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“The Cause of Your Chronic Pain and Suffering� By Dr. Greg Fors, DC Board-certified Neurologist (DIBCN)

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We are at a crisis point today! More people are suffering with chronic pain than ever before, over 116 million individuals. Possibly you are one of them? As a society we need to wake up to the facts; there is an epidemic of addiction to prescription painkillers going on right now, and more people are dying from their prescription pain medications than die in car crashes or in gun violence! No Real Help From Conventional Medicine Why? Most doctors simply do not know how to help their patients heal their chronic pain. This is only going to continue, for less than 4% of medical schools have a required course in pain, and many offered no dedicated courses at all. When there was a medical course on chronic pain, often the classes amounted to less than five hours, and the focus was only on drug therapy. Why Chronic Pain? Pain is your body’s signal that something is not functioning properly and needs attention. Taking a drug that blocks pain signals is like putting a piece of black tape over your flashing check engine light. It makes no sense! If your body is malfunctioning and sending you signals (PAIN!), it would be more beneficial for you to address the underlying causes. One of the primary triggers of chronic pain is chronic systemic inflammation. One of THE primary triggers of chronic inflammation is your diet, especially sugars and simple carbohydrates spiking your blood glucose levels. How Sugars and Carbs Cause Chronic Pain Like spilled gasoline, excess blood sugar creates a highly combustible environment leading to free radicals, and inflammatory fires that chronically erupt. The spike in blood sugar levels that comes from a meal or snack of simple carbs and sugars (white bread, pastas, baked goods, white rice, chips, soda, etc.) increases levels of regulatory inflammatory messengers from your immune system called cytokines. Excess blood sugar levels from improper diet causes attachment of glucose (blood sugar) to proteins and lipids making them abnormal, a process called glycation. These abnormally glycated or sugary proteins and lipids attach to receptors on your cells and turn on a master switch that leads to chronic tissue inflammation and dysfunction, causing you pain. This is not conjecture or theory but is established scientific fact. The National Library of Medicine has more than 5000 scientific papers on the subject matter. Make no mistake and don’t doubt it, changing your diet can make a huge difference in healing your chronic pain and fatigue. The Role of Your GI Tract in the Feeling Like Crap (FLC Syndrome) A second hidden cause of systemic inflammation and chronic pain is a condition known as SIBO or small intestinal bacterial overgrowth. SIBO is defined as “an overgrowth of non-infectious GI microorganisms adversely affecting the human host�. SIBO is driven by the consumption of fermentable simple carbohydrates and sugars. It is an underlying cause of many functional digestive disorders such as: GERD, irritable bowel syndrome, inflammatory bowel disease and colitis. Furthermore, some of the bacteria found in SIBO can produce toxins that damage the lining of the small intestine. This damage can prevent your small intestine from absorbing the nutrients you need. Micronutrient deficiencies, such as B1 Thiamine and magnesium, is our third hidden factor in chronic muscle and joint pain. Another way these toxins cause GI injury is by damaging the “glue� that holds the intestinal cells to each other leading to Leaky Gut Syndrome. With leaky gut, foreign molecules like toxins, microbes and other undigested food particles can escape from your small intestines. With 70% of your immune system in your G.I. lining, it has ample opportunity to mark these “foreign invaders" as pathogens and attacks them. This immune response will cause local G.I problems (e.g. IBS, IBD) and systemic inflammation leading to our fourth hidden cause of chronic pain. Leaky Gut and its seeping through of undigested food proteins that your immune system reacts to is also a primary cause of food allergies, our fifth hidden cause of chronic pain. Food allergies and sensitivities occur when your immune system mistakenly identifies a normally harmless substance (e.g. a food protein) and tags it as an invader, as if it was a bacteria or virus. Your immune system then attacks this substance the same way it would attack any invader. When your immune system chronically attacks an invader it releases inflammatory cytokines, causing aches, pains, fatigue, brain fog, and mood issues. Just like the symptoms you experienced when you last had the flu. All five of these above causes of chronic pain have specific laboratory tests that can be run to determine if they are a factor in your suffering. Tests such as HA1c for glycation driven inflammation, SIBO Breath Test for small intestinal bacterial overgrowth, micronutrient assays for tissue deficiencies of magnesium and B vitamins, a blood test specific for “Leaky Gut Syndrome� and high-quality IgG food allergy blood tests. If these tests uncover the hidden causes, a doctor trained in functional medicine can, through a change in diet and nutrition, help reverse the causes and needless suffering. This vital information to your health is covered in greater detail in my book “Why We Hurt� and also at my “The Cause of Your Chronic Pain and Suffering� Workshop— Monday, Dec. 3rd 7 PM at the Pain and Brain Healing Center 1400 131st Ave NE Blaine. Call 763-862-7100 to register seating is limited or call for a FREE consultation.

