Chives
Chives are very high in vitamins and carotene, which help improve vision and relieve eye fatigue, making them especially suitable for people who use computers for long periods. Additionally, the high carotene content helps boost immunity and prevent tumors, and is also beneficial for anti-oxidation and anti-aging.
Scallions
Scallions also have anti-cancer effects. The pectin in scallions can significantly reduce the incidence of colon cancer and has anti-cancer properties. The allicin in scallions can also inhibit the growth of cancer cells.
Scallions are very suitable for eating cold in a salad or as a condiment, but it should be noted that they should not be fried or stir-fried for too long.
Garlic
Garlic also has the function of preventing certain cancers. It can inhibit bacteria in the stomach that produce nitrosamines, reduce the formation of nitrosamines, and prevent stomach cancer. Survey data shows that in areas and populations where garlic is grown and there is a habit of eating garlic, the incidence rate of stomach cancer is only one-third of that in other areas.
People who eat raw garlic for a long time have a much lower content of nitrite—the precursor of the strong carcinogen nitrosamine—in their stomachs, and the bacteria that produce nitrosamine are significantly inhibited. Garlic contains sulfonamide components, which can gather heavy metals in human organs and excrete them from the body.
But what if eating garlic leaves a strong odor? It's simple. Chewing some tea leaves or holding a warm mouthful of milk after eating garlic are both good choices. Scented tea and Tieguanyin are the most effective.
However, there are taboos associated with eating garlic. People with a weaker constitution should only eat one or two cloves at a time, otherwise it is easy to get "heatiness" (internal heat). In addition, it is best to eat garlic in the morning and at noon, because eating garlic at night is more likely to irritate the nasal, pharyngeal, and gastric mucous membranes.