Raw Red| Yellow| White Onion Recipes, Health Nutrition, Benefits & Therapy


    Eating a medium size raw onions every day has a beneficial effect on the blood and protects the heart from ordinary ravages of blood cholesterol and heart attacks.Usually, blood cholesterol responds rapidly to drugs and changes in diet. Dr. Gurewich, a professor of medicine and a director at the vascular laboratory at St. Elizabeth's Medical Hospital  in Boston (Massachusetts, USA) was discouraged over the blood profiles of his patients who had suffered heart attacks.

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    Most came in with extremely low levels of HDL (high density lipoprotein) blood cholesterol; that is the good type that acts as scavenger in the blood, scarfing up and carrying cholesterol to the liver, where it is destroyed. People with high HDL cholesterol levels enjoy a protection from cardiovascular heart diseases.

   Prescribing onions for heart patients is hardly a routine among the nation's leading Cardiologists. But Dr. Gurewich with impeccable medical credentials knew that onions lack the risk of serious side effects common In therapeutic drugs, So his patients started eating a medium size raw onion every day.

    Later, some preferred to take onion juice in capsules. Striking result was obtained with the onion therapy, their HDL levels went up on an average of thirty percent, sending most of them into the formal range. Onion triggered a shift in the ratio of good to bad cholesterol, replacing a substantial amount of the destructive LDL (bad type cholesterol) with heart protective HDL cholesterol. The HDL boost is greatest from raw onions, and lessen with cooking.

    The active ingredient is the one one that gives Onion its strong taste. The major effect comes from the hotter white and yellow onions; mild red onions don't work nearly as well. The stronger the onion taste, the shaper the elevation of HDLs. Onions contain Adenosine that keeps platelets from sticking together or blood clot dissolving system.

     Just as some onion chemicals keep platelets from sticking together, others actively work to dissolve clot as they form. This clot dissolving chemical is not destroyed by heat, thus onions both cooked and raw contain chemicals that promote clot breakup.

    A string of subsequent studies showed that boiled , raw and dried as well as fried onions also partially cleared blood of the effects of dietary fat. That's why it makes good sense to top your hamburger with a slab of raw onion or stir up a few onions with your steak. Onions are members of the Lilly family whose flavour come from sulphur compounds activated by the enzyme allinase, released when you peel or slice the onion bulb.

    Heat converts these sulfur compounds to sugars, that's why cooked onions taste sweeter than raw onions. Thiopropanal s-oxide contained in the onion bulb becomes exposed to air when onions are peeled, and this compound reacts with the lysozyme, an enzyme in the eye, thus producing a weak sulphurous acid. This causes the burning effect on the eye thus producing tears.

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    Onions play a major role in the detoxification of putrefactive bacteria in the intestine and the stimulation on juice which help digestion. When Onions are dehydrated (dried,) they lose about 96% of their moisture. Onions which are dehydrated without heating do have their flavour preserved. Dried onions are marketed as onion flakes ( large pieces of dried onions), minced onions (small pieces of dried onions), Onions  powders( grind dehydrated onion), and onion salt powder and salt usually contain an anti-caking agent such as tricalcuim phosphate, which helps in preventing the powder from absorbing moisture and clumping.

Categories of onions
    There are two categories of onions; the first, fresh onions, have thin light-coloured skin and a high water content. They are milder than the second category, storage onions, which have an intense flavour and are best used in dishes that require longer cooking time. Keep them in a cool, well-ventilated place, and it last for up to a month.

FRESH ONIONS

  • Knob or spring, typically sold in bunches, these have rounded white bulb bottoms and thick, firmly attached green stems. Slice or quarter them and use in stir-fries.
  • Green, sometimes labeled as scallions, these have a white base that has not fully developed into a bulb and long, staight , bright-green leaves. They are good in salads.
  • Sweet, these are hybrids named for the areas where they were developed, such as Vidalia (GA), Maui (HI), Walla Walla(WA), and Texas spring sweet. Mild and creamy, sweet onions are best eaten raw in salads or sandwiches.


STORAGE ONIONS

  • Yellow, harvested in the fall and stored in sheds for year-round sale, these are the most familiar onions in the supermarket. The large yellow variety is often marketed as Spanish onion. Use it for onion soup and fried onion rings.
  • Pearl, these marble-size onions are sweet and tangy in flavour, with papery skins that match their colour (yellow, white, or red). The removed skin, drop in boiling water for a minute, pinch root and skin will slip off.

  • Red, often called Bermuda onions, these have papery red skins and are sweeter and milder than yellow onions. Cut up raw, they add a nice jolt of colour to salsas and relishes.
  • White, these onions are used in classic Mexican cooking. They are slightly sweeter than yellow onions when raw but very similar in taste when cooked.
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  ONION NUTRITIONAL VALUE AND FACTS
    About 2.1g (1 tea spoonful), of onion when taken provides the body with 0.2g proteins, trace of fats, 1.7g carbohydrates, 8mg calcium and 0.3mg vitamin C ( ascorbic acid). Onion is an antioxidant as well as anticarcinogen. As food, it has delightful taste and its fresh aroma is uplifting into those who are not allergic to its smell.

    Onion reduces the clotting of platelets in the body and it is reported to lower raised blood sugar levels, when taken with bitter leaf. Onion and honey juiced together is used judiciously for most bronchial complaints. Onion has an antiseptic and anthelminthic effect (expels worms from the body). Therefore, onions are a potent multipurpose heart medicine, confirming ancient folklore that there is more to eating onions than culinary wisdom.


DOMESTIC AND INDUSTIAL USES OF ONIONS
    The onion can be used in innumerable ways. The immature and mature bulbs are eaten raw or they may be cooked and eaten as a vegetable. They are used in soup and sauces and for seasoning many foods. They may also be fried. Coated with grams flour and fried.

    Coated with grams flour and fried, the onion " bhajiya" make an excellent snack. Small white leaves at the base before the bulb are eaten raw in salads. These immature plants are known as green , bunching or spring onions. Onion oil, produced by steam distillation, is used to a limited extent for flavouring foods.

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    There has been an increasing demand in recent years for dehydrate onion products food and in canned meat products, sausages canned and dried soups and ketchups. Dried onion flakes can be reconstituted by cooking on water , and are used in salads and other foods. Chopped and dried green onion tops may be used as a substitute for chives, a kind culinary herb for culinary purposes.



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