Why People Are Afraid Of Onions And Why You Should Eat Some Fresh Everyday!
Would you like to start eating the most potent anti-cancer vegetable around fearlessly? Start eating fresh onion today, tearless while you prepare them, and enjoy their exotic flavor without bad breath!
Throughout history, and in many cultures presently, wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the common cold to Cancer, Heart Disease, Diabetes, Osteoporosis, and other diseases. They contain chemical compounds believed to have anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant properties. Preliminary studies demonstrated increased consumption of onions reduces the risk of head and neck cancers.
What the medical profession doesn’t want you to know is that onions, eaten fresh and raw daily, reduce the risk of cancer in general from affecting your body!
The medical business wants you to be afraid of eating fresh, raw onions, because doing so would prevent you from getting cancer. They want you to stop eating onions so your chances of getting cancer increase dramatically, requiring thousands of dollars of drugs from the medical profession to “treat” the cancer for the rest of your life when you finally get it! So they perpetuated the myth that eating fresh onions causes bad breath.
What you should ask yourself, supposing this were true is, “What would I rather have, “Onion Breath”, or Cancer?”
Apparently, North Americans would rather have Cancer!
Now, smart people like you, are starting to wise up to a bloated medical system which prizes illness over health for the profits it makes from drugs to “treat” Cancer.
It is strange though that the myth, of how eating fresh raw гидра онион combined with other fresh vegetables causes bad breath, (and therefore should be avoided), got perpetuated. In any case, the modern culture of North America dismisses the benefits of raw onions and promotes the false belief that they cause bad breath. Many people are terrified of eating onions simply because they have the preconceived notion that fresh raw onions cause bad breath when in fact, they do not. Only cooked onion stays on the breath and causes fumes to emanate through the skin.
In India some sects do not eat onions as they believe them to be an aphrodisiac, and cause higher than desired levels of vitality in those who eat them. Good news for most Indians, and we, in most other parts of the world, who value vitality and high sex drives!
In many parts of the Emerging World, onions are still used to heal blisters and boils. A traditional Maltese remedy for sea urchin wounds is to tie half a baked onion to afflicted areas overnight. A similar traditional cure is known in Bulgaria. Half-baked onion with sugar is wrapped over the finger and fingernail in case of inflammation. When eaten internally, fresh raw onions have the power to drastically lower inflammation throughout the systemic organism (except dogs and cats) eating it. This means those who eat fresh raw onions daily, don’t have to worry about infections in general.
An application of raw onion is also said to be helpful in reducing swelling from bee stings.
Onions are beneficial for women who are at increased risk for osteoporosis as they go through menopause. Onions destroy iconoclasts so they do not break down bone.
An American chemist has said that the cliometric chemicals in onions have the potential to alleviate or prevent sore throat by turning viruses back into their inert state where they cannot harm people.
Amongst the onion family, the Shallot onion has the most antioxidant activity, followed by Western Yellow, pungent yellow (New York Bold), Northern Red, Mexico, Empire Sweet, Western White, Peruvian Sweet, Texas 1015, and Imperial Valley Sweet. Western Yellow onions have the most flavonoids, eleven times the amount found in Western White, the variety with the lowest flavonoid content. And as you can see, onions have pretty cool names too!
For all varieties of onions, the more phenols and flavonoids they contain, the more reputed antioxidant and anticancer activity they provide. When tested against liver and colon cancer cells in laboratory studies, ‘Western Yellow’, pungent yellow (New York Bold) and Shallots were most effective in inhibiting their growth. The milder-tasting onions (such as, ‘Western White,’ ‘Peruvian Sweet,’ ‘Empire Sweet,’ ‘Mexico,’ ‘Texas 1015,’ and ‘Imperial Valley Sweet’) showed little cancer-fighting ability. Conversely, the most pungent onions delivered many times the effects of their milder cousins.
A point of interest: While members of the onion family appear to have medicinal properties for humans, they can be deadly for dogs and cats.
So eat a small serving of onions fresh, and raw every day, to keep the viruses away!
The other reason why people avoid eating fresh raw onions besides the false belief that they cause bad breath, is that they cause the eyes to sting and burn wildly when cutting and preparing them. When you cut an onion, certain compounds are released causing the lachrymal glands in the eyes to become irritated, releasing tears. This happens at first when you are new to cutting raw onions. So keep a saucer of vinegar by you while you cut, to absorb these compounds.
As your onions are sliced or eaten, so the medical explanation goes, cells are broken, allowing enzymes to break down amino acids. A specific acid, 1-propenesulfenic acid, formed when onions are cut, is rearranged by a second enzyme, giving off a volatile gas. This gas rapidly diffuses through the air and eventually reaches the eye, where it activates sensory neurons, creating a stinging, burning sensation. Ironically, this is a good thing!