Why Onions?

Onions are a member of the alliaceous family (along with garlic, leeks, shallots and chives).  “The sulfur compounds of this family…reduce the carcinogenic effects of nitrosamines and N-nitroso compounds, which are created in overgrilled meat and during tobacco combustion. They promote apoptosis (cell death) in colon, breast, lung, and prostate cancer, as well as in leukemia.” (David Servan-Schreiber, Anti-Cancer, page 123).

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