Recent analysis by Dr. Saurabh Shetty, a Harvard-trained physician, suggests that regular consumption of onion and garlic may help reduce cancer risk and strengthen the immune system. Both belong to the allium family and contain organosulfur compounds such as allicin, diallyl sulfide, and diallyl disulfide, which may inhibit tumor growth and support liver detoxification. Dr. Shetty emphasizes that allowing crushed or chopped garlic to rest for at least 10 minutes before cooking activates allicin, enhancing its health benefits. These foods also nourish beneficial gut bacteria, improve intestinal health, and provide antioxidants that protect cells from damage. The American Institute for Cancer Research has listed garlic as a ‘food that fights cancer,’ while the British Journal of Cancer reports that onions and garlic may lower the risk of prostate, stomach, colon, esophageal, and breast cancers.