Onion

[Guest guest]

Onion is a bulbous perennial or biennial herb believed to be native to western Asia. Numerous varieties are cultivated worldwide. Onion bulb has been used as a food for thousands of years. It has also been used medicinally. Its actions were considered to be comparable to those of garlic, though milder. Onion is used for loss of appetite and prevention of atherosclerosis and age related change in blood vessels. May reduce the risk of gastric cancer. The Commission E reported antibacterial, lipid, and blood pressure-lowering properties and inhibition of thrombocyte aggregation. Recent

investigations suggest that therapies aimed toward the prevention of atherosclerosis should include a diet rich with onions. Contemporary studies have shown that onions, like garlic, may inhibit platelet aggregation and interfere with fibrinolyis. Clinical studies have reported that onions lowered lipid levels and inhibited the formation of blood clots. Onions are also cooked in milk and eaten in order to clear congestion in the lungs. Onion bulb contains numerous organic sulfur compounds, including trans-S-(1-propenyl) cysteine sulfoxide, S-methyl-cysteine sulfoxide, S-propylcysteine sulfoxide, and cycloalliin; flavonoids; phenolic acids; sterols including cholesterol, stigmasterol, b-sitosterol; saponins; sugars; and a trace of volatile oil composed mainly of sulfur compounds, including dipropyl disulfide. A fresh onion bulb contains fructans with a low

degree of polymerization, flavonoids, and sulfur-containing compounds. When an onion bulb is bruised, the sulfoxides are degraded by alliinase and release pyruvic acid and alkylthiosulfinates, which rapidly form into disulfides. Unless otherwise prescribed: 50 g per day of fresh bulb or 20 g per day of cut dried bulb, pressed juice from fresh onions and other oral galenical preparations. Dried bulb: 20 g. Fresh bulb: 50 g. Infusion: Steep 1–2 teaspoons in 120 ml water. Tincture: 5 ml (1 teaspoon), three to four times daily. If onion preparations are used over several months, the daily maximum amount for diphenylamine is 0.035 g. Suzi List Owner What is a weed? A plant whose virtues have not yet been discovered. health/ http://360./suziesgoats

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[Guest guest]

I'm incredulous, I tried it but saw no difference, sounds like someone's trying to perform magic, without a broom.

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-- Re: Onion

That is so cool! I can't wait to pass it along. Any personal experiences out there???

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On Wed, Mar 2, 2011 at 7:01 AM, Sharyn E. Cerniglia <sharyncern@...> wrote:

My husband sent this to me, with no cite or source, so I’m just passing it along for whatever it’s worth…

Sharyn

*****

ONIONSIn 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu. Many of the farmers and their family had contracted it and many died.The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy. Now, I heard this story from my hairdresser in AZ. She said that several years ago many of her employees were coming down with the flu and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work.. (And no, she is not in the onion business.)The moral of the story is, buy some onions and place them in bowls around your home. If you work at a desk, place one or two in your office or under your desk or even on top somewhere. Try it and see what happens. We did it last year and we never got the flu.

If this helps you and your loved ones from getting sick, all the better. If you do get the flu, it just might be a mild case.. Whatever, what have you to lose? Just a few bucks on onions!!!!!!Now there is a P. S. to this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions: Thanks for the reminder. I don't know about the farmers story.. but, I do know that I contacted pneumonia and needless to say I was very ill.. I came across an article that said to cut both ends off an onion put one end on a fork and then place the forked end into an empty jar...placing the jar next to the sick patient at night. It said the onion would be black in the morning from the germs.. sure enough it happened just like that.. the onion was a mess and I began to feel better. Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties. This is the other note.Lots of times when we have stomach problems we don't know what to blame. Maybe it's the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu's and is the very reason we shouldn't eat an onion that has been sitting for a time after it has been cut open. LEFT OVER ONIONS ARE POISONOUSI had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise.. Mullins is huge, and is owned by 11 brothers and sisters in the Mullins family. My friend, Jeanne, is the CEO.Questions about food poisoning came up, and I wanted to share what I learned from a chemist.The guy who gave us our tour is named Ed. He's one of the brothers Ed is a chemistry expert and is involved in developing most of the sauce formula. He's even developed sauce formula for Mc's.Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially- made Mayo is completely safe."It doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary." He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the quaint essential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.Ed says that when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade Mayo) that spoils in the outdoors. It's probably the onions, and if not the onions, it's the POTATOES.He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator.It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!)Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.So, how's that for news? Take it for what you will. I (the author) am going to be very careful about my onions from now on. For some reason, I see a lot of credibility coming from a chemist and a company that produces millions of pounds of mayonnaise every year.Also, dogs should never eat onions. Their stomachs cannot metabolize onions.Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.

