Allyl sulfides are found in foods in the onion family and help reduce the production of certain enzymes that convert cancer-causing precursors into their active form.

Allyl sulfides help reduce the risk of cancer by limiting the number of cancerous precursors from becoming cancer.

Where do you get Allyl sulfides?

  • Garlic
  • Onions
  • Leeks
  • Chives
  • Eschalot
  • Welsh onion (Green onion)
  • Pickled shallots

Due to the allyl sulfides in garlic, onions and leeks, they have been linked to a reduced risk of stomach and colon cancer. Onions and garlic also contain a fair amount of vitamin C with traces of other vitamins and minerals.

Allyl sulfides are also thought to aid in the following diseases and/or conditions.

  • Colds
  • Blood circulation
  • Anti inflammatory effect
  • High blood pressure
  • Sterilization
  • Arteriosclerosis
  • Diabetes
  • Physical exhaustion
  • Fatigue
  • Insomnia

You can’t go wrong with food containing allyl sulfides. Scientists from the U.S., England, France, Italy and other countries agree with the outstanding health benefits of allium vegetables such as onions, garlic and scallions. Thorough research has been done to discover how these vegetables help facilitate detoxification and act as powerful antioxidants, stimulate immune responses and reduce inflammation.

Suggested Recipes

Vidalia Onion Spread

By Belly Bytes
This is a great dip or spread. Not too oniony, great for parties and get togethers. Easy preparation and lots of compliments!


  • 2 cupschopped Vidalia onions
  • 1 cup large shredded Swiss cheese
  • 1 cup grated Parmesan cheese
  • 1 cupmayonnaise


Thoroughly mix all ingredients together. Place in ungreased 1-1/2 quart casserole dish.

Bake in 325 degree oven for 30 to 35 minutes. Serve with crackers.

Yield: 1-1/4 quarts

Swiss Onion Soup Recipe

Heading east we venture into the Swiss Alps to St. Moritz, possibly the most famous ski resort in the world and home of the 1928 and 1948 Winter Olympics.


  • 2 tablespoons unsalted butter
  • 2 medium onions, thinly sliced
  • Salt to taste
  • Freshly ground black pepper
  • 2 cups cubed, crusty French bread
  • 1 teaspoon granulated sugar (optional)
  • 2 cups low-sodium chicken broth
  • 1/4 pound good quality Swiss or Gruyere cheese, diced
  • 3 cups reduced-fat 1 percent milk

Melt the butter over moderate heat in a large heavy stockpot or Dutch oven. Add the onions, season with salt and pepper and cook until soft but not colored, 15 minutes.

Cut the bread into medium dice and add it to the pot along with the sugar. Stir constantly for about 1 minute, so the bread absorbs the butter. Add the chicken stock and bring to a boil. Simmer for 20 minutes. can add the cheese slowly. Reduce to a low simmer. Cook, uncovered, stirring occasionally, about 10 minutes.

Meanwhile heat the milk in the microwave until it is steaming. Slowly stir it into the pot. (Note: Do not let the soup boil or the cheese will separate and the milk will curdle.) Serve immediately. Yield: 8 servings

Chive Garden Salad

Combine chunks of cucumber, tomato, feta cheese, with fresh minced chive leaves; toss and serve with Italian or French bread.

Read More: Food Facts