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Dr. Greg Fors, D.C. is a Board-certified Neurologist (IBCN), certified in Applied Herbal Sciences (NWHSU) and acupuncture. As the clinic director of the Pain and Brain Healing Center in Blaine Minnesota he specializes in a functional medicine approach to fibromyalgia, fatigue, diabetes, heart health, thyroid disorders, depression, anxiety, autism and ADHD. If you have any questions or comments regarding this article you can contact Dr. Fors at 763-862-7100. Dr. Fors is the author of the highly acclaimed book, “Why We Hurt� available through booksellers everywhere.

This TidbitsÂŽ is published by Falcon Prince Inc., a Minnesota Corporation, under licensing agreement with TidbitsÂŽ Media Inc., Montgomery, AL www.tidbitsmedia.com TidbitsÂŽ of the North Metro: Email: dean@realbits.com â—? www.tidbitstwincities.com â—? Phone: 763-218-0033

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► On Nov. 12, 1799, Andrew Ellicott Douglass, an early American astronomer, witnesses the Leonids meteor shower from a ship off the Florida Keys. Douglass wrote in his journal that he “was in constant expectation of some of them falling on the vessel.” It is the first known record of a meteor shower in North America. ► On Nov. 16, 1901, on New York’s Coney Island, a low-slung car called the “Torpedo Racer” breaks the world speed record for electric cars. Its builder and pilot, Andrew Riker, managed a speed of 57 mph.

phonograph, a way to record and play Nixon to order the massive “Christmas back sound. He used a stylus on a tinfoil bombing” campaign to break the cylinder to play back a song he had impasse. recorded, “Mary Had a Little Lamb.” ► On Nov. 25, 1986, Attorney General ► On Nov. 24, 1932, the FBI crime lab Edwin Meese reveals that proceeds officially opens in Washington, D.C. The from arms sales to Iran were illegally single room lab, chosen because it had a diverted to the anti-communist Contras sink, had scant equipment and was used in Nicaragua. President Ronald Reagan primarily as a public relations tool. accepted the resignation of his national security adviser, Vice Admiral John ► On Nov. 20, 1967, San Jose State Poindexter, and fired Lt. Col. Oliver College students demonstrate against North, a Poindexter aide. Dow Chemical, the maker of napalm. Napalm was an acronym derived from ► On Nov. 22, 2002, the James Bond naphthetic and palmic acids, whose salts movie “Die Another Day,” starring were used to make the jellied gasoline Pierce Brosnan as the fictional British -- napalm -- used in flame-throwers and secret-service agent 007, opens in bombs. theaters. Its debut came almost exactly 40 years after the first Bond movie, “Dr. ► On Nov. 23, 1972, secret peace talks No,” was released. resume in Paris between Henry Kissinger and Le Duc Tho, the North Vietnamese (c) 2018 Hearst Communications, Inc. representative. The talks deadlocked All Rights Reserved weeks later, leading President Richard

those days there was no surgery,” he said much later. In 1971, Koufax became the youngest person ever elected to the Baseball Hall of Fame. ► On Nov. 13, 1974, Karen Silkwood is killed in a car accident in Oklahoma. She had complained to the Atomic Energy Commission about unsafe conditions at the Kerr-McGee plutonium plant where she worked and was on her way to meet with a union representative and a reporter. The folder of information she had with her was never found.

► On Nov. 15, 1984, “Baby Fae,” a month-old infant who had received a baboon-heart transplant 20 days earlier, dies in California. Three other humans had received animal-heart transplants, but none survived longer than 3 1/2 ► On Nov. 18, 1966, Sandy Koufax, days. 30, the ace pitcher for the Los Angeles Dodgers, retires from baseball due to ► On Nov. 21, 1877, Thomas Edison chronic arthritis in his pitching arm. “In announces his invention of the

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ONIONS (cont’d)

