Benefits and harms of onions




Ancient Aesculapius benefits and harms of onions were very well known. They recommended that patients with pneumonia lay peeled head plant next to the bed at night, to kill disease-causing germs. The antibacterial and antiseptic properties of onion used during an epidemic of plague in the 14th century in Europe. In order to escape from the terrible disease infected residents of cities ailment weight wrong their homes sliced onions.

Modern doctors advise eating it as a prevention of colds and flu. Advantage of onions in the fight against infectious diseases is its ability to absorb bacteria and keep them inside. These qualities define the plant and harms of onions for the body. “Magnet” for germs when stored in the cut form absorbs all the harmful substances that are found in the room, so it is necessary to prepare immediately, and not leave in purified form for a long time.

Thanks to new research today, the theory that the herb has anti-fungal and anti-viral properties scientifically proven experiments. When cutting onions (damage to its tissues) starts to separate allicin, which has a pungent smell, the substance plays an important role in eliminating infections.

Today, the use of onions as an anti-cancer agent is recognized by scientists. The product is a powerful tool in the fight with cancer. The plant increases the production of the body and the tripeptide glutathione, which perform the function of antioxidants, toxins and carcinogens, slow the progression of metastasis.

As part of the vegetable has calcium, vitamin C, folic acid, potassium, and flavonoid quercetin. Advantage of onions on the content of these substances is expressed in high immunostimulatory properties. By the curative properties of plants include the ability to stop an asthma attack and reduce allergic reactions to external stimuli.

For people who eat foods known harm onions from its odor, which however, can be easily eliminated if chew after eating parsley, toasted brown bread or walnut kernels. There is damage to onions from its ability to increase the acidity and irritate the digestive organs. It is not recommended to eat at an ulcer, gastritis, kidney and liver.

Of course, the benefits and harms of onions largely depend on the state of human health. Restrictions on the use of his doctors applied for patients with gastrointestinal diseases and high blood pressure. And at the same time one can not deny the quality of medicinal plants as a rich source of vitamins and minerals, other than a means to fight infectious and respiratory diseases.

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