Onions
properties
It came out
while communicating with some of my colleagues about onions properties. There
is on the internet the thought that onions cut and put under the bed when
somebody is ill with any breathing illness might help getting rid of the
disease. Or that the onions will attract all the bacteria and viruses around so
if you leave it for few days open and not covered it will attract bed bacteria
and will be poison or make us feel sick. Also I read that the onions and garlic
ARE poison for dogs and cats and that they can die if they eat it in great
quantity. Well the latter one is true, apparently for the cats and dogs the thiosulphate which is an
antiplatelet compound found in garlic and onions very therapeutic for humans but is a poisons for
the these animals. As for the rest well
not yet drawn a conclusions or I have not seen any research that as disproved
or proved that it is the case. Let’s start with the properties of onions and
garlic.
·
Onions
have also the short-chain fructooligosaccharides, which is a
fibre which is digested by the friendly bacteria in the colon (probiotics).
Probiotics in turns ferment the short-chain frutooligosaccharides into short
chain fatty acid (acetate, propionate
and butyrate, lactate and gas), which in
turn are food for the colon cells which repair the intestinal tract. The
probiotics serves as a defender for the other harmful bacteria and eating
onions, asparagus, chicory, Jerusalem artichokes and normal artichokes would
promote their health. It has been shown that short-chain fructooligosaccharides
also increases the absorption of magnesium.
·
Because onions are
high in flavonoids, especially quercetin, they are good anti-inflammatory
foods. Fermented onions have been shown to increase their quercetin amount.
Quercetin is a very good antioxidant and anti-inflammatory as it has been shown
to stop the inflammatory cascade prostaglandins (Pg1). Also quercetin is a fat
soluble and water soluble antioxidant which protect the nerve cells as well.
Quercetin is found in high quantity in apples. Antioxidants might still not be
destroyed a lot if cooked at a
temperature of 50 degree C but the storage will reduce the antioxidants
content. The longer you store it cooked and cut the less antioxidant the onions
will have.
·
Onions contains is
high in thiosulfinates, a volatile sulfur compounds which gives the pungent
flavor of onions and garlic. This compound has been shown to prevent a number
of diseases such as high cholesterol, heart diseases, obesity, diabetes type 2
and gastrointestinal problems. Although for some people can actually lead to
gastrointestinal problems if intolerant to the compound and as I mentioned
above is hazardous for dogs and cats.
·
Onions are also
high in the mineral nickel, a mineral that is found everywhere. If you are sensitive
or allergic to it then avoids onions and garlic and mushrooms in high quantity.
·
Other compounds
such as glycosylate (phenolic and steroidal origins) have shown medicinal
properties such as anti-inflammatory and anti-ulcerogenic activity but only if
consumed raw.
Funny
enough while I was researching the onions properties I got ill with a big
inflamed throat and an upper respiratory infection. I knew it was a bad one as
my throat suddenly went into fire for two days. I treated myself with
cranio-sacral literally all night felt a bit better to work for a little bit
and then that was it for 3 days I was out. Treating myself continuously, taking
wild oregano, salt throat wash, vitamin C lysine and colloidal silver spray.
Ate very warm foods when I could feel hungry. Drank water etc.
Then I
thought what a better time to try the onion theory. So I did for two days I put
an onion under my bed or near my head. I
was hoping that it would help, maybe the bacteria and virus could quantum leap
into the onion and that would be it. I thought about quantum leap after seeing
Brian Cox (and I am sure many did) talking about quantum leap and things moving
all the time from one place to another by our atoms moving all the time and
shifting all the time. So I thought maybe that is how the bacteria/virus would
travel. But with a bit of disappointment, my onions was normal a bit less
antioxidant in it but still more or less the same. Nothing unusual on it and I
was still pretty ill. So kept taking my supplements and treating myself, had
some colleagues treating me with cranio-sacral and did an Epson floating
session. All helped so that I did not
have to take any antibiotics but definitely not the onions under my bed I am
afraid to say. I think maybe for who every tried it there was something in the
air that was making their lung weak and therefore by the onion attracted
whatever was in the air might have helped their lungs to clear. I cannot say
for sure, but I did try…. I still ate the onion in the soup I could not eat it
raw as I did not feel eating them, but used a lot of garlic also in my food. In
all onions is still very therapeutic for
now by eating it or for the painting to it gets rid of the odors… but the house
does stink on onions though (I tried that too when I was painting).