• Onions can be yellow, red, or white, but 87% of onions grown and consumed in the U.S. are yellow. Worldwide, 75% of onions grown are yellow. • Flavonoids are phytonutrients (plant chemicals) found in fruits and vegetables that give them their color. Flavonoids are antioxidants with anti-inflammatory and immune system benefits. Yellow onions have the highest total flavonoid content of any type of onion, amounting to 11 times higher than white onions. • Onions are grown commercially in more than 20 U.S. states from coast to coast by about 500 commercial growers, all of whom also raise other crops. The top onion-producing states are California, Idaho, Oregon, and Washington. • U.S. farmers plant about 125,000 acres of onions each year resulting in a harvest of about 6.75 billion pounds a year. This amounts to 7% of the world’s supply. World onion production is estimated at approximately 105 billion pounds each year. Top onion-exporting countries include the Netherlands, China, Mexico, India, Iran, Russia, Pakistan, and Turkey. • With an average onion containing

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Service Prices include: Trip, labor & parts in the metro area during standard business hours only 64 calories, they add a lot of flavor without adding calories. Onions contain vitamin C, folic acid, calcium, and iron. They are low in sodium and contain no fat. CRYING OVER SLICED ONIONS • When you slice a raw onion open, it releases an enzyme called lachrymatoryfactor synthase, from the Latin word “lacrima” meaning “tear” which is also the root of the word “lachrymose” meaning “tearful.” Anything that causes the formation of tears is called lachrymatory, including tear gas. When the lachrymatory-factor synthase is exposed, it reacts with amino acids contained in the onion. The combination of the two chemicals are then converted into sulfenic acids, which spontaneously form syn-propanethial-S-oxide, which floats through the air, lands on your cornea, irritates the nerve fibers in the lachrymal glands (tear ducts), and triggers tears. Why do onions contain these chemicals? As a deterrent, to prevent animals and insects from eating it. • Onions grown in sandy loams that are naturally low in sulfur content will result in onions that are less pungent than those grown in clay soils which are high in sulfur content. The Vidalia onion, grown in the 20-county region around the town of Vidalia, Georgia, is particularly sweet because the sandy soil it grows in is very low in sulfur content. The Vidalia onion was named the Georgia State Vegetable in 1990. Onions that are grown outside the specified 20 counties cannot by law be called Vidalia onions. • The Walla Walla onion is another sweet-

tasting low-sulfur onion, named for Walla Walla County in Washington where it is grown. It was developed by selecting and cross breeding the sweetest tasting onions in every crop, starting in the year 1900. The Walla Walla onion is the official Washington State Vegetable. Both Vidalia, Georgia and Walla Walla, Washington sponsor onion festivals every year, including onion eating contests. AVOIDING ONION TEARS • To avoid crying when cutting onions, refrigerate them prior to cutting, and cut them in front of a blowing fan. Leave the root end intact because the base has the highest concentration of sulfur compounds. Cut them as close to cooking or serving time as possible because the flavor deteriorates and the aroma intensifies over time. High heat makes onions bitter so use low or medium heat when sautéing them. To get rid of onion breath, chew a sprig of parsley. • Onions and garlic, as well as all other members of the Allium family, are toxic to dogs, cats, guinea pigs, and other animals, causing anemia which can kill. A 45-pound dog would only have to eat one medium-size onion to experience toxic levels; a quarter of a cup would be enough to kill a 20-pound dog. Garlic and onions are toxic to animals whether cooked, raw, or powdered. • Why can people eat onions and garlic while dogs and cats cannot? Onions contain thiosulfate, formed when oxygen molecules bind to sulfur molecules. Thiosulfate gives onions, garlic, skunks, and rotten eggs their odor. In the blood, hemoglobin carries oxygen. Also in the bloodstream are something called reactive sulfhydryl groups. Thiosulfate binds to the reactive sulfhydryl groups and the result is that the hemoglobin starts clumping together. In clumps, the hemoglobin cannot deliver oxygen. • The difference between cats, dogs, and humans is that humans have only two types of reactive sulfhydryl groups, whereas dogs have four, and cats have eight. Dog hemoglobin clumps at twice the rate as humans, and cat hemoglobin

clumps at four times the rate. The result is a fatal anemia. Humans can metabolize onions while other animals can’t. Symptoms often don’t show up until days after the onions have been eaten.

