So many of us use onions everyday in soups, stuffing, and fried with our weekend breakfast, yet this fabulous food has many qualities which we are blissfully unaware. Take a journey with me into this fascinating, healing and health-aiding food.
Historically onions are recorded as a medicine as early as the 6th century. Apparently native to the Middle East and Asia they are credited with being cultivated for more than five thousand years and evidence of onions was found in the tomb of the Egyptian pharaoh Tutankhamen. This reveals how highly regarded onions were. Christopher Columbus is credited with the widespread use of onions today.
Onions Promoting Health Onions contain a number of flavanoids, the most potent of which is known as quercetin. This substance was studied for its effectiveness against colon cancer and was shown to halt the growth of tumours and protected healthy cells from the damaging effects of cancer related substances. Carcinogens are most often implicated in cancer occurrence and using onions as an added ingredient in cooking reduced the amount of carcinogens produced when cooking meat. Incorporating onions in food has the added benefit of lowering high cholesterol and high blood pressure (hypertension). These effects are attributed to the compounds present in onions known as allyl propyl disulphide, and their high chromium content. These compounds have shown themselves effective in reducing high homocysteine levels. High homocysteine levels are implicated in the risk of heart attacks and strokes. In numerous studies onions reduced heart disease risk by 20% when included regularly in the diet.
The chromium content of onion assists cells with insulin response. Clinical studies of diabetics revealed that chromium improved glucose tolerance, lowered insulin levels and helped with cholesterol levels. One cup of raw onions contains 20% of the daily requirement of chromium. Raw onions can easily be included in the diet when finely chopped up and added to egg mayonnaise sandwiches, tuna salad and raw salads.
Onions also contain isothiocyanates which assist the body with inflammations. These compounds (which are also found in garlic) inhibit the enzymes lipoxygenase and cyclooxygenase, resulting in a reduction of inflammation. The anti-inflammatory effects of onions reduce the symptomatic severity of rheumatoid arthritis, osteoarthritis, asthma and the inflammation of the respiratory tract present in patients with influenza or colds. The flavanoids present in onions together with their vitamin C content are also effective in combating bacteria making them indispensable for colds. The curative properties of the humble onion seem never ending. A study published in March 2005 revealed that onions are also beneficial for anyone at risk for osteoporosis. A compound present in onions inhibits osteoclast activity (osteoclasts break down bone). The more raw onions ingested the more profound the effect was on inhibiting bone loss, with no side effects at all.
In Summary Onions contain vitamins A, B1, B2, B3, B6, C, E, carbohydrates, calcium, sodium, manganese, folate, copper, potassium, phospohourus, chromium, molybdenum, tryptophan, protein and some iron. They are mildly antibiotic and reduce blood pressure and blood sugar levels. Onions stimulate the appetite and promote digestion. Onions lower cholesterol levels. Onions also “thin” your blood. They decrease clotting and increase the body’s ability to break down clots. This is why garlic tablets and onions are recommended for angina and heart attack sufferers.The onion contains quercetin, a type of antioxidant that helps prevent cardiovascular disease, as well as cancer preventing phytochemicals and also prevent stomach ulcers by inhibiting the growth of the ulcer causing micro-organism, heliobacter pylori.
Onion Cough Syrup Make your own cough syrup easily with inexpensive finds in the kitchen. Onions are extremely effective against coughs. Peel and dice one large onion. Place the diced onion into a sterilised preserve jar. Cover liberally with 500 ml. of brown sugar. Leave to stand for a few days. The sugar draws the fluid out of the onion creating a thick brown syrup. If you feel the need to liquefy the syrup further add 50 ml of molasses and 100 ml boiled water. Stir well. Use one teaspoon of the onion cough syrup every hour until the cough subsides. Taking a teaspoon instantly subsides cough spasms. It doesn’t taste wonderful but it is a miracle cure for wracking coughs.
They may make you cry when you slice them and dice them, yet this comforting vegetable adds bulk, body and flavour to every dish it is added to. Make room in the refrigerator for onions, as they are a worthy and healthy addition to any meal.