Onion (Allium Cepa)
Onions are a significant source of antioxidants, high in vitamin C, sulphuric compounds, flavonoids and phytochemicals such as disulfides, trisulfides, cepaene and vinyldithiins.
There are over 500 species of onion but only three main types white, red and yellow, their strong smell can be attributed to it being rich in sulfur-containing compounds.
Onions are mentioned throughout history, they date back as far as 3500 B.C. painted on the walls of Egyptian pyramids and buried alongside Pharaohs to go to the afterlife with them. Hippocrates the famous Greek physician prescribed onions for wound care and to fight against pneumonia. Onions were used throughout Europe in the 1900’s to fight off the plague and during World War II by the Russian as an antiseptic for battle wounds.
Originally onions were probably eaten raw and believed to be a staple in the prehistoric diet. They are one of the original cultivated vegetables, believed to have originated in central Asian eventually spreading across the world.
When I was little if we had a fever or flu like symptoms my mother would put white onions in our socks before we went to sleep to pull out the fever. She would also put a white onion in a bowel of hot water to help with post nasal drip or just a plain sliced white onion in a bowel in every room if the whole house was coming down with something. During my time working at an Ayurveda Spa I learned that the healing powers of onions have been used to fight off viruses and illnesses for hundreds of years. In Ayurvedic medicine it is a common practice to make poultice balls with white onions in them for the chest and feet to cure cough, colds, and flu like symptoms (same idea as the onion in a white sock). Onion are also consumed to reduce pain and inflammation in the joints.
An old tradition in my family was to put peeled white onions in our socks when we had a fever or were feeling ill, my mom would also cut them in half in bowels around the house during cold and flu season as an air purifier.
The following are all antidotal treatments. I have not found scientific evidence on them. But antidotal is often the best evidence. These treatments have bee used generation after generation bringing relief to those that used them.
Cooked Onion Juice for Ear Aches Steam or Dry bake an Organic White Onion (do not steam) Squeeze the warm onion juice of the onion onto a silver tablespoon When it is cool you may pour that cooked onion juice into the ear. one of the main causes fro tinnitus and ear aches is a build up in the gestation tubes. The ears, eyes. nose and mouth are all connected by tubes. The congestion is often due to consumption of inflammatory foods like soy, corn, wheat and dairy.
Cooked Onion Poultice For Use on Ear Aches or Boils Steam or Dry Bake an organic onion it until it is soft and tender (do not boil) Slice the large organic white onion in half Wrap it in a clean cloth and cover that in plastic wrap to keep the heat in the poultice. Test it on your arm before placing over the ear Leave it on the ear until the poultice is cooled Hold it in place, bandage it on or pull a hat over it to keep it in place Often one application is enough to give great relief. If the pain comes back apply another poultice. once, twice, three times a day. If the pain comes back, repeat until the pain is gone.
Homemade Raw Onion Tonic Cut an organic white onion into small pieces Place it in a glass jar , fill about 1/2 inch deep Cover the onion with Honey about 2 TBSP Add another 1/2 inch of onions Top with 2 more TBSP of Honey Layer like this until your Jar is full Set on counter for 24 hours. Mixture will become a thin syrup. Strain out onions and store in refrigerator. Honey has no expiration date so it wont go bad over time. Take a teaspoon at a time as a daily tonic or during times of sickness, coughing, sore or scratchy throat.
Raw Onion Poultice For a sore Throat Slice raw organic onions into thin slices Place onion slices onto a tin cloth Wrap them around neck with a bandage or scarf. Leave on for several hours or overnight.
For Cough and Congestion Safe to use on babies, children and adults Chop several raw organic onions into small pieces Get Two bags large enough to fit your foot inside Place them into the bags Chop enough onions to cover the bottom of your foot Place one foot into each bag. You can twist remaining plastic and tuck it in to seal bag closed. Put a sock over each foot. I find it is easiest to keep them on for several hours if you do this before bed or while resting in bed. The feet have the largest pores on the human body. There are many reflexology points on the feet representing the head, chest and abdominals.
Benefits of eating raw onions
Reduce the risk of Stroke
Reduces allergic reactions
Reduces risk of gastric ulcers
Reduces symptoms of bladder infections
Natural blood thinner
Improves bone density
Reduce the risk of Parkinson’s disease
Reduce the risk of stroke
Promotes prostate health
Lowers blood pressure
Onions are high in carbohydrates which can cause gas in some people
Onions can make heartburn worse in people who suffer from chronic heartburn or acid reflux especially when consumed raw
People who are intolerant to onions may experience upset stomach, nausea, vomiting and other stomach discomfort
Using Onions in the Kitchen
There are several different types of onions all good for a variety of recipes
Used to flavor meats
Crock pot stews
White Onion – Crisp and flavorful goes well in salsas and stir-fry’s
Sweet Onion – best for frying, onion rings, peppers and onions, roasted with vegetables
Red Onion – may eat raw in salads or on sandwiches, guacamole, chicken salad, pickled onion
Shallot – Mild flavor, goes well as a garnish, in vinaigrettes
Healthy Blooming Onion
Preheat oven to 425 degrees
1 large yellow onion
2/3 cup Panko breadcrumbs
1 tablespoon blackening or Cajun seasoning & salt
Cut the top of the onion off (so inside layers are exposed) after you peel the dry layer off. Peel the outermost layer open down to the root. Turn onion upside down on cutting board and make cuts from the root straight down all the way around entire onion. Put onion face up and separate the pieces until it looks like a flower.
Mix together panko breadcrumbs, salt and seasonings. In separate bowl lightly whisk eggs
Brush the top layer with egg and immediately sprinkle with the breadcrumb mixture, repeat with each layer until entire onion is coated. You may need to press breadcrumbs on with your fingers if they aren’t sticking.
Place onion on glass baking pan and cover. Bake for 5 to 10 minutes before removing cover, you may now spay onion with oil and cook for 10-15 minutes until the onion is soft and tips are crispy.
Dipping Sauce (Avocado Fries dipping sauce work great for this as well)
½ cup Greek yogurt
2 tablespoons organic horseradish sauce
2 tablespoons organic ketchup
Shallot white wine sauce with lemon and capers
2 tablespoons grass fed butter
2 teaspoons avocado oil
2 large shallots, diced up small
Juice of a whole lemon
½ cup dry white wine or cooking wine
4 tablespoons capers, rinsed with water
2 tablespoons freshly chopped parsley
Celtic or Himalayan sea salt & freshly ground pepper
Sautee shallots in oil until they begin to change color, add wine and lemon juice, raise heat and bring to a boil. Boil for 4-5 minutes liquid should begin to reduce. Remove from heat and whisk in remaining ingredients. Serve over cooked fish, scallops, clams, mussels, poultry, greens fresh or sautéed.
Disclaimer: The strategies, suggestions and techniques expressed here are intended to be used for educational purposes only. The Author, Kira Miller, is not rendering medical advice nor is she trying to diagnose, prescribe or treat any disease, condition, illness or injury.
If you are under the care of a physician, it is imperative that you consult their advice before beginning any new exercise or nutrition program.
Kira Miller claims no responsibility to any person or entity for any liability, loss or damage alleged to be caused directly or indirectly as a result of the use, application or interpretation of the material presented here.
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