BENEFITS OF EATING ONIONS

Thursday, March 11, 2010
FACTS ABOUT ONION
  • Regular consumption of onions enhances proper function of the arteries and if used appropriately can even treat stubborn cough when combined with Honey. 

  • Quercetin, the compound most commonly associated with onions, may reduce blood pressure by an average of five millimetres of mercury (Hg) especially if eaten raw. Research at the University of Utah
  • Onion is one of the oldest herbs cultivated, apart from its nutritional value, its stalks also have power to prevent and treat stomach disease.

  • Red small onions can be used as an expectorant. If onion is sliced and soaked in pure Honey say for 2 to 3 days, it can be used to treat dry, stubborn cough that has defied all orthodox cough syrups.


  • Crushed raw onions can also be mixed with sugar candy to help in softening phlegm and prevent cough recurrence.

  • Regular eating of raw onions also help to reduce cholesterol level in the obese or overweight people because it increases the level of high density lipo-proteins.

  • Apart from helping to prevent coronary heart diseases, arteriosclerosis, thrombosis and high blood pressure, onions are also beneficial in the treatment of urinary tract disorders. For example, onion tackles burning sensations that is often experienced while passing urine if there is a staphylococcus induced infection. Also one can get quick relief from unnecessary urine retention in the bladder by taking onion-sugar mixture.

  • Sulphur, a compound present in raw onion will also help to prevent the growth of cancer cells. Likewise, onion is also good and effective in the treatment of anaemia, bleeding piles, stomach aches, while the juice can be applied externally as an antiseptic. It also prevents and can treat teeth disorders.

  • Raw onion as well as garlic show the progression of atherosclerosis and fight stomach cancer. It also helps in preventing blood clots. National Centre for Complementary Medicine
  • Onion also helps in maintaining the elasticity (flexibility) of the major arteries that pumps blood from the heart to the rest of the body (i.e. the aorta). It also helps in reducing blood viscousity (stickiness), thus preventing blood clotting.

Onions significantly reduces the risk of breast cancer. European Journal of Epidemiology of December, 1998

Onions according to the journal of the American Dietetic Association (ADA) contains phenolic phytochemicals. This biologically-active compound possesses an important disease-preventing property. The high level of phenolic flavonol of onion also makes it a strong disease fighter. Unfortunately, cooking fresh onions could destroy as much as 82% of these important nutrients.
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