This is part of a series on how our food can help certain organs that resemble their same shape. I already shared with you how the following foods benefit these organs:
What would life be like without onions? I use onions in almost any dish in my cooking. It’s the base for my sofrito… but onions are a staple of any world cuisine. World onion production is steadily increasing so that onion is now the second most important horticultural crop after tomatoes. I thought it was potatoes on top… but apparently it’s onions and tomatoes.
According to our little theory here, onions are also beneficial for our cell health in general. My conclusion after reading lots of internet research, it’s that onions are great strengthening cells and making them less vulnerable to cancer growth.
- Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. These sulfides can reduce the risk of tumors developing in the colon and also may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher than the communities that ate liberal amounts of garlic and onions.
- Onions are also effective against many bacteria… Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems. Even the World health Organization recognized onions for providing relief in the treatment of coughs and colds, asthma and bronchitis.
Here are some delicious ways to benefit your cell’s health with onions: