Week 7 – Day 1

The history of the onion is an interesting story. The onion is believed to have originated in Asia, though it is likely that onions may have been growing wild on every continent. Dating back to 3500 BC, onions were one of the few foods that did not spoil during the winter months. Our ancestors must have recognized the vegetable’s durability and began growing onions for food.

The site Care2.com highlights the benefits of onions:
The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity.
Onions contain chromium, which assists in regulating blood sugar.
For centuries, onions have been used to reduce inflammation and heal infections.
Raw onion encourages the production of good cholesterol (HDL), thus keeping your heart healthy.
A powerful compound called quercetin in onions is known to play a significant role in preventing cancer.
Got bitten by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation.
Onions scavenge free radicals, thereby reducing your risk of developing gastric ulcers.
Those bright green tops of green onions are rich in Vitamin A, so do use them often.

Today, onions are a staple in many types of cuisine around the world. According to Dr Ian Smith MD, a guest of Dr. Oz’s show, onions contain flavonoids called quercetin, known for their anti-inflammatory properties. Cooking onions increase the potency of these flavonoids; ideally sautéing onions for no more than 5 minutes will optimize their properties.

We eat onions at least 3 times per week, although I will admit I cannot tolerate raw onions. I add them to my stir fry, my spaghetti sauce, chili and other meals. Long live the onion!