Onion is another healing vegetable. Research has shown onions to have strong anti-bacterial, anti-inflammatory, and anti-allergic actions, which could be why they are the starting point of choice for the cuisine of so many cultures around the world.
“Onions get a bad rap for their effect on breath, and their ability to induce tears during meal preparation, but this shouldn’t keep them off your shopping list,” says Jonathan V. Wright, author of the best-selling Book of Nutritional Therapy and Guide to Healing with Nutrition.
For over 4,000 years, onions have been used for medical purposes. Egyptians numbered over 8000 onion-alleviated ailments. The esteemed Greek physician Hippocrates prescribed onions as a diuretic, wound healer and pneumonia fighter. During World War II, Russian soldiers applied onions to battle wounds as an antiseptic. And throughout the ages there have been countless folk remedies that have ascribed their curative powers to onions, such as putting a sliced onion under your pillow to fight off insomnia.
As with garlic, onions it help prevent thrombosis and reduce hypertension, according to the American Heart Association. The juice of one yellow or white onion a day can raise HDL cholesterol (the good stuff) by 30% over time, according to Dr. Victor Gurewich, director of the Tufts University Vascular Laboratory at St. Elizabeth’s Hospital in Boston. Red onions don’t provide the same effect.
photo from nyata.co.id