The Goodness of Onions

Even if the 50% hike in onion prices in India makes your eyes water, don’t banish this bulb from your grocery bag. Including onions in your dabba to work, can prevent cancer, osteoporosis, and stomach ailments. Onions have many peel-good factors.

It may bring a tear to your eye, but your heart, bones and body will thank you for chewing on the ubiquitous onion. Film and television actor Sachin Pilgaonkar swears by its health-giving properties.

“I have eaten crushed raw onions and garlic chutney with every meal, ever since I was a child. Onions have a cooling effect on the system, and taste great with Indian food."

” In fact, any which way you eat onions sautéed, pickled, boiled, baked or fried you gain a host of vitamins and nutrients from it." Says nutritionist Dr Rajesh Parekh, “When eaten raw, onions increase levels of high-density lipoproteins (HDL), thus reducing your cholesterol level. If you don’t like eating raw onions, include them in your salads."

”And we suggest you keep an aftermint handy."

Good for Diabetics

The higher your onion intake, the lower the level of glucose found during oral or intravenous glucose tolerance tests.

Allyl propyl disulfide is responsible for this effect and lowers blood sugar levels by increasing the amount of free insulin available.

Onions are a good source of chromium, the mineral component in glucose tolerance factor, a molecule that helps cells respond correctly to insulin.

What it does : Clinical studies of diabetics have shown that chromium can decrease fasting blood glucose levels, improve glucose tolerance, lower insulin levels, and decrease total cholesterol and triglyceride levels, while increasing good HDL-cholesterol levels.

One cup of raw onion contains over 20% of the daily value for this important trace mineral.

Reduces Cancer Risk

Making a staple may greatly lower your risk of several common cancers, according to a study conducted on South Americans.

Those consuming the most onions showed an 84% reduced risk for cancer of the oral cavity and pharynx, 88% for oesophageal cancer, 56% for colorectal cancer, 83% for laryngeal cancer, 25% for breast cancer, 73% for ovarian cancer, 71% for prostate cancer, and 38% for renal cell cancer, compared to those eating the least onions.

Good for your Stomach

Eating onions as little as two or more times per week significantly reduces risk of developing colon cancer.

What it does : Onions contain a number of flavonoids such as quercitin, which has been shown to halt the growth of tumours in animals and to protect colon cells from the damaging effects of certain cancer-causing substances.

Cooking meat with onions may help reduce the amount of carcinogens produced when meat is in high heat.

Heals your Heart

Regular consumption of onions lowers high cholesterol levels and high blood pressure, both of which help prevent atherosclerosis and diabetic heart disease, and reduce the risk of heart attack or stroke.

What it does : Onion’s sulphur compounds chromium and vitamin B6 help prevent heart disease by lowering high homocysteine levels, a significant risk factor for heart attack and stroke.

Averts Osteoporosis

GPCS, a compound recently identified in onions, inhibits the activity of osteoclasts (the cells that break down bone).

Onions are especially helpful for women, who are at increased risk for osteoporosis. Fosamax, the drug typically prescribed to prevent excessive bone loss, works in the same manner as GPCS.

Side effects of Fosamax include acid regurgitation, oesophageal ulcers and erosions. Side effects of eating onions: bad breath.

Kills Bacteria

Several anti-inflammatory agents in onions render them helpful in reducing the severity of symptoms of inflammatory conditions, such as pain and swelling of osteo and rheumatoid arthritis and common cold congestion.

What it does : Quercitin and other flavonoids found in onions work with Vitamin C to kill harmful bacteria, making onions an especially good addition to soups and stews during cold and flu season.

Know your Onions

White, yellow (Spanish) and red onions are the standard types.

Their flavours range from mild to sharp, and they can be used in salads, cooked dishes or for garnishing.

Green onions or scallions are mild to pungent in flavour, and are often eaten raw, in salads, or lightly cooked in Chinese dishes.

Sent by Sudip Neogy (India)

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