Onion is one of the most popular vegetables in the world. It is preferred by people from around the world as ingredient in a multitude of dishes. It is used as a main ingredient in soups but it is also used raw in salads. Onions also entered the list of physicians’ preferences after these vegetables were found to be effective in fighting various diseases. Among all onions varieties it has been proven that red onions contains cancer-fighting properties.
Why are red onions more beneficial?
When compared with white onion, for example, red onion is sweeter, less hideous and, more importantly, contains twice as many antioxidants, making it an important component in the struggle for an iron health.
Red onions taste is given by sulfides, which once ingested, also produce cysteines in the body, substances that play an important role in slimming and detoxification.
Recent research shows that these sulfur compounds have a great ability to make the blood more fluid, preventing the formation of thrombi and, in addition, reduce the level of bad cholesterol and triglycerides.
It has also been shown that, when it is frequently introduced into the diet, red onion also influences the functioning of the cells, strengthening them and helping them absorb the most of the oxygen they receive.
The antioxidants in red onions
Red onions are a true source of flavonides and polyphenols, antioxidants that prevent cellular degradation, fight against the formation of tumors, and dramatically reduce inflammatory processes.
According to the research, a good portion of red onion, added daily in the menu, is more effective for health than any antioxidant food supplement.
This is because the body recognizes nutrients more easily when they come from natural sources than when they are coming via synthesis products.
Chromium in red onions
People who consume large quantities of processed foods have been shown to have chromium deficiency, which facilitates the installation of cardiovascular disease and diabetes.
Well, red onion is also a saving solution, as it is a fantastic source of chromium. Chromium lowers blood sugar levels and increases insulin sensitivity.
How we should eat red onion
We all know that the onion decays and only the inside, and the fleshy leaves are consumed.
Well, most of the vitamins are in the first sheets, the ones we usually throw. To make the most of the benefits of red onion consumption, do not throw away any part. You can use the leaves and the not-comestible parts to make a tea, for example.
By preparing at high temperatures, onions lose some of their antioxidants, no matter if we’re talking about red onions or other varieties.
In red onions, the anthocyanins are lost in a proportion of 50%, but the quercitin (the pigment that gives the color) is maintained.
Red onions should be kept in cool, dry, and well-ventilated places.
Do not store red onions in the refrigerator or in plastic bags because, in both cases, they will deteriorates faster.
Once you have cleaned and chopped a red onion, eat it, otherwise it loses its qualities, becoming toxic.
Do not eat onions that have rotting areas, spots, or mold.
Red onions contain cancer-fighting properties
Red onions are very much used in the Mediterranean cuisine, in which is preferred for its strong taste. The Mediterranean diet is known to be the best in protecting the body against cancers.
In addition to its flavor, red onions bring many benefits to the body and fight against cancer.
Cancer is the disease that makes more and more victims, and scientists are trying to find drug treatments, but also natural alternative remedies to stop the development of this disease.
Recent studies have found that red onions represent a natural remedy against cancer, according to dailymail.co.uk.
According to the studies, 4 to 7 servings of red onions per week (equals 2-3 onions, in total) significantly reduce the risk of colon, rectal, oral, ovarian, larynx, and esophageal cancers.
How does red onion fight against cancer?
Red onion has a composition that manages to destroy cancer cells. Thus, it is rich in anthocyanins and quercitin which are the ones responsible for the strong color of red onions.
These pigments have been tested and it has been discovered that both anthocyanins and quercitin play an important role in stopping the spread of cancer in the body.
Furthermore, scientists believe that red onions have the ability to move various mechanisms through which the body manages to fight cancer. Red onions develop an environment that does not allow cancer cells to develop, and when this environment exists, the link between the body’s systems and the cancer cells can not be achieved, thus preventing them from growing.
Nutritionists recommend introducing into the diet some preparations containing red onions, or even to eat red onions in their natural state, as such.
In addition to the destruction of cancer cells, red onions are good analgesic and anti-inflammatory treatment, treat colds, stomach pains, migraines, and stop hair loss.
Red onions contain cancer-fighting properties has been proven by recent clinical studies, therefore introduce red onions in your daily diet to keep yourselves healthy.