One of the Cheapest Cancer Fighters on the Planet

by Christina Sarich
Natural Society

It isn’t a fancy concoction, nor does it sell in the form of a capsule, promoted by a billion dollar pharmaceutical industry. It isn’t a rare herb or even some kind of strange fruit that you’ve never heard of, let alone seen. It is a common food you likely use when you cook, and that can grow easily in your back yard, or in a pot placed on a sunny patio.

Not only does this food lower cholesterol and reduce depression, it has shown remarkable effects in reducing cancerous tumors. The University of Maryland Medical Center calls a certain flavanol in this food “an important antioxidant to scavenge free radicals, and reduce inflammation in the body.” As you may already know, inflammation is directly linked with a ‘cancer-supporting’ environment in the body.

In a book titled Phenolics in Food and Nutraceuticals, Naczk and Shahidi describe onions – the food I’ve been referring to thus far – as the vegetable highest in flavonoids, specifically a flavanol called quercetin. Onions also contain isorhamnetin, myricetin, and kaempferol conjugates, which are needed in our diets.

Quercetin also happens to possess a singular cancer-fighting feature: it can prevent cancer caused by chemicals. Its unique molecular structure enables it to block receptors on the cell surface that interact with carcinogenic chemical compounds. This makes it an amazing anticancer agent for the colon, where carcinogenic chemicals tend to accumulate (Murakami 2008).
Read more »

Every Day is Earth Day