Garlic

garlic

May protect against: Many cancers including stomach, colon, mouth and throat
Works because: The smelly compounds in garlic are potent anti-cancer agents. All of the onion family, including leeks and shallots, contain these compounds, too. In lab studies, chemically induced cancers were interrupted by the active compounds formed from allicin (which comes from garlic). Studies in humans show a lower risk of several common cancers in those who eat lots of garlic, compared to those who eat none. To get the most out of garlic, chop or crush the clove and eat it raw or cook it lightly.