The kitchen is the heart of any home, and for many families, it is a treasure tro of spices and flavors that enhance our daily meals. From salt and sugar to fish sauce and MSG, these ingredients do more than just tickle our taste buds; they also offer surprising health benefits.
One notable advantage is their potential to combat cancer. The following three spices, often found in Vietnamese kitchens, are powerful allies in the fight against this deadly disease, and yet many may be unaware of their presence or underutilize them.
Scallions
Scallions
Scallions are a rich source of selenium, a trace element that reduces nitrite levels in stomach acid, thereby helping to prevent stomach cancer. They also boost the immune system. However, doctors caution that consuming raw scallions may pose a risk of bacterial infection. It is advisable to cook them thoroughly before consumption to ensure your safety.
Ginger
Ginger
Ginger is a powerhouse of active compounds, including the notable gingerol, which exhibits potent anti-cancer properties. Additionally, gingerol offers anti-inflammatory and antioxidant benefits. If you experience muscle soreness after a workout, consider incorporating ginger into your meals.
When purchasing ginger, it is important to distinguish between young and old ginger. Research indicates that old ginger is more effective in cancer prevention.
Garlic
Garlic
Garlic is the undisputed king when it comes to cancer-fighting foods. It contains allicin and flavonoids, which inhibit tumor growth and block the formation of cancer-causing nitrosamines. Garlic also boosts the immune system, providing protection against stomach and colorectal cancers.
Experts recommend consuming raw garlic to maximize its nutritional benefits. However, for those who find it challenging to eat raw garlic, roasted garlic or garlic-infused olive oil are viable alternatives. When cooking with garlic, it is advisable to chop it and expose it to air beforehand, as this triggers metabolic reactions that increase allicin concentration.
To preserve the anti-cancer properties of these three spices, avoid cooking them at high temperatures or exposing them to excessive heat and oil. Doing so may not only reduce their cancer-fighting abilities but also produce smoke containing polycyclic aromatic hydrocarbons, which can be harmful to the lungs if inhaled regularly or in high concentrations.
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