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HISTORY OF PLYMOUTH ROCK • It is called Plymouth Rock because the Pilgrims set sail from Plymouth, England, and named the new settlement after it. Plymouth, England, was named after the Plym River, and the Plym River was named after town of Plympton, which means “plum tree farm.” Here is the full history of Plymouth Rock. • In the heat generated deep underground, rocks melt and become magma. When magma cools, it turns back into rock. These types of molten-turned-solid rocks are called igneous rocks, from the Latin “ignis” meaning “fire” from which we also get “ignite” and “ignition.” • Granite is an igneous rock, from the Latin “granum” meaning “grained” or “grainy” because of its granular appearance. Granite is formed when magma cools very slowly deep underground. Granite forms the foundation of much of the continents and is a signature rock of planet Earth. Other rocky planets – Mercury, Venus, and Mars – are primarily made of basalt. Earth has plenty of basalt, but only Earth has granite. • Granite is composed of three main minerals: quartz, mica, and feldspar. These three minerals slowly separate and crystalize as the molten magma cools, resulting in a tight matrix of interlocking minerals that makes granite so hard and gives it a salt-and-pepper appearance. Different ratios of these three minerals result in different colors of granite, ranging from white to grey to pink. • Additional minerals may be mixed into the granite, resulting in different types of granite-like rocks called “granitics” or “granitoids.” When granite is mixed with another type of igneous mineral conglomerates called diorite, the result is a granitic called granodiorite. • When continents shift, deep layers of rock are lifted and exposed. Erosion

removes overlying sediments, and granite that was once buried deep underground is now on top of the surface of the Earth. • Plymouth Rock began as a slab of granodiorite on the supercontinent called Gondwana perhaps 800 million years ago. As the continents drifted, Plymouth Rock became a part of the new continent called Pangaea. As the rift between continents grew, Plymouth Rock would have had a front row seat to the formation of the evergrowing Atlantic Ocean, becoming part of the new continent now called North America. • As a series of glaciers covered North America and then retreated, a slab of granodiorite that weighed perhaps 20,000 pounds broke away due to constant cycles of freezing and thawing water. It landed on a sheet of glacial ice which carried it like a raft some hundreds of miles. When the last glacier melted about 10,000 years ago, that slab of granodiorite was left on the shoreline of what later became Massachusetts. Stones that are carried by glaciers and then dropped are called glacial erratics. Plymouth Rock is a glacial erratic. • There is absolutely no evidence that the Pilgrims in the Mayflower landed on Plymouth Rock when they arrived in the year 1620. The claim was made by a church elder 121 years after the fact. The 94-year-old man said his father, who had been aboard the Mayflower, told him that. • There is far more accurate evidence that the Pilgrims actually landed on Cape Cod, at the point that is now Provincetown, MA. Weeks later they sailed to Plymouth

Harbor because it was a better port, and no one knows for sure that anyone ever set foot on Plymouth Rock. The Pilgrims did not refer to it in any of their writings. • Today only about one-third of the original rock remains, after portions were chipped off as souvenirs. It’s about the size of a bear. It’s now a part of Pilgrim Memorial State Park in Plymouth, MA. About a million people a year visit.

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in the hardship queue, don’t jump at it. You have no way of knowing just how much that will speed things up because you don’t know how many people would be ahead of you in either of those lines. You’ll have to go on your best gut hunch. Call the GI Bill Hotline: 1-888-4424551. If you’re not a fulltime student, you’ll need to ask how your housing allowance is calculated. It’s a complicated formula, and much of it depends on your individual situation. It involves your rate of pursuit, expressed as a percentage calculated by dividing the number of credits you’re enrolled in by the number of credits considered full time. If you’re enrolled in distance learning (you don’t actually go to a classroom setting), the above is cut in half. Beware: Even when you get paid, you might get the 2017 amount because the computer can’t calculate the 2018 rates. They’ll catch up later on back amounts. As a last resort, call your U.S. senators’ offices.

If you’re going to school and were expecting your housing stipend benefit money by now, you’re not alone. Over 300,000 of you are in the same boat. Either you’re receiving incorrect low amounts or you’re receiving nothing at all. Why is this happening? It’s because of old IT programming that was never upgraded to include new changes in the Forever GI Bill. The machines don’t know how to make the correct calculations. Talk to the people at your school first to be sure your paperwork was sent in, proving you’re in school. If you’re a first-time student, expect things to take a bit longer because you have to be put in the system. If someone you talk to (c) 2018 King Features Synd., at the Department of Veterans Inc. Affairs suggests you get put

