Wednesday, August 7, 2013


The onion family as a whole adds many beneficial nutrients to your diet.
The red onion has twice as many anti-oxidents as any other type of onion!

The sulfur in the red onion is important for the role it plays in detoxification, inhibition of red blood cell clumping, and the lowering of LDL cholesterol and triglycerides. Sulfur improves cell membrane function, cardiac function and fat metabolism.

Red onions are also a rich source of quercetin a naturally occurring  anti-histimine,  often recommended for allergies and asthma. In the natural state of the whole onion it is more bioavailable to the body than in supplement form.

Red onions are a great source of chromium, which most people do not get enough of. Chromium lowers blood sugar, and supports heart health.

A few tips on using onions. When chopping and onion always use as much of the outer layers as possible.(Just removing the papery skin) Also let onions sit for 10-15 minutes before using as this allows the best use of the nutrients. When heated the red onion looses some of it's anthocyanins, but not the quercetin!

Studies show that 4-7 servings of red onions a week have been associated with reducing colorectal, oral, laryngeal, esophageal, and ovarian cancer.

Watch for my next blog in which I will share my favorite red onion recipe.
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