SUPER FOOD

Onions THE HUMBLE SUPERFOODOnions THE HUMBLE SUPERFOOD

By Julie Maddock WHO DOESN’T LOVE THE TANTALIZING AROMA OF FRESH ONIONS SAUTÉED AND CARAMELIZED IN A LITTLE OLIVE OIL? AS A CLASSIC TOPPING FOR A BURGER, A SANDWICH FILLING OR SPREAD ON TOASTED FRENCH BREAD WITH GOAT CHEESE CRUMBLES— THE POSSIBILITIES ARE ENDLESS!

It’s time to unpeel the layers of this vegetable (yes, it’s a veggie, not a fruit) and find out why onions were worshipped by the ancient Egyptians and are still held sacred today by cooks around the world.

According to the “Encyclopedia Britannica,” the onion is one of the world’s oldest cultivated plants.

Gardeners today find them easy to grow in almost every climate. They can be planted from their tiny black seeds or from small bulbs. And with an estimated 500 species of the genus Allium, there’s an onion for everyone! They provide flavor and character, but are they actually good for you? Yes!

In fact, a large raw onion contains only 63 calories, 8 ounces of water and delivers 20 percent of the recommended daily allowance of vitamin C. But that’s not all.

Onions are a true super food—rich in sulfuric compounds and phytochemicals and the flavonoid quercetin. Translation, please. It means good news for anyone trying to incorporate disease-fighting veggies into their diet. As WebMD writer Meredith Stanton explained, “Studies suggest that onions may lower high blood pressure, reduce heart attack risk and even help protect against cancer.”

Other potential benefits include fighting inflammation, supporting the immune system, detoxifying the body and aiding healthy digestion (onions are rich in dietary fiber).

A bonus benefit, raw onions contain antimicrobial sulfur compounds that combat harmful bacteria found in your mouth which can cause cavity and gum disease. If the thought of chewing on a raw onion just doesn’t appeal to you, try adding chopped onions to a sandwich, salad, salsa or even a hotdog. It will have the same gum-saving effects. Of course, remember to have a stick of sugar-free chewing gum ready! The benefits of eating raw onions comes with a cost— the sulfur compounds cause bad breath. Really bad breath.

Will cooking onions cancel out all the goodness and nutrients? Specifically, the calcium, potassium, vitamin C, folate and beneficial sulfur compounds? Not necessarily, which is good news to those who prefer to eat them cooked. However, try to avoid cooking them for longer than 30 minutes. After that, the disease-fighting compounds can be destroyed.

Ever wondered what makes your eyes water when slicing an onion? Blame it on enzymes called alliinases that are released when you peel or cut an onion. These enzymes

WANT TO PEEL ONIONS WITHOUT TEARS? Using a sharp knife, cut the onion in half then immediately place the cut sides face down on the cutting board. Continue to slice, disturbing the pieces as little as possible.

convert to sulfenic acids which then form the chemical that actually triggers your tears. Don’t give up just yet cooking with fresh onions. Try a simple strategy such as freezing them for 5 minutes before slicing. After cutting through the center of the onion, run it under cold water, pat dry and begin cutting. Or, if no one is watching—wear goggles!

Studies suggest that onions may lower high blood pressure, reduce heart attack risk, and even help protect against cancer.

We all know someone. A parent, relative or friend suffering with Alzheimer’s. It destroys families and displaces elderly that have lived in the same place all their lives. It separates loved ones and friends. Memory disorders have become one of the fastest growing illnesses among the elderly. As you know, Inspire Health Magazine promotes healthy, all-natural living. We try to control and prevent disease with food, healthy lifestyles and natural supplements. When I first met with Towny Robinson to hear of his breakthrough with Luma, the all-natural medical food that helps Alzheimer’s patients, I asked, “What are the side effects?”

His response was quick, “There are none, it’s an all-natural medical food, not a supplement or a drug.” Of course, I was WOWED, just WOWED. I want it. You don’t have to show symptoms of Alzheimer’s to take Luma. You can take it to improve your cognitive thoughts and keep your brain healthy.

With this in mind, remember that you also need to eat healthy, exercise and adopt a healthy lifestyle. I hope you will use this issue of Inspire Health Magazine to guide your journey for healthy living. As my friend “Tiger” Bourg would say, “Be 1 percent better today than you were yesterday!”

Here’s to improving your mind, body and soul 1 percent at a time,

Suzanne Fox

MA GAZINE

executive publishers Hal G. Fox & Suzanne Polk Fox

managing editor Suzanne Polk Fox

copy editor Chad Ruiz

contributing writers Ann Bloomquist Patricia Danflous Rebecca Gutknecht Julie Maddock Juliane Morris Nellie Palmer Kristy Podruchny Tiffany Towne

creative team

production and design Suzanne Fox Claire Thomas Tra Pham

The information contained in Inspire Health is intended for educational purposes only. A reader should never substitute information contained in Inspire Health for the advice of a health care professional. Jumpstart Publishing, LLC and publishers of Inspire Health, do not endorse or promote any of the products or services described in the pages of Inspire Health and the publishers do not verify the accuracy of any claims made in the editorial or advertisements contained in Inspire Health. Readers should not use the information in Inspire Health for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Readers should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or have or suspect they have a health problem. V6

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