The onion is a top health food,
containing sulfur compounds
that are natural antibiotics
offering protection from
cancers and heart disease.

Onions are rich in the powerful compound diallyl sulphide, which gives them their strong smell and helps prevent cancer by blocking the effects of carcinogens (cancercausing particles) in the body. Onions also contain numerous flavonoids, such as quercetin, and these antioxidant compounds help prevent blood clots, and protect against heart disease and cancer. The vegetable also has anti-inflammatory and antibacterial action and can help minimize the nasal congestion of a cold. In addition, onions are very rich in chromium, a trace mineral that helps cells respond to insulin, and are a good source of vitamin C and other trace elements.

  • Can help protect against several cancers, including lung cancer.

  • Help protect the heart and circulatory system and may increase “good” blood cholesterol.

  • Anti-inflammatory, which may help symptoms of arthritis.

  • Antibacterial and may help control colds.

  • Can help regulate insulin response.

Practical tips:
Stored in an airy, dry, cool place without touching each other, most onions will last for several months, although the vitamin C content will diminish over time. To cook, onions should be gently sautéed in oil to retain maximum nutrients. Mild onions can be thinly sliced and eaten raw.
If you cook onions quickly at a high heat, you destroy a large percentage of the beneficial sulfide compounds that they contain.

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