Onions get a bad rap for their effect on the breath, but that’s not the only part of the body where they pack a wallop.
Onions contain potent cancer-fighting enzymes; onion consumption has been shown to help lower the risk of prostate and esophageal cancers and has also been linked to reduced mortality from coronary heart disease.
Research suggests that they may help protect against stomach cancer. Onions contain sulfides that help lower blood pressure and cholesterol, as well as a peptide that may help prevent bone loss by inhibiting the loss of calcium and other bone minerals.
Onions have super antioxidant power. They contain quercetin, a natural antihistamine that reduces airway inflammation and helps relieve symptoms of allergies and hay fever.
Onions also boast high levels of vitamin C, which, along with the quercetin, battles cold and flu symptoms.
Onions’ anti-inflammatory properties help fight the pain and swelling associated with osteo- and rheumatoid arthritis.
Onions are also extremely rich in sulfur and they have antibiotic and antiviral properties, making them excellent for people who consume a diet high in protein, fat, or sugar, as they help cleanse the arteries and impede the growth of viruses, yeasts, and other disease-causing agents, which can build up in an imbalanced diet.
How much:
For all the health benefits onions provide, it would be ideal to eat one a day.
However, if that’s not doable for you, add a few onions to your weekly grocery list and try to eat a little bit every day.
All varieties are extremely good for you, but shallots and yellow onions lead the pack in antioxidant activity.
Raw onions provide the best nutrition, but they’re still great for you when they’re lightly cooked. And cooking meat at high temperatures (such as on a grill) with onions can help reduce or counteract carcinogens produced by the meat.
Tips:
- Onions should be stored at room temperature, but if they bother your eyes when you cut them, try refrigerating them for an hour beforehand.
- Make a savory onion tart.
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