Dear Dr. Mo: What about onions and health – I avoid them because they give me bad breath but I actually love onions. Should I eat them anyways?
Dear reader: With their unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables—such as onions—belong in a healthy diet on a regular basis.
The total polyphenol content (polyphenol Quercetin) of onion is higher than its fellow allium vegetables, garlic and leeks and other polyphenol rich plants like tomatoes, carrots, and red bell pepper. Polyphenols are natural antioxidants linked to prevention of cardiovascular diseases (by primarily helping us regulate the cholesterol levels and reducing oxidative stresses).
When onions are simmered in a soup, their Quercetin is not destroyed. It simply leaks out into the water. By simmering at low-heat, you can preserve the health benefits of onion that are associated with Quercetin.
Here are 5 quick health benefits we derive from eating onions on regular basis:
2. They help relieve symptoms such as coughs, congestion, lung tightness in asthma and respiratory infections;
4. Onions contain natural anti-clotting agents with fibrinolytic activity and platelet-clumping suppression ability. The anti-clotting effect of onions closely correlates with their sulfur content and this property is again beneficial for preventing complications in cardiovascular diseases for example;
5. Because of its rich sulfide content, onions have been suspected to provide protection against stomach cancer.
A bit of short-term bad breath is a sacrifice worth making for these amazing benefits.
I love young onions with cherry tomatoes best.
Yours in Health,