[Guest guest]

I'm having problems swallowing some of this one.Reasons:1) A regular microscope cannot see a flu virus. They weren't seen until electron microscopes came along and that was way after 1919.

2) A virus is not a bacteria. Bacteria are not what causes flu, but might be a " partner " infection if the flu virus takes you down.3) From what I know, onions ARE anti-bacterial with nothing happening to viruses because of the constituent properties of an onion.

4) Something sitting on a table will not absorb anything unless the air is laden with that " anything " .  How would anyone survive going into the room to put the onion there?So I guess that's a long way of saying " I'll take the first part with a grain of salt " .

No idea about mayo and potato salad/onions... The article is correct about dogs and onions though. Onions (especially raw) will kill a dog as it causes hemorrhaging of their intestinal tract.Overall, it sounds like someone doesn't like onions...

On Wed, Mar 2, 2011 at 7:01 AM, Sharyn E. Cerniglia <sharyncern@...> wrote:

My husband sent this to me, with no cite or source, so I’m just passing it along for whatever it’s worth… Sharyn*****

ONIONSIn 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu. 

Many of the farmers and their family had contracted it and many died.The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy. 

Now, I heard this story from my hairdresser in AZ. She said that several years ago many of her employees were coming down with the flu and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work.. (And no, she is not in the onion business.)

The moral of the story is, buy some onions and place them in bowls around your home. If you work at a desk, place one or two in your office or under your desk or even on top somewhere. Try it and see what happens. We did it last year and we never got the flu.

If this helps you and your loved ones from getting sick, all the better. If you do get the flu, it just might be a mild case.. Whatever, what have you to lose? Just a few bucks on onions!!!!!!

Now there is a P. S. to this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions: 

Thanks for the reminder. I don't know about the farmers story.. but, I do know that I contacted pneumonia and needless to say I was very ill.. I came across an article that said to cut both ends off an onion put one end on a fork and then place the forked end into an empty jar...placing the jar next to the sick patient at night. It said the onion would be black in the morning from the germs.. sure enough it happened just like that.. the onion was a mess and I began to feel better. 

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties. 

This is the other note.Lots of times when we have stomach problems we don't know what to blame. Maybe it's the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu's and is the very reason we shouldn't eat an onion that has been sitting for a time after it has been cut open. 

LEFT OVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise.. Mullins is huge, and is owned by 11 brothers and sisters in the Mullins family. My friend, Jeanne, is the CEO.

Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

The guy who gave us our tour is named Ed. He's one of the brothers Ed is a chemistry expert and is involved in developing most of the sauce formula. He's even developed sauce formula for Mc's.

Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially- made Mayo is completely safe.

" It doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary. " He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the quaint essential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.

Ed says that when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade Mayo) that spoils in the outdoors. It's probably the onions, and if not the onions, it's the POTATOES.

He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!)

Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

So, how's that for news? Take it for what you will. I (the author) am going to be very careful about my onions from now on. For some reason, I see a lot of credibility coming from a chemist and a company that produces millions of pounds of mayonnaise every year.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.