegetables” hidden in the kitchen, should be eaten every day.

Taiwanese doctors recommend “super cancer-fighting vegetables” hidden in the kitchen, should be eaten every day, Thailand has them all.

Should be eaten every day! Taiwanese doctors recommend “super cancer-fighting vegetables” hidden in the kitchen to prevent 7 types of cancer

Broccoli and cruciferous vegetables are known as “cancer-fighting vegetables,” but did you know that kitchen vegetables like onions, chives, garlic, คาสิโนออนไลน์ UFABET ฝากถอนรวดเร็ว เริ่มต้นเล่นง่าย and leeks are also effective in fighting cancer?

Emergency physician Dr. Zhang Shiheng said these vegetables are rich in organic sulfur and phytochemicals that inhibit cancer cells. They not only add flavor to food, but also have remarkable anti-cancer power.

Dr. Zhang Shiheng shared on his YouTube channel under the title “This vegetable is the most powerful secret weapon against cancer, it’s called the snake stone or onion family.” When onions are cut, they release sulfur gas (SPSO). Which when it comes into contact with the tear layer on the surface of the eye, produces a small amount of sulfuric acid. Causing the eyes to produce tears to wash it away. Onions have a similar effect, but because they contain less of this substance, they have a milder reaction.

Onions, chives, garlic, and chives, all of which have a strong smell, share a common feature: they are rich in organic sulfur compounds. These compounds are not only the source of their distinctive aroma, but are also the key to enhancing their flavor. However, do not eat too much, as it can cause bad breath.

In recent years, aromatic vegetables have gained much attention as cancer-fighting vegetables. Due to their high content of cancer-fighting sulfur compounds and phytonutrients such as quercetin and flavonoids. Which have the potential to inhibit cancer cells.

Dr. Zhang Shiheng pointed out that a large-scale epidemiological study found that those who consumed a large amount of onion vegetables every day had a significantly reduced risk of stomach cancer, head and neck cancer, esophageal cancer, colon cancer, lung cancer, prostate cancer, and breast cancer.

What is the difference between eating it raw or cooked?

The active compounds in onions fall into two main groups: heat-sensitive organic sulfur compounds and antioxidant polyphenols. Experts recommend:

• Eat it raw: For maximum cancer-fighting power, chop the onion and let it sit for 10 minutes before eating.
• Cooked: Stir-fry in oil over low heat (about 160 degrees) for 4-8 minutes to release more antioxidants.
• Best way: Alternate between raw and cooked for maximum nutritional value.

In addition, black garlic is made by fermenting fresh garlic in an environment of 60 degrees Celsius and about 80% humidity for several weeks. Research has found that black garlic has better antioxidant properties, while fresh garlic is even more effective in fighting inflammation.

Dr. Zhang Shiheng especially warned that onion vegetables are toxic to pets because they contain sulfur compounds (DPDS), which can cause anemia in pets, and in severe cases, heart failure or respiratory failure. Pet owners should avoid feeding them and be careful not to let their pets near them when cutting vegetables.