Serves: 5

The medicinal properties of garlic and onions have been known in other parts of the world for thousands of years. Now they're grabbing the attention of researchers here. Garlic and onions have been used to help heal wounds, treat tumors and ward off infection. Today, they are being studied for their possible protective role against cancer and heart disease.

Garlic and onions contain sulfur compounds, which some studies suggest may help lower blood cholesterol levels, including LDL cholesterol. Research has suggested that eating half a clove of garlic each day may lower cholesterol by 9 percent. Garlic may also play a role in lowering blood pressure and reducing the tendency for blood to form clots, which could help reduce the risk for a heart attack or stroke.

Using supplements instead of eating garlic and onions has had mixed results. The effectiveness of active ingredients in supplements can vary significantly, plus it is possible to "overdose" on garlic, causing allergic reactions or anemia

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook:
-GARLIC AND ONIONS FOR GOOD HEALTH
-IS OLIVE OIL BETTER FOR YOU?
-LOW-FAT COOKING 101: DRAINING GROUND BEEF
-THE LEANEST CUTS OF BEEF
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