Break out the mints: Italian researchers found that people who eat the most garlic and onions have the lowest incidence of several kinds of cancer. For example, having seven or more servings of onion a week cuts the risk of colon cancer by 56 percent, while eating lots of garlic (the studies didn’t specify the number of servings) lowers risk by 26 percent.

Scientists aren’t sure exactly what substances are responsible for the good effects – lab studies suggest that the sulphur compounds that give the vegetables their bite may also be the cancer fighters. Don’t like that bite? Caramelising onions brings out their sweetness (use as a topping for grilled meat).