Onions are the third most powerful food to protect against cancer. There are anti-cancer compounds in onions that form when the membrane of the food is cut, crushed or chewed. If you put a whole onion into a soup and cook it, it would deactivate the compound in the onion that has the anti-cancer effect.
When you eat raw broccoli and put it in a dip or eat shredded cabbage or carrot or eat raw kale, you want to chew it really, really well to liquefy it in your mouth and do it in a manner to maximize the production of the biological factors that fight cancer – breaking open the cell walls and allowing the chemical compounds to be formed. If you want to cook those foods, you have to cook them AFTER you blend, juice, chop or break open the onion or whatever vegetable.
When you eat raw broccoli and put it in a dip or eat shredded cabbage or carrot or eat raw kale, you want to chew it really, really well to liquefy it in your mouth and do it in a manner to maximize the production of the biological factors that fight cancer – breaking open the cell walls and allowing the chemical compounds to be formed. If you want to cook those foods, you have to cook them AFTER you blend, juice, chop or break open the onion or whatever vegetable.
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