The Mighty Onion

Onions are rich in vitamin C, sulfur compounds, polyphenols, flavonoids and other phytochemicals. 87% of U.S. adults say they like onions.

Onions play an important role in preventing and reducing the progression of diabetes, cancer, neurodegenerative disease and cardiovascular diseases. Onions are also a prebiotic, increasing the ratio of beneficial bacteria in your gut, which is important for health, weight management and disease prevention.

Onions Provide Disease-Fighting Quercetin:

Quercetin is a powerful antioxidant with anti-inflammatory properties that may help fight chronic diseases, such as heart disease and cancer. In lab studies, quercetin was shown to prevent histamine release (histamines are the chemicals that cause allergic reactions.

Onions Provide the Valuable Prebiotic Inulin and May Help Prevent Ulcers:
Prebiotics are indigestible to you, but they help nourish beneficial bacteria in your body. These beneficial bacteria in turn assist with digestion and absorption of your food and play a significant role in your immune function. One such prebiotic is inulin, a water-soluble form of dietary fiber that’s found in onions.

Up to 20% of Americans over the age of 40 have H. pylori living in their digestive tract. Most will not develop ulcers, but eating onions and other flavonoid-rich foods may lower your risk.

What Else Are Onions Good For?

1. The sulfur compounds in onions, for instance, are thought to have anti-clotting properties as well as help to lower cholesterol and triglycerides.
2. The allium and allyl disulphide in onions have also been found to decrease blood vessel stiffness by releasing nitric oxide.
3. The National Onion Association reports that onions are considered a dietary anti-carcinogen.
4. Prevent inflammatory processes associated with asthma.
5. Reduce the symptoms associated with diabetes.
6. Lower levels of cholesterol and triglycerides.
7. Reduce symptoms associated with osteoporosis and improve bone health.
8. Diminish replication of HIV.
9. Lower your risk of cataract formation
10. Antimicrobial properties that may help reduce the rate of food-borne illness
11. Improved absorption of calcium and magnesium.
12. Posses antibacterial and antifungal properties

Be Careful Not to ‘Overpeel’ Onions:

When removing the outer skin of an onion, take care to remove as little as possible. The outer layers of the flesh are thought to be the most nutritious, including concentrating the highest amounts of flavonoids.
Onion Cutting Advice:

Do you find it difficult to chop an onion without? Onions release a gas called lachrymatory factor (LF), which causes tearing. To lessen the rate of LF production, try chilling the onion for an hour before cutting.

To learn more about yellow onions, white onions and red onions, click on the link provided to read more.

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