New perk! Get after it with local recommendations just for you. Discover nearby events, routes out your door, and hidden gems when you sign up for the Local Running Drop.
Xterra pro Melanie McQuaid explains the benefits of incorporating onion into your diet.
A family of superfoods that is a lesser-known superstar is the allium family. Often considered a flavoring rather than a food, garlic, onions, leeks and chives have potent health-enhancing qualities. These foods enhance the production of glutathione, a tripeptide that serves as an antioxidant for the liver. By helping to eliminate toxins and carcinogens, glutathione puts the allium family on the list of anti-cancer superfoods.
Onions contain calcium, potassium, vitamin C and folate. It is believed that anti-cancer benefits in onions come from the sulfur compounds known as allyl sulfides. In addition, onions contain the flavonoid quercetin which is associated with immune-boosting properties. It is interesting to note that onions and garlic contain a wider variety of health-enhancing sulfur compounds when cooked. There are still many benefits of raw garlic and onions, but this is good news for those who prefer them cooked. However, cooking them longer than 30 minutes can destroy most of the beneficial compounds.
One of the most delicious ways to enjoy onions is to caramelize them. Once cooked, they can be added to salads, sandwiches, pizza or sauces to add a wonderful sweetness and flavor to any recipe. If you shy away from onions because you are afraid of bad breath, eating them this way could change your mind, as caramelized onions will not give you any potent onion aftereffects.
References:
Fillion L, Henry CJ. “Nutrient losses and gains during frying: a review.” Int J Food Sci Nutr, 1998 Mar;49(2):157-68 1998. PMID:18310.
Song K, Milner JA. “The influence of heating on the anticancer properties of garlic.” J Nutr, 2001; 131(3s):1054S-7S 2001.
Whole foods. What they give you that supplements can’t. Mayo Clinic Health Letter 1998 Aug;16(8):7 1998. PMID:17690.
The following recipe is a tasty way to enjoy the health benefits of onion.
Melanie’s Warm Arugula Salad
1. Peel and slice two medium onions in uniform thin slices. First cut in half, lay them cut side down on the board and slice thinly along the bulb. It is important to have the pieces nearly the same size.
2. Place pan on the stove over medium heat. Add oil to the pan and continue to allow both the pan and oil to come to temperature. Add the onions. They should sizzle but not splatter. Ensure you have enough oil to come in contact with all of the onions.
3. Stir every 30 seconds or so to ensure all of the onions contact the heat and the oil. Initially, the onions lose all of their water so the onions will reduce in size while the liquid in your pan increases. Then the sugars in the onions start to break down, which causes caramelization. Don’t cook past a dark tan stage; you will risk burning them. As the onions start to brown, turn down the heat a bit to keep them from burning. They should cook 15 to 20 minutes.
4. Place warm onions over a large bowl of arugula, sliced strawberries, feta cheese and pecans. Add a couple of tablespoons of balsamic vinegar and olive oil to taste. Mix, allow greens to wilt slightly and enjoy!
Note: You can use red, white or yellow onions in this recipe, but green onions won’t work. In addition, the white portion of leeks will also caramelize well if you would like to substitute. As members of the allium family, leeks have equal superfood benefits with their own special flavor and are fantastic in soups. Leeks contain vitamin C, vitamin E, and some B vitamins including folate along with the minerals copper, iron and potassium. They contain phytochemicals including saponins, which promote immune system health and can help to lower cholesterol.
A family of superfoods that is a lesser-known superstar is the allium family. Often considered a flavoring rather than a food, garlic, onions, leeks and chives have potent health-enhancing qualities. These foods enhance the production of glutathione, a tripeptide that serves as an antioxidant for the liver.
Although cooking onions won't destroy all their nutritional value, it can reduce some of the benefits that onions offer. For example, raw onions have a high concentration of pyruvate, a type of acid that promotes anti-platelet activity, which is what helps prevent blood clots.
You should eat onions raw rather than cooked to get the most sulfur compounds from them. Both quercetin and organic sulfur compounds found in onions are known to boost insulin production, making them a helpful vegetable choice if you have diabetes.
Adding a touch of acidity, such as lemon juice or a splash of vinegar, can help cut through the richness of the onions. Additionally, adding sweeter ingredients like carrots, bell peppers, or even a pinch of sugar can help counterbalance the strong taste.
The heart is one of the primary beneficiaries due to the antioxidant flavonoids in onions, which can help reduce heart disease risk by lowering blood pressure and cholesterol levels. The digestive system also benefits from onions as they promote healthy gut bacteria.
Onions contain antioxidants and compounds that may reduce your risk of heart disease by fighting inflammation and lowering triglyceride and cholesterol levels. They contain a large amount of quercetin, a flavonoid antioxidant and anti-inflammatory that may help lower high blood pressure .
While onions offer many health benefits, consuming an excess amount can lead to gastrointestinal distress, such as irritable bowel syndrome and acid reflux. Although onions are quite safe to consume, rarely they may harm your health if you have any underlying health conditions or when you consume them in excess.
Red and yellow onions are richer in antioxidants than other types. In fact, yellow onions may contain almost 11 times more antioxidants than white onions ( 25 ). Cooking can significantly reduce levels of some antioxidants ( 26 ).
Raw onions can be hard to digest, for some. Onions can cause a good deal more than just leaving you with that pungent onion-breath. Some people pass gas and feel digestive discomfort after eating onions in their raw form, while others burp and bloat.
Then you better skip the raw onions at your next late-night summer BBQ. Yes, your partner will thank you as you go in for a bedtime kiss—and your body will, too. Onions are known to cause gas, reflux, and bloating—all of which can mess with your sleep.
It is needed for adequate production of enzymes and proteins. Sulfur is also found in keratin, which is one of the components of hair. The sulfur in onion juice may provide the hair with the nourishment it needs to grow. It may also increase the growing phase of the hair.
Onions - soaking in cold water to soften the flavor
When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.
When an onion is sliced or diced, the onion's cells release these compounds into the air. When this occurs, "enzyme" works to alter the amino acids into lachrymator compounds. This form of sulfuric acid irritates the nerves around the eyes making them tear.
Lemon juice may help to neutralize the odor of onions or garlic on the breath. Try adding a squeeze of fresh lemon juice (approximately 1 tablespoon) to a glass of water and drinking it after an onion- or garlic-rich meal.
A superfood is defined as “a food (such as salmon, broccoli, or blueberries) that is rich in compounds (such as antioxidants, fiber, or fatty acids) considered beneficial to a person's health,” according to the Merriam-Webster Dictionary.
Although more research is needed, onions have been linked to improved bone health, lower blood sugar levels, and a reduced risk of cancer. On the other hand, they may cause digestive problems in some people. If you enjoy them, onions can be a valuable component of a healthy diet.
Brussels sprouts. Cauliflower. Fish like salmon, tuna, mackerel, trout, herring and sardines. Leafy greens like spinach, kale, collard greens and Swiss chard.
"Onions form the base of many dishes, so you may forget that they can actually count towards your 5-a-day," points out dietitian Ro. So onions do count as a vegetable, and not just a flavour enhancer. Plus, they're low in calories and a source of fibre.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
