Onion

History and Uses:
For over four thousand years, Onions have been used for medical purposes. Egyptians numbered over eight thousand onion-alleviated ailments, and the esteemed Greek physician, Hippocrates, prescribed Onion as a diuretic, wound healer and pneumonia fighter. During World War II, Russian soldiers applied Onions to battle wounds as an antiseptic, and throughout the ages, there have been countless folk remedies that have ascribed their curative powers to Onion, such as putting a sliced Onion under your pillow to fight off insomnia. Yet today, Onions are still considered a modern day preventative. Sweet Onion is a member of the 500-plus allium family, and while garlic, another allium, has been highly touted as a malignant disease preventative, most people consume far greater quantities of Onions. As Americans search for low-fat, low-salt, but tasty meals, they're eating more Onions - almost eighteen pounds per person, per year, which is a fifty percent increase over a decade ago. There is great confidence that the Onion will be a key in producing long-term health benefits. In addition to tasting great, Onion contains twenty-five active compounds that appear to inhibit the growth of malignant cells, help combat heart disease, inhibit strokes, lower blood pressure and cholesterol, and stimulate the immune system. Members of Allium family are also considered fine antibacterials and antifungals, so they can help ward off colds, relieve stomach upset and other gastrointestinal disorders. What makes them so good for you? Of all the healthy compounds contained in Onion, two stand out: Sulfur and Quercetin - both of which are strong antioxidants. They each have been shown to help neutralize free radicals in the body and protect the body's cell membranes against damage. Quercetin is also found in red wine and tea, but in much lower quantities. Interestingly, yellow and red Onion varieties are thought to contain more quercetin than the white Onion. Most health professionals recommend eating raw Onions for maximum benefit. One researcher,

Dr. Leonard Pike, director of the Vegetable Improvement Center at Texas A&M University, is working on producing Onions with even higher levels of quercetin. Today, another excellent alternative for those who dislike the smell and taste of Onions is to routinely add an encapsulated supplement to their daily diets. As with Garlic, Onion is said to help prevent thrombosis and reduce hypertension, according to the American Heart Association. The natural constituents of Onion are said to raise HDL cholesterol (the good cholesterol) by thirty percent over time, according to Dr. Victor Gurewich of Tufts University.