Stinky Veggies! Power Over Cancer!

July 16, 2014

in Anti-Aging,BLOGS,Blood Pressure,Cancer,General,Health Protection,Hypertension

cancer-cruciferous-veggies pat@bestrealhealth.comDo stinky, smelly veggies really have power over cancer and your health? Let’s take a look inside some of them.

Studies have shown that the allium and cruciferous vegetables have the power to inhibit many different types of cancer tumor cells. Of 34 different vegetables studied ‘garlic’ was by far the strongest inhibitor of cancer cell growth. Other members of the allium family such as leeks and onions were also right in there with the garlic. Cruciferous vegetables such as Brussels sprouts, broccoli, kale, cabbage, mustard greens and horseradish came in right behind the allium veggies.

What happens when you wound a garlic clove?

  • It releases allicin, a natural substance produced to protect itself. Allicin is responsible for the odor of garlic. (Beware of any garlic supplements that claim removal of the odor.) Allicin works in amazing ways.
  • A natural antibiotic
  • A natural antifungal
  • A natural anti-cancer compound
  • A natural diuretic – helps lower blood pressure and balance cholesterol
  • Handle garlic properly in order to reap the benefits. Here are some interesting tips.
  • After mashing, allow garlic to sit for at least 10 minutes before cooking. This preserves more of its anti-cancer properties.
  • The synthesis of allicin is fairly complete after 10 minutes of crushing or chopping.
  • Heating garlic for 60 seconds in a microwave destroys the anti-cancer properties of the allicin.
  • Heating garlic for 45 minutes in an oven also destroys the anti-carcinogenic effect of the allicin.

cancer-cruciferous-smell-garlic-broccoliGlucosinolates – what are they?

  • Wikipedia describes glucosinolates as the natural components of pungent plants such as cruciferous vegetables. Chewing, cutting or otherwise damaging the plant releases glucosinolates; the smell that is the plants defense against pests and diseases.
  • The plants defense against pests and diseases also protect us against disease, especially cancer.
  • Typically, most people do not enjoy the smell or taste of cruciferous vegetables because of the glucosinolates that are released when the plant is prepared for food.
  • Interestingly, the worse these veggies smell or taste, the better they tend to be for you health wise.
  • Brussels sprouts and kale are two of the veggies that contain the largest amounts of glucosinolates.
  • Many of these veggies begin losing their cancer fighting properties within 24 hours of harvest. This means that the broccoli I’ve had in the frig for over a week likely doesn’t have much disease fighting power!

It is interesting that despite all the research done on these stinky vegetables the regulatory authorities do not recognize them as being essential for health or to prevent diseases. However, The American Cancer Society does recommend eating one serving of cruciferous veggies daily. Do you eat a serving of cruciferous vegetables every day?

I use garlic and onion in just about everything I cook and try to crush or chop them several minutes prior to sautéing or adding them to a dish. We also eat several of the cruciferous veggies several times a week. Yet we are very faithful to take our supplements.

cancer-gardening-farmers marketWhy take allium and cruciferous supplements?

  • Freshness
  • Do you grow your own?
  • Do you go to your local farmer’s market daily?
  • Standardized for content
  • You know what you are getting
  • Stabilized content
  • Enzymes and other nutrients not destroyed by processing or heat
  • Regular consumption
  • Available for daily protection and/or healing
  • Reduces the risk of cancer cell growth
  • Creates a healthy immune system
  • Reaps the ultimate health benefit of these nutrients

Cancer is all around us. My husband monitors regularly for colon cancer as he is high risk. His only brother died at age 64 from bone cancer and he has lost several cousins, aunts and uncles from cancer. Both his grandpa’s had cancer. Currently my mother and brother are battling cancer.

My brother’s recent statement:

Ten years ago he had to have surgery for prostate cancer. For several years he was faithful to take his cancer protecting supplements daily but he gradually became complacent and stopped taking them. Now he is going through radiation for a prostate type cancer that has spread to his bladder. He’s back on his supplements now but made this statement, “Maybe if I would have continued taking my supplements, the cancer would not have spread to my bladder!” That is something we do not know but why take the risk?

