Everyone knows them, the onion! And yet it is underestimated by most, because it is so much more than just a vegetable that spices and refines our dishes.
Onions are a true superfood, especially the red ones.
This is because the red onion is particularly rich in antioxidants and its ingredients include vitamins A, C and B vitamins, the minerals iron and calcium, trace elements and fiber such as inulin, as well as various flavonoids such as quercetin and anthocyanin.
In addition, the red onion contains isoalliin, a sulfur compound that acts against bacteria.
By the way, it is also these sulfur compounds that make us cry when we cut onions, but in the future only for joy, because the onion is so good for us.
So, the onion, especially the red one, is indeed an effective remedy and there are numerous scientific studies that prove its healing power.
What specifically can the onion help with?
- Cancer prevention
- Prevention of osteoporosis
- Help with colds and earaches
- Support healthy intestinal flora and strengthen the immune system
- Help with cardiovascular diseases
Scientific studies have shown that onions can have a positive effect on the prevention of cancers of the digestive tract as well as esophageal or ovarian cancer. Red onions activate pathways that cause cancer cells to undergo cell death by providing an unfavorable environment for cancer cells. They also disrupt communication between cancer cells, inhibiting their growth.
Prevention of osteoporosis:
Onions have a positive effect on bone density and can therefore reduce the risk of osteoporosis. This is because the juice of onions protects our bones. The light-colored liquid that drips out when cut contains a substance that inhibits bone-degrading cells and thus protects against osteoporosis.
Help with colds and earaches:
The mustard oils from the red onion are absorbed in the small intestine and excreted through the lungs and kidneys, which is why they are so good for all respiratory infections, but also for cystitis. The effect is supported by the flavonoid quercetin, which acts against viruses and bacteria in the body.
One of the best and most proven home remedies for coughs, bronchial infections or sore throats is the good old onion syrup. Here you take chopped red onions, mix them with brown sugar or rock candy and let it steep for a few hours. Then simply take a teaspoon of the resulting syrup several times a day.
If you have an earache, put an onion bag on your ear and let the onion pull out the inflammation.
Onions lower the blood sugar level, which on the one hand helps to prevent diabetes, and on the other hand counteracts type 2 diabetes. They help the organism to keep the blood sugar level constant at a moderate level and are therefore also supportive in existing diabetes.
Support healthy intestinal flora and strengthen the immune system:
The fiber in onions supports the healthy intestinal bacteria in our intestinal flora, which in turn have a strong influence on our immune system. In addition, the antioxidants counteract cell damage caused by oxidative stress. In addition, the vitamin A contained in the onion is important for vision, skin, bones and teeth, the vitamin C important for accelerated wound healing and the B vitamins important for metabolism and nerve function.
Help with cardiovascular diseases:
Onions can lower cholesterol levels and the antioxidants they contain protect the heart and circulation by reducing the risk of strokes and heart attacks, as the anitoxidant allicin can help prevent atherosclerosis, which is a major risk factor for the development of heart attacks and strokes, through its vasoprotective effect.
Onions have proven antibiotic properties due to the sulfur compound allicin and thus fight bacteria and help with all health problems related to chronic inflammation (including dental inflammation) without damaging the intestinal flora.
How to use the red onion and how much?
3 - 4 red onions per week have been proven to boost your health in many ways.
Since the flavonoids are contained especially in the outer layers of the onion, you should remove as little as possible.
Cooking the onion preserves the quercetin, but damages a few of the anthocyanins. The lower the heat during preparation, the better. The onion is richest in active ingredients in its raw state.