Would you like to start eating the most potent anti-cancer vegetable nearby fearlessly? Start eating fresh onion today, tearless while you get ready them, and enjoy their exotic flavor without bad breath!
Throughout history, and in many cultures presently, wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the base cold to Cancer, Heart Disease, Diabetes, Osteoporosis, and other diseases. They consist of chemical compounds believed to have anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant properties. Preliminary studies demonstrated increased consumption of onions reduces the risk of head and neck cancers.
Bee Stings Cure
What the healing profession doesn't want you to know is that onions, eaten fresh and raw daily, cut the risk of cancer in general from affecting your body!
The healing business wants you to be afraid of eating fresh, raw onions, because doing so would prevent you from getting cancer. They want you to stop eating onions so your chances of getting cancer growth dramatically, requiring thousands of dollars of drugs from the healing profession to "treat" the cancer for the rest of your life when you ultimately get it! So they perpetuated the myth that eating fresh onions causes bad breath.
What you should ask yourself, supposing this were true is, "What would I rather have, "Onion Breath", or Cancer?"
Apparently, North Americans would rather have Cancer!
Now, smart citizen like you, are starting to wise up to a bloated healing ideas which prizes illness over condition for the profits it makes from drugs to "treat" Cancer.
It is strange though that the myth, of how eating fresh raw onion combined with other fresh vegetables causes bad breath, (and therefore should be avoided), got perpetuated. In any case, the contemporary culture of North America dismisses the benefits of raw onions and promotes the false reliance that they cause bad breath. Many citizen are terrified of eating onions naturally because they have the preconceived conception that fresh raw onions cause bad breath when in fact, they do not. Only cooked onion stays on the breath and causes fumes to emanate through the skin.
In India some sects do not eat onions as they believe them to be an aphrodisiac, and cause higher than desired levels of vitality in those who eat them. Good news for most Indians, and we, in most other parts of the world, who value vitality and high sex drives!
In many parts of the Emerging World, onions are still used to heal blisters and boils. A customary Maltese remedy for sea urchin wounds is to tie half a baked onion to afflicted areas overnight. A similar customary cure is known in Bulgaria. Half-baked onion with sugar is wrapped over the finger and fingernail in case of inflammation. When eaten internally, fresh raw onions have the power to drastically lower inflammation throughout the systemic organism (except dogs and cats) eating it. This means those who eat fresh raw onions daily, don't have to worry about infections in general.
An application of raw onion is also said to be helpful in reducing swelling from bee stings.
Onions are useful for women who are at increased risk for osteoporosis as they go through menopause. Onions destroy iconoclasts so they do not break down bone.
An American chemist has said that the cliometric chemicals in onions have the possible to alleviate or prevent sore throat by turning viruses back into their inert state where they cannot harm people.
Amongst the onion family, the Shallot onion has the most antioxidant activity, followed by Western Yellow, pungent yellow (New York Bold), Northern Red, Mexico, Empire Sweet, Western White, Peruvian Sweet, Texas 1015, and Imperial Valley Sweet. Western Yellow onions have the most flavonoids, eleven times the whole found in Western White, the collection with the bottom flavonoid content. And as you can see, onions have pretty cool names too!
For all varieties of onions, the more phenols and flavonoids they contain, the more reputed antioxidant and anticancer operation they provide. When tested against liver and colon cancer cells in laboratory studies, 'Western Yellow', pungent yellow (New York Bold) and Shallots were most sufficient in inhibiting their growth. The milder-tasting onions (such as, 'Western White,' 'Peruvian Sweet,' 'Empire Sweet,' 'Mexico,' 'Texas 1015,' and 'Imperial Valley Sweet') showed minuscule cancer-fighting ability. Conversely, the most pungent onions delivered many times the effects of their milder cousins.
A point of interest: While members of the onion family appear to have corrective properties for humans, they can be deadly for dogs and cats.
So eat a small serving of onions fresh, and raw every day, to keep the viruses away!
Eye irritation:
The other calculate why citizen avoid eating fresh raw onions also the false reliance that they cause bad breath, is that they cause the eyes to sting and burn wildly when cutting and establishment them. When you cut an onion, determined compounds are released causing the lachrymal glands in the eyes to come to be irritated, releasing tears. This happens at first when you are new to cutting raw onions. So keep a saucer of vinegar by you while you cut, to digest these compounds.
As your onions are sliced or eaten, so the healing explanation goes, cells are broken, allowing enzymes to break down amino acids. A definite acid, 1-propenesulfenic acid, formed when onions are cut, is rearranged by a second enzyme, giving off a vaporing gas. This gas rapidly diffuses through the air and eventually reaches the eye, where it activates sensory neurons, creating a stinging, burning sensation. Ironically, this is a good thing!
Tear glands produce tears to dilute and flush out the irritant, and along with it, all the viruses and germs hiding and incubating in your tear ducts.
So fight cancer proactively, by eating fresh onion the smart way, without tears, or worry of bad breath, today!
Another Original, Un-Spun article, by
Michael Woron
