 technical documents ONIONS Introduction Onion is one of the 500 plants belonging to the genus Allium, which also includes garlic, chives and leeks. Man has grown onions for over 6000 years and it has been regarded as therapeutic in a large number of ways including: 1. Thinning the blood and reducing clotting 2. Keeping the heart healthy (due to No. 1) 3. Increasing beneficial HDL cholesterol 4. Killing harmful bacteria 5. Fighting cancer The list continues, and onion is now widely recognised as one of the most effective foods for combating a range of ailments.
SPECIFIC THERAPEUTIC PROPERTIES The Heart Most research carried out in this area has been associated with the effect of onions on levels of high density lipoproteins (HDL) in the blood. HDL are the molecules which carry cholesterol out of the body via the liver, therefore they combat LDL (low density lipoproteins) which are the enemy in this scenario, being the molecules which deposit cholesterol into the arteries, thus causing the narrowing which leads to heart disease. Research by Dr Gurewich has shown that half a raw onion per day increased HDL levels in 75% of the people tested. Further research in India showed onions to be able to reduce blood cholesterol after fatty meals, and to promote anti-clotting factors in the blood. This is a valuable property as clots in the bloodstream can block blood vessels supplying various vital organs such as the heart and also the brain, starving them of oxygen and causing heart attack or stroke. Diabetes As far back as 1923, researchers noted that onions contained hyperglycemic agents that regulate and reduce blood sugar levels. It was in the 1960s that they isolated anti-diabetic compounds similar to the common pharmaceutical drug tolbutamide, which is used to treat diabetes. It was not until recently, however, that the compound diphenylamine was found in onions, a compound far more effective in reducing blood sugar than tolbutamide. Cancer Onions are rich in flavonoids (mainly quercetin) which have been proven to be effective in fighting strong carcinogens and tumour promoters. Quite obviously this means that onions can be very good at preventing and fighting cancers. Research performed by a team at the University of California, Berkley, has shown quercetin to be particularly good at killing off oestrogen-sensitive cells, which are implicated in breast cancer formation. It has also been proven that onion extract administered to oral cancers will reduce the levels of cancer growth and kill some of it. Chewing onions for 8 minutes will sterilise the mouth totally, so that it will also assist in the treatment of colds and sore throats. Others The following ailments have also shown significant improvement when onions were added to the diet: § Glaucoma § Cuts and abrasions (when applied directly to the sound) § Bronchial congestion § Hay-fever ADVICE · Onions should be eaten at least every other day, but half a raw onion each day is ideal. · Avoid onions with white and/ or damp skin as this indicates decay. · For those who are worried about the smell of onion on their breath there are two solutions: a) Brush your teeth thoroughly after eating - although this will of course remove the antibacterial agents introduced to the mouth so may negate any effect on oral infections. b) Chew a sprig of parsley for a few minutes after eating the onions. © 2006, Eric LlewellynThe publishers cannot accept any responsibility for any damage or harm caused by any treatment, advice, or information contained in this publication. In the case of illness, you should consult a qualified practitioner before undertaking any treatment. |