Break out the mints; Itailan researcher recently 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% , while eating lots of garlic lowers risk by 26%. Scientist aren't sure exactly what substances are responsible for the good effects - lab studies suggest that the sulfur compounds that give the vegetables their bite may also be cancer fighters. Don't like bite? Caramelizing onions brings out their sweetness (use as a topping for grilled meat).