THESE 2 Foods SLASH Breast Cancer Risk!

The best advice stands the test of time.

And I can’t think of anything more accurate than a saying from about 1500 years ago… when Hippocrates said:

“Let food be thy medicine.”

We didn’t know how true that statement was until modern research showed us that certain foods can help prevent cancer.

Today I want to tell you about two foods that are especially powerful against breast cancer.

And they could be in your kitchen right now.

We’ve come a long way in the battle against breast cancer. But it has nothing to do with those trendy pink ribbons everyone has started wearing.

The true progress in breast cancer has come—not from mammograms and drugs and surgeries—but from making smarter, more informed lifestyle decisions that cut down on ALL types of cancer.

Two foods that continue to top the list of cancer-preventive foods are garlic and onions.

Past studies show that they can reduce the risk of colorectal, stomach, and prostate cancer.

And now, a recent study has extended that list to include breast cancer as well.

This study included 314 Puerto Rican women between 30-79 years who had breast cancer.

All the women filled out food questionnaires, which included specific questions about the intake of garlic, onions, and a condiment –called sofrito –  that contains garlic and onions.

The reason the researchers chose this particular group of women was because they tend to have lower breast cancer rates. And the scientists wondered if their high intake of these vegetables could be part of the reason.

And it turns out it is.

After accounting for factors like age, family history, and weight, the researchers found that moderate to high consumption of garlic and onions had a protective effect against breast cancer.

In particular, women who consumed sofrito at least once a day had a 67% lower risk of breast cancer compared to those who never ate it.

This study didn’t look at WHY garlic and onions could be so protective against breast cancer, but past studies have given us some good insight.

It’s because they contain compounds like S-allylcysteine, diallyl disulfide, and alkenyl cysteine sulphoxides—which have all demonstrated anti-cancer properties in both human and animal studies.

The moral of the story?

Start spicing up your foods with more garlic and onions! It’s such a simple—and very flavorful—way to boost your overall health… and help prevent cancer, too.