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Biff: Why did the turkey cross the road? Bob: I don’t know. Biff: It was Thanksgiving Day, and he wanted people to think he was a chicken! Josh: What do you get when you cross a turkey with a centipede? David: Tell me. Josh: Drumsticks for everyone on Thanksgiving Day! Luke: What did the turkey say to the computer? Will: What? Luke: “Google, google, google.” A man buys a parrot, only to have it constantly insult him. He tries everything to make the parrot stop, but nothing works. Frustrated, the man puts the parrot in the freezer. After a few minutes the insults stop. The man thinks he might have killed the parrot, so he opens the freezer and takes the parrot out. The parrot is shivering. It stammers, “S-s-sorry for being r-rrude. Please f-f-forgive me.” Then, after a moment, the parrot softly asks, “W-w-what exactly d-d-did the turkey do?” and finally..... Chas: What kind of music did the Pilgrims listen to at the first Thanksgiving feast? Tom: What kind? (wait for it..... go find the answer on page 7)

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Social Security Increase for 2019

The news is in. We now know how much our Social Security benefit will increase for 2019. It’s going to be a seemingly large 2.8 percent, the biggest since 2012. For the average person now receiving $1,422 per month, that means a $39 increase to $1,461 after the COLA kicks in, which is what the financial gurus have

been predicting. Medicare Part B premium is going up from $134 per month to $135.50. If your individual income ranges from $85,000 to $107,000, your premium will be $189.60. There are a few other changes as well. Taxable earnings for those still

working will go up from $128,400 annually to $132,900. For those who retire during the year, the maximum income exemption will rise from $45,360 to $46,920. The Senior Citizens League (seniorsleague.org) did a study with frustrating results. Since 2000, our benefits have gone up 46 percent, but our expenses have gone up 96 percent. Real estate taxes up 129 percent, heating oil up 181 percent, out-of-pocket drug costs up 188 percent. For every $100 worth of groceries we could buy in 2000, today we can only buy $66 in groceries. It’s no wonder we don’t dance for joy when we get a Social Security benefit increase. We’re struggling to just keep up with rising costs. Something to be considered: There’s a significant difference between the Social Security benefit you get if you quit working at your full retirement age (depends on your year of birth) and if you wait until you’re 70 years old. If you’re still working now, you need to ask yourself if you want to keep working a few more years. Investigate thoroughly, because there are compelling reasons on both sides of the question. (c) 2018 King Features Synd., Inc.

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By: Kathy Wolfe

In honor of National Peanut Butter Lovers’ Month, Tidbits spreads the news on the Big Three brands – Skippy, Peter Pan, and Jif. • Several people were involved with the invention of peanut butter. In 1890, a St. Louis physician dreamed up the idea of packaging peanut paste as a means of supplying protein to those with poor teeth or no teeth. Dr. John Kellogg, of Kellogg’s cereal fame, patented another process using steamed nuts in 1895, and another physician patented yet another process in 1903. Peanut butter was presented nationally at the 1904 St. Louis World’s Fair. • It was a Kentucky chemist who really got the ball rolling. In 1922, Joseph Rosefield invented a means of making peanut butter that kept the oil from separating. His peanut butter could stay fresh for up to a year. In 1928, he licensed his invention to the company that had created Peter Pan peanut butter. Just a year earlier, Peter Pan had been known as Derby & Pond, but when a theatrical production of “Peter Pan” was running on Broadway and becoming quite popular, the company’s founder made a quick name change. Four years later, the company decided to cut Rosefield’s licensing fee, resulting in Rosefield ending the partnership and starting up his own brand that he dubbed Skippy. Sales of Skippy boomed and overtook Peter Pan as the nation’s top-selling peanut butter. In 1935, Skippy introduced a wide-mouth cylindrical jar. In 1955, Rosefield sold his company to Best Foods for $6 million. Over the years, Skippy has used Dennis the Menace, actress Annette Funicello, and Olympic speed skater Bonnie Blair in their advertising. • Up to the 1940’s, Peter Pan was packaged in a tin can with a turnkey and re-closable

