Would you like to start eating the most powerful anticancer vegetable that exists without fear? Start eating fresh onion today, tear-free while you prepare it, and enjoy its exotic taste without bad breath!
Throughout history, and in many cultures today, wide-ranging claims have been made about the effectiveness of onions against conditions ranging from the common cold to cancer, heart disease, diabetes, osteoporosis, and other diseases. They contain chemical compounds that are believed to have anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant properties. Preliminary studies showed that higher consumption of onions reduces the risk of head and neck cancers.
What the medical profession doesn’t want you to know is that onions, eaten fresh and raw daily, reduce the overall risk of cancer affecting your body!
The medical business wants you to be afraid to eat 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 are dramatically increased, requiring thousands of dollars in drugs from the medical profession to “treat” cancer for the rest of your life when you finally do get it. So they perpetuated the myth that eating fresh onions causes bad breath.
The question you should be asking yourself, assuming this is true, is: “Which would you rather have,” Onion breath “or Cancer?”
Apparently Americans would rather have cancer!
Now, smart people like you are beginning to understand a bloated medical system that rewards disease over health for the benefits you get from drugs to “treat” cancer.
However, it is strange that the myth of how eating fresh raw onion combined with other fresh vegetables causes bad breath (and therefore should be avoided), was perpetuated. In any case, modern North American culture dismisses the benefits of raw onions and promotes the false belief that they cause bad breath. Many people are terrified of eating onions simply because they have a preconceived idea that raw fresh onions cause bad breath when in fact they do not. Only the cooked onion remains on the breath and causes the vapors to emanate through the skin.
In India, some sects do not eat onions because they believe that they are aphrodisiacs and cause higher levels of vitality than desired in those who consume them. Good news for most Indians and for us 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 traditional Maltese remedy for sea urchin wounds is to tie a half cooked onion to the affected areas overnight. A similar traditional cure is known in Bulgaria. Half-cooked onion with sugar is wrapped over the finger and nail in case of inflammation. When eaten internally, fresh raw onions have the power to dramatically reduce inflammation throughout the systemic organism (except cats and dogs) that ingest them. This means that those who eat fresh raw onions on a daily basis do not have to worry about infections in general.
An application of raw onion is also said to be helpful in reducing swelling caused by bee stings.
Onions are beneficial for women who are at increased risk for osteoporosis as they go through menopause. Onions destroy iconoclasts so they don’t break bones.
An American chemist has said that the cliometric chemicals in onions have the potential to relieve or prevent a sore throat by turning viruses into their inert state where they cannot harm people.
Among the onion family, Shallot onion has the highest antioxidant activity, followed by Western Yellow, Spicy Yellow (New York Bold), Northern Red, Mexico, Empire Sweet, Western White, Peruvian Sweet, Texas 1015, and Imperial Valley Sweet. Western Yellow onions have the highest amount of flavonoids, eleven times the amount found in Western White, the variety with the lowest flavonoid content. And as you can see, onions have great names too!
For all varieties of onions, the more phenols and flavonoids they contain, the greater the reputation for antioxidant and anticancer activity they provide. When tested against liver and colon cancer cells in laboratory studies, ‘Western Yellow’, spicy yellow (New York Bold) and shallots were most effective at inhibiting their growth. Milder tasting onions (such as “Western White”, “Peruvian Sweet”, “Empire Sweet”, “Mexico”, “Texas 1015” and “Imperial Valley Sweet”) showed little ability to fight cancer. In contrast, the hottest onions produced many times the effects of their milder cousins.
One point of interest: While members of the onion family appear to have medicinal properties for humans, they can be deadly to dogs and cats.
So eat a small serving of fresh, raw onions every day to keep viruses away!
Eye irritation:
The other reason people avoid eating fresh, raw onions in addition to the false belief that they cause bad breath is that they make the eyes burn and sting wildly when sliced and prepared. When an onion is cut, certain compounds are released that cause irritation of the tear glands in the eyes and the release of tears. This happens at first when you are new to cutting raw onions. So keep a saucer of vinegar by your side while you cut to absorb these compounds.
As the onions are sliced or eaten, according to the medical explanation, the cells break down, allowing the enzymes to break down the amino acids. A specific acid, 1-propensulfenic acid, which is formed when onions are cut, is rearranged by a second enzyme, which emits a volatile gas. This gas quickly diffuses through the air and eventually reaches the eye, where it activates sensory neurons, creating a stinging and burning sensation. Ironically, this is a good thing!
The tear glands produce tears to dilute and eliminate the irritant and, along with it, all the viruses and germs that hide and incubate in the tear ducts.
So fight cancer proactively, eating fresh onion wisely, without tears or worrying about bad breath, today!
Another ORIGINAL article, UN-SPUN, by
Michael Woron
