Eating Onions Can Do You This Much..

by Jeff Ochieng, Edgar Edward Okoth, & Jane Njenga
(Kabete-Kenya)

Eating onions helps in lowering the bad blood cholesterol, it reduces low density lipoprotein and boosts the high density lipoprotein blood cholesterol, hence putting one at a lesser risk of developing heart diseases like heart attack, high blood pressure and coronary arteries.

2. Eating onions helps in lowering blood sugar levels (it is hypoglycemic in nature). This is aided by the compound di-phenyl amine present in onions, hence recommended for diabetics.

3. Eating onions helps in thinning of blood i.e. it prevents clotting of blood inside the blood capillaries and veins, hence preventing stroke. It contains the compound adenosine which prevents platelets from sticking to each other; it revs up the body's fibriolytic or blood clotting mechanism. Good to mention that this compound is not inactivated by heat during cooking.

4. Onions prevents and lowers the rate of cancer development in both animals and human beings. This therapeutic value is aided by the sulphur compounds present in onions. Propyl sulphide has always been isolated to help in blocking abnormal cell growths in cancerous animals and human beings.

5. By eating onions you will be boosting your immune system there by making yourself free from skin disorders, mild discomforts and impure blood system. Disease causing micro-organisms are always present with us in our bodies, occurrence of symptoms is only indicative of our reduced immune system. Raise it up.

6. Have you ever felt like you are really congested right from your nose, through your throat to the chest; itchy feelings which bring discomforts? Eat onions to be relieved.

HOW MUCH SHOULD I EAT?

Eat a half raw medium sized round onion per day to qualify for its therapeutic and healing effects. This is approximately 40-50 grams. Kachumbari is highly recommended.

If you can not take raw onions you are advised to include the same amount in your cooking to make soups and casseroles

NOTE

Raw onions are more effective than cooked ones i.e. those included in stews

Cooking onions to tastelessness reduces its efficacy and effectiveness.

Immature (green) onions are more effective than mature ones.

Quotes:
"Make food your medicine and medicine your food" (Hippocrates)