Onions are one of those key ingredients that we put in everything. And not matter what we use them in, onions always seem to enhance the flavor of our favorite dishes, which is why they’re a staple in almost every kitchen. Members of the lily family, onions are a strongly flavored, highly aromatic, non starchy vegetable that are used in almost every culture as a vegetable or for flavoring.
Onions range in size from less than one-inch in diameter to over 4.5 inches, and the bulbs can be yellow, red, or white in color.
But aside from its ability to add flavor and aroma to the foods we eat, it has a number of health benefits. Onions contain sulfur compounds, quercetin, calcium, magnesium, iron, sodium, potassium, selenium and phosphorus which are essential substances for nutrition. Quercetin is a potent antioxidant which helps to protect you by neutralizing the free radicals that can to cause damage to your cells. This culinary gem also contains anti-bacterial properties which help to fight bacteria that are a major cause of infections.
In addition to lowering blood pressure, quercetin has also been shown to reduce inflammation in the body and block the oxidation of LDL cholesterol, which leads to clogged arteries.
Flavonoids, present in onions will lower the risk of some diseases like Parkinson’s, stroke and cardiovascular diseases. Other than these, onions also contain fiber, folic acid, anti oxidants and anti bacterial agents.
Among other allium vegetables, onions are healthier. Intake of white onion is good for health in both raw and cooked forms. It is said that cultivation of onions has been there since 5000 BC. Even doctors of 16th century prescribed onions for many diseases like infertility on women.
Cholera and plague can also be prevented with white onions. In recent researches, it is found that onion has the power to balance the blood sugar levels.
The onion sock remedy may originate back to as early as the 1500s, according to the National Onion Association, when it was widely believed that placing raw, cut-up onion around your home could protect you from the bubonic plague. In those days, it was thought that infections were spread by miasma, or poisonous, noxious air. The miasma theory has since been replaced with the evidenced-based germ theory.
Help for inflamed joints, heart disease and cancer aren’t the only benefits neatly wrapped in an onion’s layers. One of its powerful compounds may also give a boost to bones. Known as GPCS for short, gamma-L-glutamyl-trans-S-1-propenyl-L-cysteine sulfoxide was shown to inhibit the breakdown of bone in a study published in the Journal of Agriculture and Food Chemistry.
Onion is effectively used in remedies for colds, cough, clean the lungs, detoxify the body and many other uses. Onion was also used in ancient times to absorb viruses existing in the air. It is not scientifically known that this works but thousands of people, especially in the West, used the onion in this way.
Slice a red onion and put the slices into the socks and place it good so it doesn’t move around from your sole and sleep with it. Repeat the procedure and enjoy the benefits.