Garlic, leeks, yellow onions, dark green veggies, and cruciferous veggies have been shown to powerfully counteract cancer cell growth, according to a recent study in Food Chemistry. If you need a refresher, cruciferous vegetables come from the family Cruciferae (also called Brassicaceae). Some of the more common members of this family are horseradish, kale, collard greens, broccoli, cauliflower, bok choy, cabbage, Brussels sprouts, turnips, rutabaga, arugula, radish, and wasabi.
Unfortunately, 60 percent of Americans’ fruit and vegetable consumption comes in the form of potatoes, carrots, tomatoes, and leaf lettuce (which have little to no ability to counter cancer cell growth). Less than one percent of our fruit and vegetable consumption comes from dark green and cruciferous vegetables.
Moral of the story? Make sure at least one recipe a week starts with butter in a sauté pan followed closely by garlic and onions.