The American Journal of Clinical Nutrition published a report last month that suggested that people who eat a significant amounts of onions and garlic may have a lower risk of some types of cancers. The report analyzed eight studies that were based in Italy and Switzerland and found that the risks for mouth, kidney, colon, ovarian and throat cancers were much lower for adults who ate plenty of these two veggies. Benefits were generally attributed to those who ate seven or more servings of onions per week, with numbers suggesting that their cancer risks were less than half of the risk for those who rarely or never ate either vegetable. Some scientists have found that the sulfur compounds in garlic and the antioxidant flavonoids in onions seem to inhibit the growth of tumors. The results also support previous research done in China that show the same trend.

All this being said, one of the researchers behind a Italy study says that it is still possible that those who eat onion and garlic-heavy diets may just have healthier diets and lifestyle habits in general, and just about everyone involved still recommends maintaining a vegetable-heavy diet.

Scientists are working on research that will give us yet another reason to drink red wine, although the experiment is still in its early stages. Researchers at the Mount Sinai School of Medicine in New York City found that drinking a moderate amount of red wine, Cabernet Sauvignon, to be specific, may reduce the deterioration of brain and memory functions that is typically associated with Alzheimer's disease. Cab Sauvingnon seemed to be able to prevent the buildup of "plaque" in the brain, the main characteristic of Alzheimer's.

The study has only been conducted with mice, where the results of the red wine were compared to the results of groups that received water or ethanol, so more testing is needed before a conclusion about how this will affect humans is made, but since the amounts given were within the USDA guidelines for wine consumption (1 glass per day for women, 2 for men) it probably wouldn't hurt to get a head start, just in case.

Inside Prevention's Fit and Fast Meals in Minutes: Over 175 Delicious, Healthy Recipes in 30 Minutes or Less, you'll find a wide variety of meals that can all be made part of a balanced, healthy diet and a busy day. It takes no thought on your part to put them together, though, because author Linda Gassenheimer has done all the work for you. Each meal – the book covers breakfast, lunch and dinner and the recipes are usually grouped as a complete meal – comes with a shopping list of ingredients, helpful hints to save time or for substitutions, and a "countdown" timeline for making the meal. The easy-to-follow recipes also have a complete nutritional analysis to accompany them, so you know exactly what you're eating and as if that weren't enough, they are designed to have the optimal balance of proteins, complex carbohydrates and fats you need in your diet.

All the recipes make two servings, with the exception of the foods in the "entertaining" section, which serve six, so it is ideal for a single-eater who wants leftovers or four couples. As in so many other healthy living books, this one offers tips for controlling your portion sizes and making good food choices at home and at restaurants. There are four weeks' worth of recipes and a chart that suggests meals for each day, so the book could serve as a great starting place for someone who wants to begin to pursue a healthier lifestyle, as well as for those who already do.

And, for those of you interested in seeing more of Linda Gassenheimer, you can catch her column or see her at the 2006 Miami Book Fair, Nov. 12-19.

Scientists are exploring the possible uses of Omega-3 fatty acids, found in oily fish, in preventing the spread of prostate cancer, according to study published in the British Journal of Cancer earlier this month. A recent Reuters article cited the study's chief researcher, Dr. Mick Brown, saying that while Omega-3s seemed to stop the spread of prostate cancer in its early stages, Omega-6 fatty acids, found in vegetable oils, nuts and seeds, "increased the spread of tumor cells into bone marrow." Omega-6s are still widely thought to have many health benefits and Brown stressed that it is possible to strike a "healthy balance" of the two healthful fats. Another cancer researcher told BBC News that larger studies are required before the benefits of Omega-3s can be proven.

Junk food for productivity, soda for memory, sake for your skin, and now, curry and cauliflower for cancer? New research from Rutgers suggests that turmeric and phenethyl isothiocyanate (PEITC), a chemical that occurs in cruciferous vegetables like broccoli, kale, cauliflower, Brussels sprouts and turnips, may help treat and prevent prostate cancer. Researchers examined mice injected with human prostate cancer cells and found that injections of turmeric and PEITC each slowed the growth of cancer cells and that when the two were used together, the anti-cancer effects were even stronger. When turmeric and PEITC were used separately on mice with existing tumors, there was little effect, but once again, when they were used together, tumor growth slowed.

Turmeric, which gives many curries their bright yellow color, has also shown promise in protecting the skin during radiation therapy.