  • Why not take the supplements to reduce the risk of cancer coming back?
  • Why not take the supplements to reduce the risk of developing cancer in the first place?
  • Why not take the supplements to slow the growth of cancer cells that are lurking in your body? Even if you end up with cancer it could delay it for years.

I don’t know about you but I actually enjoy the taste and even smell of some of these stinky veggies, especially garlic and onions. What about you? Do you have a favorite? Tell me in the comment section below.


cancer-NeoLife-Garlic Allium-CruciferousNeoLife Allium Complex – state-of-the-art

  • Standardized for allicin content
  • Freeze dried so heat does not destroy the enzymes responsible for allicin formation
  • Formulated for the allicin to release when it reaches the stomach – this reduces repeated garlic/onion breath
  • Targeted Delivery Technology ensures your intestines receive optimal benefit
  • Extracts from entire allium family – garlic, onion, leek and chives
  • Optimal serving equal to 1 garlic clove

cancer-NeoLife Cruciferous PlusNeoLife Cruciferous Plus

  • Stabilized glucosinolates and other cruciferous nutrients
  • Bad tasting healthy nutrients in a tablet you can swallow
  • Studied by Southern Research Institute and found to slow breast cancer cell growth by 37%
  • Exclusive blend of broccoli, radishes, kale, watercress, black and brown mustard
  • Each tablet is equal to one optimal serving of cruciferous veggies


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PatMoon  Pat Unlocks the Key to Your Future Health with Wisdom, Knowledge and Common Sense

Pat has been married to the same man for 52 years, is the mother of 3 adult children, and grandma to 8 grandchildren. Growing up in the country gave her a head start to living a healthy lifestyle.  This grandma became interested in nutrition as a mother and for the past 27 plus years she has specialized in teaching others the importance of good nutrition.  Challenges along the road have been many; her father overcoming congestive heart failure with nutrition, her husband's battle with GERD and dealing with major heart issues, her daughter's battle with a brain tumor, her grandson beating Hodgkin's Lymphoma, her mother's stage 4 lung cancer, her mom-n-law's dementia, and others.  Her goal is to empower the future health of others with wisdom, knowledge and common sense so they can have the BEST REAL HEALTH possible. 


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(All information on this blog site is not intended to diagnose, treat, cure or prevent any disease.  Information on this site has not been approved by the Food and Drug Administration.)

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Comments on this entry are closed.


1 Gina July 20, 2014 at 6:41 pm

Thanks for sharing this interesting info about stinky veggies.  We had yummy kale last night!

2 Pat Moon July 25, 2014 at 10:29 am

Hi Gina,

I love kale, now! When I first tried it I did not know how to prepare it and tried to cook it like spinach… it didn’t work. A friend shared her recipe with me and now I love it. I saute’ garlic and onion in olive oil, add the kale, saute’ just a little more, add about 1/2 cup of broth or even water if broth is not available, cover and simmer for 5 to 7 minutes until kale is tender & broth is absorbed, sprinkle with basalmic vinegar right before serving. Delicious! How do you prepare your kale?

Enjoy good food!


3 Tina July 20, 2014 at 9:08 am

This is very interesting. OK, I must admit it…as I was peeling my mango for breakfast this morning I was thinking about a show I saw on TV the other day. It was a "Design Star" competion and the man showed how to get the seed out of an avacado. He was banished because the judges (iron chefs and other professionals) "already know how to get the seed out of avacado" and it made me realize MOST PEOPLE (like me) DON"T know how to get the seed out of an avacado!! So I was thinking, wouldn't it be nice if they had a "basic" show…to show how to use the tools and equiment in the kitchen (a zester, a slicer, how to hold a knife, etc). and THIS would fit right in!! Did you know you should let garlic rest for about 10 minutes before you saute it? And what kind of oil should it be sauted in? And with or without the onion? And why first? … gee…it does open up a lot of questions (and answers), doesn't it?

