Onions Discourage blood clot formation
“Eat onions raw or cooked to clean your blood of clots. There are more than 150 chemicals found in the onion that raises HDL cholesterol and discourages blood clot formation”
- Low in carbohydrates, great as low GL. This must be the reason why they are allowed on the HCG plan
- Rich in nutrients:
- Vitamins C, B1, B6 and K
- Folic acid
- Flavonoid Quercitin
- A great source of fiber
Eight Benefits of Onions
Onions are the most eaten vegetable globally but do we know the benefits?
1) Heart disease
- By preventing blood clots and raising good HDL cholesterol as per the introduction
Studies have found that onions assist in the prevention of some cancers, including colon, kidney, prostrate, breast, throat and ovarian.
3) Bone health
Onions have been found to prevent loss of calcium and magnesium from the bones. Also helps post-menstrual women to avoid osteoporosis.
4) Digestion/stomach health
Although onions cause gut irritation in some people, they have been found to encourage the growth of good bacteria.
Onions have a high flavanoid content and help reduce asthma incidences. They encourage relaxation of the airways.
6) Natural anti-inflammatory
With quercitin and sulphur content they help to product an anti-inflammatory effect in the body.
7) Blood sugar
Research shows that regular consumption of the flavonoids and sulphur compounds in onions can be good for blood sugar control, as well as for diabetes.
8) Anti-microbial and anti-bacterial
It seems that onions can help support good oral health by reducing bacteria in the mouth. Garlic also has this property. Onions also target other microbes and bacteria in the body, such as MRSA and helicobacter pylori (which can be responsible for ulcers)
Great recipes with onions to cry over 🙂
Why do onions make you cry?
It happens due to the enzymes in an onion. As the onion is being chopped the cells are being broken and the enzymes released. These enzymes are called allianases and they react to the sulphides in the environment, thus creating sulphuric acid. Our eyes react to the sulphuric acid.
Some of the tips to avoid this are:
Cook’s Thesaurus recommends; “If you’re prone to crying while cutting onions, try chilling them first, then peeling them under running water. Always cook onions over low or medium heat, since they become bitter at high temperatures.”
I’ve noticed since I started cooking again and cooking onions regularly they no longer make me cry.
By the way the Cook’s Thesaurus is a fantastic resource. For example you might run out of an ingredient and you can find out how to substitute it.