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lid. However, due to metal shortages during World War II, the package was changed to glass jars. • In 1958, Procter & Gamble got serious about peanut butter with a new formula. Their product used oils other than peanut oil in the hydrogenation process and added sugar and molasses. They called their new product Jif. Other manufacturers protested the additions, which led to an FDA proposal that a minimum of 95% peanuts were required in order to be called peanut butter. Manufacturers asked for 87%, and finally the standard was set at 90%. • Jif rolled out their product with a house-to-house distribution of free sample jars from special trucks adorned with their mascot, the “Jifaroo,” a blue kangaroo. Their slogan was “Jif is never dry, a touch of honey tells you why.” Jif’s catchy advertising slogan of “Choosy mothers choose Jif,” which debuted in 1966, led to boosting the brand from third place in sales to first place. It remains the nation’s best-selling peanut butter. The J.M. Smucker Company purchased Jif from Procter & Gamble in 2001. • Jif’s peanut butter factory in Lexington, Kentucky, is the world’s largest, producing 250,000 jars every single day. • The average person consumes about 3 lbs. (1.36 kg) of peanut butter every year. About 90% of homes have a jar in the cupboard. • It takes about 540 peanuts to produce a 12-oz. (0.37 kg) jar of peanut butter.

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Thought for the Day: “Every man possesses three characters: that which he exhibits, that which he really has, and that which he believes he has.” -- Jean-Baptiste Alphonse (c) 2018 King Features Synd., Inc. Karr

► Many people make provisions in their wills for their pets; it’s the compassionate thing to do. Singer Dusty Springfield went a bit further than most, though; she specified that her cat was to be fed only imported baby food.

► You might think that hot dogs are a relatively recent food offering, but you’d be wrong. The first sausages were created more than 3,500 years ago when ancient Babylonians began stuffing spiced meat into the intestines of animals.

► If you’re like the average man, your beard grows about half an inch every month.

► In an odd coincidence, President Abraham Lincoln had a secretary named Kennedy, and President John F. Kennedy had a secretary named Lincoln. Kennedy the secretary told Lincoln the president that he shouldn’t go to Ford’s Theatre the night he was shot; Lincoln the secretary tried to convince Kennedy the president not to go on a trip to Dallas, where he was shot.

► It was British philosopher, logician, mathematician, historian, writer, social critic and political activist -and, not insignificantly, Nobel laureate -- Bertrand Russell who made the following sage observation: “The fundamental cause of trouble in this world is that the stupid are cocksure while the intelligent are full of doubt.”

► In the original version of the Grimm Brothers’ fairy tale “Cinderella,” doves peck out the stepsisters’ eyes at Cinderella’s wedding.

► A recent study by scientist Karl Berg suggests that an adult green-rumped parrotlet, a tiny bird native to Venezuela, will “name” its babies, assigning each a particular series of peeps to identify it. Not only that, other parrotlets then learn to associate that exact series of peeps with that particular bird, and actually use the sounds to get that bird’s attention.

► The creator of the ubiquitous smiley face earned a grand total of $45 for his creative effort.

► Have you ever tried to hum while holding your nose? It can’t be done.

► Everyone knows that a sophomore is someone in his or her second year of high school or college. Most people don’t by: Samantha Weaver realize, though, that the word is derived from the Greek words “sophos,” which means “wise,” and “moros,” which means “stupid.”

► It was civil-rights leader Martin Luther King Jr. who made the following sage observation: “Nothing in the world is more dangerous than sincere ignorance and conscientious stupidity.” Nicki Vincent

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• The onion is a vegetable that belongs to the genus Allium. “Allium” is Latin for garlic, and the allium genus includes garlic, scallions, shallots, leeks, and chives. Around 750 plants belong to the Allium genus. Some are edible and others ornamental. • The word “onion” springs from the Latin word “unio” meaning “one” or “unity.” • Onions probably originated in central Asia, and their cultivation began around 7,000 years ago. Archeologists have found traces of onions dating back to 5000 B.C., found in Bronze Age settlements. • Egyptians considered onions an object of worship, symbolizing eternity because of their concentric circles. Paintings of onions appear on the walls of the pyramids. Egypt’s King Ramses IV died in 1160 B.C. and was entombed with onions covering his eyes. • Excavators of the doomed city Pompeii, wiped out when Mount Vesuvius erupted in AD 79, found gardens where onions had been growing. The bulbs had left behind telltale cavities in the ground. • Onions range in size from pearl onions that are less than an inch wide to yellow onions that are often over 4 inches wide. The world’s biggest onion was grown by a British farmer in 2014. It weighed 18 lb 11.84 oz (about 8.5 kg) and was larger than his head. It measured 32 inches (81 cm) at its circumference and spent 11 months growing in his backyard greenhouse. Continued Pg. 2

WONDERFUL ONIONS

Onions are the sixth most popular vegetable crop in the world. In the U.S. onions are the third most consumed fresh vegetable, coming in after the potato and the tomato. Come along with Tidbits as we cut some onions!

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