4 Pat Moon July 25, 2014 at 10:11 am

Hi Tina,

You have made some interesting points about what people really want to know for the most part are the basics. Even the basics of how to properly use cooking tools and equipment in the kitchen. I basically use a chef knife for most of my chopping, slicing, etc. When working with garlic I use the flat side of the chef knife to press each garlic clove, then cut off the stem end of the garlic clove. This makes the clove easier to peel as well as it breaks the clove to start the release of the allicin which is where the benefical nutrients are along with the odor. Letting chopped garlic (and onions) set for 10 minutes gaurantees that more of the nutrients are activated prior to exposing the garlic to heat. The heat can stop that release. I typically use extra virgin, first cold-pressed olive oil to saute’ garlic and onion. More recently I have been using coconut oil as well especially if I am preparing something that will be cooked over higher heat. Garlic and onion nutrients enhance each other so my basic rule is: if I am cooking with garlic, I also cook with onion and vice versa. Sauting them first helps blend the flavors. 

Thanks for the suggestions of possible interesting topics.


5 rochefel July 17, 2014 at 9:20 pm

Wow! You are very thorough! I know garlic really has a lot of benefits including fighting over cancer cells but I didn't know about leeks and brussels. I'm in the process of juicing fruits and vegetables and has also started including ginger and garlic in it. One piece per serving and it didn't taste that bad. Thanks for remionding me that I'm on the right track. 🙂

6 Pat Moon July 25, 2014 at 9:53 am

Hi Rochefel,

I love sharing the wonderful, thorough information I have access to with NeoLife. We are all about using and sharing the best information available as well as the best supplements available in the market place.

I’m glad you are on the right track of getting more fruits and vegetables. Although juicing is not the absolute best even though it is a way to get more fruits and vegetables in one setting. Juicing gives a huge amount of concentrated sugar. Cancer feeds on sugar so it is a catch 22. Also juicing can play havoc with your blood sugar which could possibly lead to diabetes. The ginger and garlic you are adding is great. The garlic adds health protection and the ginger aids in digestion. Just be aware of not overdoing the juicing. If you do juice it is best to use a blender so as to include the fiber. The fiber helps your body release toxins and handle the high sugar content.

Keep working on those improvements to your healthy eating habits.


7 Cheryl Relf July 16, 2014 at 7:31 pm

Wow, this information is priceless!  I have never studied the details you mention here.  Thank you so much for the work you have put in to this to share it with us.     Appreciated!

8 Pat Moon July 25, 2014 at 9:40 am

Hello Cheryl,

Happy to share the great information I learn as part of the NeoLife family. That is one of the things that attracted me to NeoLife. They have such good, reliable information and it is always spot on even years later. Their supplements are based on thorough research, science, nature and quality. There are none superior. In the almost 30 years of being associated with NeoLife, we’ve never experienced bad, unreliable information or products.

We love NeoLife,


9 kungphoo July 16, 2014 at 7:14 pm

Very convincing article, will definitely be looking into the garlic supplements.

10 Pat Moon July 25, 2014 at 9:34 am

Dear kungphoo or is it Robert,

The NeoLife Garlic Allium supplements are awesome! Yes, give them a try! Sooner, rather than later! Many great benefits.

Stay healthy and protect it with NeoLife Supplements.


11 Meryl Hershey Beck July 16, 2014 at 5:04 pm

Vegatables are great for your health. Being aware of how they can help protect against disease is great information to know.  I buy organic as much as possible.  Thnaks for sharing. 

12 Pat Moon July 25, 2014 at 9:31 am

Hi Meryl,

Yes, being aware of how vegetables can help protect against disease is great to know. Most people do not eat enough to give optimal protection. That is  one of the main reasons I supplement with the NeoLife supplements. Even though we eat a lot of vegetables and organic when possible I know they are not as fresh as they should be to receive that optimal protection. 

Thanks for your supportive comment.


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