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Delhi seeks Centre’s help to prevent onion hoarding


New Delhi: The Delhi government on Sunday sought the Center’s help in ensuring sufficient supply of onions while preventing its hoarding or black marketing. Delhi’s Food and Civil Supplies minister Asim Ahmed Khan requested the Center’s help in a letter addressed to union Agriculture Minister Radha Mohan Singh on the issue of availability and price hike of onions in the open market. Khan wrote that with unseasonable rains partially destroying onions crops and leading to their curtailed availability in wholesale markets at Lasalgaon, Nashik (Maharashtra), “a recent trend in the upward movement of retail prices of onions and shortage has also been reported in the domestic market here”. “Support of the government of India is required to supplement the efforts of Delhi government for ensuring sufficient supplies of onions in order to contain their retail prices in the market,” he said.

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Khan also requested the central government “to impress upon the onion producing states like Maharashtra, Karnataka and Madhya Pradesh etc. to prevent its hoarding and black marketing” which may help in increasing availability in the national capital. In the letter, he also informed the Center about Delhi government’s efforts to deal with the onion crisis. To effectively deal with this crisis, the Delhi government has procured onions through Small Farmers Agri-Business Consortium (SFAC) and “all possible efforts are being made to supply good quality onions to the residents in the city at a subsidized price of Rs.30 per kg”, Khan wrote in the letter.



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Daily Consumption of Garlic, Onion Reduces Risk of Colon Cancer

Previous studies have found that allium vegetables have nutrients and bioactive compounds that can cut the risk of cancer, particularly cancers of the gastrointestinal tract

Hearts diseases
Garlic is also known as the king of heart-healthy herbs, Pixabay

Consuming 50 grams of allium vegetables, which include garlic, leeks, and onions, daily can potentially reduce the risk of getting colorectal cancer, finds a study.

The study, published in the Asia Pacific Journal of Clinical Oncology, showed that the odds of having colorectal cancer was 79 per cent lower in adults who consumed high amounts of allium vegetables compared with those who consumed low amounts.

“The greater the amount of allium vegetables, the better the protection,” said Zhi Li, from the First Hospital of China Medical University.

“In general, the present findings shed light on the primary prevention of colorectal cancer through lifestyle intervention, which deserves further in-depth explorations,”Li added.

For the study, 833 patients of colorectal cancer were matched to 833 healthy controls by age, sex and residence area.

Cancer Ribbon. Pixabay

Demographic and dietary information were collected via face-to-face interviews using a validated food frequency questionnaire.

However, the association of garlic intake with cancer risk was not significant among those with distal colon cancer, the Xinhua reported.

According to the study, the health benefits can be observed when one eats about 16 kg of allium vegetables every year or 50 grams every day.

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The researchers also pointed out that cooking method can affect the nutritional value of allium vegetables. For instance, crushing fresh garlic is beneficial but boiling onions reduces useful chemicals.

Previous studies have found that allium vegetables have nutrients and bioactive compounds that can cut the risk of cancer, particularly cancers of the gastrointestinal tract, the report said. (IANS)