Do you eat onions regularly?
This might not have a lot to do with our cup holder, but it’s confirmed that onions have powerful anti-bacterial, anti-inflammatory, and anti-allergic actions and so they are the basic ingredients of any cuisine existing today. And onions aren’t just for food and beverage products, for centuries’ together onion has been used widely in medicine for treating numerous health problems in many cultures all over the world.
It is believed that 9 tons of gold were exchanged to buy onions as food for the workers building the pyramids. Back then, onions were considered a prime source of energy. Hippocrates, a physician of ancient Greece used “dungari” or onions as pneumonia medication and for healing wounds. The primitive American settlers utilized wild onions to repel insects and to cure colds, coughs and asthma. In Chinese medicine, onions have been used to treat angina, bacterial infections and breathing problems.
Onion or “Allium Cepa” as it is scientifically known is an aromatic plant from the lily family, the same family as garlic, leeks, scallions and shallots. There are over 600 varieties of “Allium” spread all over Europe, North America, Northern Africa and Asia. In onions alone, there are several species like red, yellow, white, and green, each with its own exclusive taste ranging from incredibly strong to gently sweet.
Onions and other “Allium” vegetables are distinguished for their heavy content of allicin, amino acids, calcium, manganese, sodium, sulfur, vitamin C and vitamin E. Studies show that these materials contained in onion reduces blood lipids and stabilizes blood pressure. It can curb the levels of blood cholesterol, increasing the amount of HDL (good cholesterol) by 30% thus lessening blood vessel constriction and hypertension. (That’s better for you than most wheelchair accessories.)
Onions are also a rich source of flavonoids that are identified to defend against cardiovascular ailments. Onions are biological anti-clotting agents as they include substances with fibrinolytic activity and can suppress platelet-clumping.
The onion plant is considered antibiotic and can prevent inflammation of the mouth and digestive system. The World Health Organization (WHO) encourages the use of onions for diabetes and the treatment of poor appetite.
Onions are very effective when consumed regularly especially in its raw form. The more pungent categories of onion seem to possess the utmost concentration of health-promoting phytochemicals.
With scores of benefits, it is no surprise that world onion production is steadily growing and it is now the second most important horticultural crop after tomatoes. So, eat onions at least 4 times a week and keep your doctor away.
